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Heirloom Tomato Tart

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Total Time
Prep: 20 min. Bake: 10 min.

By Taste Of Home Editorial Team

Recipe by Kathryn Conrad, Milwaukee, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 28, 2023

Here's a delicious way to use the tomato bounty from your garden or the great buys from the local farmers' market. If you don't have heirloom tomatoes, try regular tomatoes with grape or plum tomatoes. —Kathryn Conrad, Milwaukee, Wisconsin

Test Kitchen Approved

Heirloom Tomato Tart

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Yield: 6 servings
Prep: 20 min
Cook: 10 min
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Ingredients

  • 2 teaspoons cornmeal, divided
  • 1 sheet refrigerated pie crust
  • Cooking spray
  • 3 tablespoons shredded Asiago cheese
  • 3 large heirloom tomatoes, cut into 1/4-inch slices
  • 3 small heirloom tomatoes, cut into 1/4-inch slices
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon salt
  • 1/4 cup crumbled goat or feta cheese
  • Fresh basil leaves, optional
Text Ingredients

Directions

  1. Sprinkle a large baking sheet with 1 teaspoon cornmeal.
  2. On a lightly floured surface, unroll crust into a 12-in. circle; transfer to prepared sheet. Spritz crust with cooking spray. Sprinkle with 1 tsp. remaining cornmeal, pressing cornmeal gently into crust. Prick crust thoroughly with a fork. Sprinkle with Asiago cheese.
  3. Bake at 450° for 10 minutes or until lightly browned. Cool on a wire rack.
  4. Layer with tomatoes. Drizzle with olive oil; sprinkle with pepper and salt. Top with goat cheese. Garnish with basil if desired. Serve immediately.

Nutrition Facts

1 piece: 236 calories, 14g fat (6g saturated fat), 16mg cholesterol, 270mg sodium, 24g carbohydrate (5g sugars, 2g fiber), 4g protein.
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