Heirloom Tomato Tart with Pie Crust Leaves!

Heirloom Tomato Tart with Pie Crust Leaves

Here’s a last hurrah for those summer heirloom tomatoes with a nod to fall~

 Heirloom Tomato Tart with Pie Crust Leaves!

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I prefer a tomato tart over a tomato pie since it cooks in half the time, and is easier to cut and serve with the removable outer ring of the tart pan.

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I took a short cut and started with store-bought refrigerated pie crust, but you can use your favorite pastry/pie dough recipe for this tart. My tart pan is 8 x 12 so I spliced two pie crusts together to fill the tart pan.

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Here’s a tip to prevent a soggy pie crust:

Brush the inside of the crust with beaten egg white before adding your filling. The proteins in the egg will form a moisture barrier over the crust and help prevent the unbaked pie crust from becoming soggy.

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The filling has a mixture of caramelized onion, shredded mozzarella and manchego cheeses, bread crumbs, fresh herbs and just enough mayonnaise to bind it all together. You can caramelize your onion and mix your filling a couple of days in advance so it’s ready to go for quicker assembly. Add your filling to your egg-washed pie crust shell and top with your tomatoes.

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Slice your tomatoes and place them on several layers of paper towels to drain, 30 – 45 minutes. Give them a sprinkling of salt to draw out the excess moisture. You’ll need enough tomato for one layer in your tart pan and to cover the surface of the onion and cheese layer.

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The pie crust leaves are decorative and totally optional. They’re a little nod to Autumn since I’m ready for leaves and all things fall! I bought my spring-loaded leaf pie crust cutters at Williams-Sonoma several years ago. They have a new version available this year and I’ve seen some recently at Sur la table and at Michaels with the fall baking season around the corner.

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Cut your leaves from your pie crust scraps and return them to the refrigerator on a piece of parchment paper to chill while you’re assembling your tart. You want your pie dough cold when it hits the hot oven.

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Add your drained tomatoes in a single layer, covering the filling mixture. Drizzle with a tablespoon olive oil, season with pepper and some chopped fresh herbs.

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Bake in a preheated oven at 425 degrees until crust starts to brown and is pulling away from pan, about 25 – 30 minutes. Allow tart to cool in pan on wire rack. Cool completely before removing outer ring and cutting.

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This tomato tart can be enjoyed at room temperature or reheated and served warm. Garnish with basil leaves and additional thyme leaves if desired.

You can find a printable recipe, here.

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Are you savoring the last days of summer or anxiously waiting for fall?

Heirloom Tomato Tart with Pie Crust Leaves

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  28 comments for “Heirloom Tomato Tart with Pie Crust Leaves!

  1. August 15, 2016 at 6:19 am

    Nice

  2. Sandi Lee
    August 15, 2016 at 6:38 am

    Gorgeous!

  3. August 15, 2016 at 6:51 am

    Mary, the tart looks amazing. I am still gathering tomatoes from my garden so I will make your recipe this week! I have been growing heirloom chocolate cherry tomatoes this summer and they are delicious! Happy Monday, Pam @ Everyday Living

  4. August 15, 2016 at 7:04 am

    This looks so good! I will be trying soon since we have an abundance of tomatoes!

  5. Linda L
    August 15, 2016 at 7:10 am

    Looks so pretty! Thanks for all the great tips for achieving a perfect tomato tart. Egg on the crust, draining the tomatoes etc. I remember eating an heirloom tomato tart in an out of the way restaurant in rural Maine. It was so delicious and I’ll always remember the experience.
    Well I saw my first red maple leaf on my doorstep yesterday. Fall is around the corner.🍂

  6. August 15, 2016 at 7:18 am

    Your tomato tart looks delicious! I’ll definitely be trying that.

  7. Michelle
    August 15, 2016 at 7:33 am

    Never had a tomatoe tart! It looks good and worth trying! Thanks for sharing! Have a great week😎🌴🤗

  8. Ellen Stillabower
    August 15, 2016 at 7:48 am

    What a beautiful pie!! I bet it taste good too..gotta try..thanks for sharing!! 🍅🍅🍅

  9. August 15, 2016 at 8:38 am

    I just made a tomato tart,but mine is not nearly as pretty as yours, Mary! I have some of those spring loaded leaves, and must remember to use them more often. They make such a lovely embellishment. Tomato tart is my favorite summery, savory treat.

