Heirloom Tomato Tart with Pie Crust Leaves

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Serves 6 using 12 x 8 tart pan


1 package of refrigerated pie crusts (2 pie crusts) or double crust recipe of choice

3/4 cup shredded manchego cheese

3/4 cup shredded mozzarella cheese

2 tablespoons extra-virgin olive oil

1 large onion, thinly sliced

Heirloom tomatoes, enough for a single layer of 8 x 12-inch tart pan

1/4 cup mayonnaise

3 tablespoons breadcrumbs

3 tablespoons chopped fresh chives (more for garnish if desired)

3 tablespoons chopped fresh parsley (more for garnish if desired)

1 teaspoon chopped fresh thyme (more for garnish if desired)

Fresh basil leaves for garnish

Kosher salt and freshly ground pepper

1 beaten egg white 

For Crust:

If your tart pan doesn’t have a nonstick surface, spray with nonstick spray before adding pie crust.

For an 8 x 12-inch tart pan, use 2 pie crusts cut and spliced, rolling together so you have one piece of pie dough large enough to fill tart pan. 

Place pie crust into your tart pan, easing it in and down sides of the pan without stretching dough. Press your rolling pin over the top of the tart pan to cut and trim the excess crust to fit. Place crust in the refrigerator and allow it to chill 30 – 45 minutes before filling. 

Tip: When ready to fill, brush pie crust with beaten egg white with pastry brush to form a barrier and prevent pie crust from becoming soggy.

Add pastry leaves cut from pie crust scraps on top of tomato layer if desired. Keep leaves chilled in refrigerator on a layer of parchment paper until ready to assemble. Cover pastry leaves with foil to shield and prevent overbrowning if necessary while baking.

For Filling: (may be made a day in advance)

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook, stirring, until golden, about 25 minutes. Let cool.

Slice tomatoes, placing on several layers of paper towels and sprinkling with 1 teaspoon kosher salt. Let drain, about 30 minutes, blotting additional moisture from top of tomatoes with paper towels.

Preheat oven temperature to 425 degrees F. Combine cheese, mayonnaise, breadcrumbs, chopped herbs, 1/4 teaspoon each kosher salt and pepper, and onion in a bowl. Spread evenly in crust and arrange drained tomatoes on top. Drizzle tomatoes with 1 tablespoon olive oil and season with pepper and additional chopped fresh herbs. Place tart on baking sheet and bake 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 ring and cutting. May be served at room temperature or reheated and served warm. Garnish with basil leaves and additional thyme leaves if desired. Refrigerate any leftovers.