- Lunch/Dinner
Heirloom Tomato Tart
This vibrant summer tart is a celebration of peak tomato season, creamy cheeses, and farm-fresh Vital Farms eggs. It’s like Summer Golden Hour on a plate!
Ingredients
Filling :
- Vital Farms Eggs
- ¾ cup ricotta
- ½ cup goat cheese
- ½ cup parmesan cheese, (grated)
- tablespoon heavy cream
- ¼ cup fresh basil leaves packed, (plus more to garnish)
- cloves garlic
- lemon, (zested)
- tablespoon lemon juice
- ¼ teaspoon red pepper flakes
- salt & pepper, (to taste)
Tart :
- store bought pie / tart crust
- Vital Farm Egg, (whisked)
- ½ tablespoon extra virgin olive oil
- heirloom tomatoes, (sliced)
- cup cherry tomato medley, (halved)
- tablespoon honey
- salt & pepper, (to taste)
Instructions
Preheat the oven to 400 degrees.
Blind bake the pie crust for 10 minutes.
While the crust is baking, make the filling by adding all ingredients to a food processor. Pulse on low until combined.
Gently toss the sliced heirloom tomatoes in a bowl with olive oil, salt and pepper.
Add the filling to the tart shell and smooth with a spatula. Then layer the tomato slices on top of the filling.
Place in the oven and bake for 45 minutes – 1 hour. If the edges begin to burn, cover the tart with foil for the remaining bake. Remove and cool completely.
Top the tart with the halved cherry tomatoes, drizzle with honey, and garnish with fresh basil leaves.
Slice, serve, and enjoy