  10. August 15, 2016 at 9:52 am

    That is the prettiest tomato tart on the planet Mary! I have tart pan envy, yours is a great size-and thanks for the tip about the egg white wash, I’m forever debating on to pre-bake or not to pre-bake…and just in time too, I’m making a mushroom tart for supper :) We have been feasting on some tomato pies here too, such a great summer dish! Have you gotten any rain? We are actually enjoying some low 80s, so nice! Happy week,
    Jenna

  11. August 15, 2016 at 10:05 am

    Mary, this is just a BEAUTIFUL way to use up the bounty of the season! Love, Love, Love your little leaves, too. I have those cutters & keep forgetting about them.
    Thanks for all your instructions & tips as well as the wonderful inspiration you always provide!

  12. August 15, 2016 at 12:16 pm

    WOW- does that ever look delicious – and your photos are book worthy to be sure.

    YUMMMMM!

  13. August 15, 2016 at 12:43 pm

    My goodness we are going to a brunch the end of the month, and I’m going to take this…looks divine and my mouth is watering, Thanks, Sandi

  14. August 15, 2016 at 1:46 pm

    Those look like Cherokee purple tomatoes, my favorite! Our tomatoes are just about done but I’m hoping I can gather enough to make this tart! If you’ve been wondering where I’ve been, I’ve been drowning in tomatoes this summer! Just shared on our FB page!

    • August 15, 2016 at 2:29 pm

      Jane, They are Cherokee purples, our favorite! I think you’ll love this tart if you make it! Thanks for sharing it. :)

  15. August 15, 2016 at 2:26 pm

    YUM! I love tomato anything, but add manchego cheese … I might just be in heaven!
    ox

  16. August 15, 2016 at 4:27 pm

    My mouth is watering, Mary. So pretty and looks delicious.

  17. August 15, 2016 at 5:50 pm

    Spectacular! You’ve made a beautiful tart Mary. I have to chuckle, I was looking for the first hint of turning leaves on my way to work today (no luck)… Yep, I’m in the fall camp:@)

  18. August 15, 2016 at 7:43 pm

    You are NOT good for my waistline my friend:):) This looks so delicious! I am hoping the guy who lives just past the entrance to our development still has some tomotoes. He sets them out on the honor system and they are so good.

  19. August 15, 2016 at 7:44 pm

    PS, we are still in the middle of our heat way so although I long for Fall, it is not close. BUT, I sure am planning!!!

  20. Marilyn
    August 15, 2016 at 8:55 pm

    YUMMY! I love the leaves and the nod to Autumn. Thanks for sharing.
    Marilyn

  21. August 15, 2016 at 10:00 pm

    Thanks for inspiring by creating this culinary masterpiece! I dearly love tomatoes and roasted onions. This is a perfect way to pair them. The leaf crust embellishment is classic. I will be using this idea and will remember where the inspiration came from!

    • August 15, 2016 at 10:03 pm

      I think I will volunteer to bring this to our September garden party! Thanks again! 💕❤️💕

  22. August 16, 2016 at 6:51 pm

    This looks so wonderful Mary!….I need to make a “Tomato Man” run….we have a tomato farmer about 2 miles away. He has the greatest tomatoes…It isn’t summer until the “Tomato Man” opens! Great tip on the egg wash on the pie crust!

  23. August 17, 2016 at 12:55 pm

    How gorgeous! I wish I had you here to help me stage the photos for my tomato cookbook!!!

  24. Jain
    August 17, 2016 at 5:52 pm

    Love the fall decore ;-)

  25. michelleoblogoff
    August 18, 2016 at 11:40 pm

    This is so sweet! The flavors are bursting through my screen!
    Thanks for the recipe!
    Michelle

Thanks for your comments~ they make my day :)

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