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Heirloom Tomato Tart with Cheddar Crust

Heirloom Tomato Tart with Cheddar Crust is a flaky, cheese-forward tart with a buttery crust that holds juicy sliced tomatoes. The method draws out moisture, layers tomatoes over a mozzarella- garlic base, then bakes until the crust turns golden and the filling is tender.
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Prep Time 25 minutes
Cook Time 40 minutes
chill 30 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Appetizer, Dinner, Lunch
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Cheddar crust dough
  • 1.25 cup all-purpose flour
  • 0.5 cup shredded sharp cheddar cheese
  • 0.5 cup cold unsalted butter, cubed
  • 0.25 tsp salt
  • 3.5 tbsp ice water
Tomato filling
  • 2 lb mixed heirloom tomatoes, sliced
  • 0.5 tsp kosher salt divided
  • 1 cup shredded mozzarella
  • 2 clove garlic, minced
  • 2 tbsp fresh basil, chopped
  • 1 tbsp olive oil

Equipment

  • 1 food processor
  • 1 sheet pan
  • 1 tart pan

Method
 

Make the cheddar crust dough
  1. Pulse the all-purpose flour, shredded sharp cheddar cheese, cold unsalted butter, and salt in a food processor until coarse crumbs form. Add ice water 1 tablespoon at a time until the dough comes together, then keep pulsing just enough to unify.
  2. Chill the dough for 30 minutes to firm it for rolling.
Prep and shape the tart
  1. Preheat the oven to 400°F. Roll the dough into a 9-inch tart pan and prick the bottom with a fork to prevent bubbling.
Season and dry the tomatoes
  1. Lay the mixed heirloom tomatoes on paper towels, sprinkle with 1/2 teaspoon kosher salt, and let sit for 15 minutes to draw out excess moisture. Pat the tomato slices dry thoroughly before assembling.
Assemble the tart
  1. Sprinkle the shredded mozzarella and minced garlic over the bottom of the tart crust. Spread into an even layer so the tomatoes bake against a cheesy base.
  2. Arrange the tomato slices in overlapping layers over the cheese, drizzle with olive oil, and sprinkle with the remaining kosher salt. Keep the slices snug so the tart bakes into a uniform top.
Bake and finish
  1. Bake for 35–40 minutes, until the crust is golden and the tomatoes are tender. If the top browns quickly, loosely tent with foil.
  2. Top with fresh basil and let cool for 10 minutes before slicing to help the filling set.

Notes

For the flakiest crust, keep the butter cold and don’t overwork the dough in the processor. Refrigerate leftovers in an airtight container up to 3 days; reheat at 350°F until warmed through. Freezing is not recommended because the tomatoes release water after thawing. For a vegetarian swap, keep the recipe as-is; for lower-fat, use part-skim mozzarella instead of full-fat mozzarella.