1. I chose not to squeeze out some liquid from the tomatoes. I just didn't want to lose all the wonderful flavor. It's a very moist tart but I found that most of the liquid was reabsorbed back into the cheese base and the crust once it was done. You can certainly halve the tomatoes, scoop and squeeze out some liquid and seeds, and then slice them up.

2. Any kind of dough works for this tart. I used puff pastry once and shortcrust pastry dough another time. We're trying pizza dough tomorrow. On a pizza I would recommend slicing the tomatoes very thinly so that they dry out a bit during cooking. Not need to pre-bake the pizza dough.

3. You can replace the quark cheese with goat cheese. Or make your own quark.

4. You can top the tart with a combination of cheeses: parmesan, gruyere, piave, and/or pecorino.

5. Add nicoise or lucques olives.

6. You could mix fresh herb in with the quark mixture. Or just sprinkle fresh herbs on top before or after cooking.

7. Add caramelized onions.

8. Add strips of anchovy.


1 recipe for shortcut pastry dough (if you use my recipe, do the variation that involves adding the butter in 2 batches) OR 1 package store-bought puff pastry

1 head garlic

1 egg

8 ounces quark

4 tablespoons heavy cream

1/2 teaspoon salt

2 tablespoons dijon mustard

6-8 heirloom tomatoes, cored and sliced about 1/2" thick (they will look prettier if you do horizontal slices, from the stem end to the bottom)

salt and pepper to taste

1/2 cup parmesan cheese, grated


Make shortcut pastry dough and refrigerate for a few hours. Or remove puff pastry from the freezer about an hour before you're going to make the tart. Preheat oven to 375° F. Cut the tiniest bit of the tips off of the garlic cloves from the non-stem end. Rub exposed cloves with olive oil and sprinkle with salt. Wrap in tin foil, put it in a dish, and bake until garlic is soft. This should take 45 minutes to an hour. Check often to make sure it's not burning. Set aside to cool.

Keep oven at 375° F. Roll out dough and press into a 10 or 12 inch pie plate. Bake off for 10-15 minutes until just beginning set. Remove from the oven and cool for a few minutes.

Squeeze roasted garlic (it can still be warm just not hot) into the bowl of a standing mixer. Add egg, quark, salt, and heavy cream. Beat with mixer until smooth (or mix by hand). 

Spread mustard over the bottom of the pre-baked tart shell. Evenly spread (or pour depending on consistency) quark mixture on top of that. Arrange the tomato slices in overlapping concentric circles on top of the quark mixture. Sprinkle parmesan cheese over the top of the tart. Sprinkle salt and pepper over the top. Bake. Lots of moisture seeps out of the tomatoes during the first 30 minutes. Don't worry.  It will seep back into the tart. Remove the tart when the top is nicely browned. This takes anywhere from 45-60 minutes. You can place the tart under the broiler for a minute or two to get the desired color. Let it sit for at least 10 minutes before serving.