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    HOME » Recipes » Savory Breakfast

    Published: Aug 15, 2014 · Modified: Aug 31, 2021· This website generates income via ads ·

    Heirloom Tomato Tart with Basil and Gruyere Cheese

    Jump to Recipe Print Recipe Pin Recipe

    With school buses rolling and Halloween decorations on store shelves it is easy to be fooled into thinking that summer is over. Not so. We are just ⅔ of the way through with five weeks of summer heat ahead of us. In gardening terms, that means hundreds of pounds of ripe tomatoes before the first frost shifts our attention to fried green tomatoes. For me, that means finding new recipes and fresh ideas for using all those tomatoes. I don't want to waste a single home-grown tomato because, once gone, it will be midway into 2015 before we see them again. That brings me to this beauty, the Heirloom Tomato Tart with Basil and Gruyere Cheese.

    Heirloom Tomato Tart with Basil and Gruyere Cheese at The Egg Farm

    You can make pie crust from scratch or take the easy way out with a prepared crust from the grocery. I chose to use a prepared crust because they are easy and we like the flavor and flakiness of our favorite, Pillsbury. Tomato, onion, and the cheese mixture are layered into the unbaked crust. You can use any fresh tomato in this tart but heirloom tomatoes make all the difference. I chose fleshy varieties with minimal seeds and gorgeous colors and patterns. My favorite is Mr. Stripey.

    CutTart

    If you take the time to draw the water out of the tomatoes your tart will be firm and easy to slice and the crust will stay flaky, not soggy. Sweet onion and fresh herbs compliment the tomatoes perfectly. I love this Heirloom Tomato Tart with Basil and Gruyere Cheese. I ate it for lunch and dinner yesterday and again for lunch today.

    Heirloom Tomato Tart with Basil and Gruyere Cheese

    Cheesy tart with heirloom tomatoes, onions, and herbs.
    4.77 from 17 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course
    Appetizer
    ,
    Lunch
    Servings 6

    Equipment

    • Tart pan 9"
    • Paper towels
    • Small bowl
    • Baking sheet

    Ingredients
      

    • 1 Unbaked single pie crust
    • 2 ½ pounds assorted heirloom tomatoes
    • 2 teaspoon salt
    • 1 cup chopped sweet onion
    • 1 ¾ cups grated Gruyere cheese
    • ½ cup grated Parmesan cheese
    • ¾ cup mayonnaise
    • ⅓ cup basil chopped
    • 1 tablespoon chopped fresh thyme
    • ¼ teaspoon pepper
    • 1 egg lightly beaten

    Instructions
     

    For the crust:

    • Place the crust in a 9-inch fluted tart pan with 2-inch sides and a removable bottom. Press dough into pan. Trim excess dough along edges.
    • Refrigerate for 30 minutes while preparing the filling.

    For the filling:

    • Slice tomatoes into ¼ inch slices and remove seeds if desired. Let sit for 30 minutes.
    • Lay slices on triple thickness paper towels and sprinkle with one teaspoon of salt.
    • Flip and let them drain from the other side for at least 15 minutes.
    • In a small bowl combine the Gruyere and Parmesan cheeses, mayonnaise, basil, thyme, ½ teaspoon salt, freshly ground black pepper, and one lightly beaten egg.

    To assemble pie:

    • Preheat oven to 425 degrees. Pat tomato slices with paper towel to remove excess moisture. Add minced onion to bottom of pie crust.
    • Top onion with ⅓ of the cheese mixture. Layer ⅓ of the tomatoes over cheese mixture. Top tomatoes with ⅓ of cheese mixture.
    • Repeat with another layer of tomatoes and cheese mixture. Arrange the last tomatoes on top of pie in an overlapping pattern.
    • Place pie on baking sheet and place in oven. Bake for 40 to 45 minutes.
    • Cool completely before cutting. Serve at room temperature.

    Nutrition

    Calories: 572kcalCarbohydrates: 25gProtein: 20gFat: 44gSaturated Fat: 15gPolyunsaturated Fat: 14gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 89mgSodium: 1347mgPotassium: 584mgFiber: 4gSugar: 7gVitamin A: 2196IUVitamin C: 30mgCalcium: 526mgIron: 2mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    Tried this recipe?Let us know how it was!

    You might also like my Green Tomato Tart.

    More Savory Breakfast

    • Best Eggs Benedict Recipe ~ For Two
    • Spinach Mushroom Quiche with Heavy Cream
    • Jalapeño Grits
    • Diner Style Breakfast Mess

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      Recipe Rating




    1. Jodee Weiland says

      August 23, 2014 at 3:30 pm

      5 stars
      Looks delicious! I love tarts with automates...thanks for sharing!

      Reply
    2. Mariana @The Candid Kitchen says

      August 23, 2014 at 3:14 am

      5 stars
      This is a truly beautiful tart!!! Yey for summer.

      Reply
    3. CakePants says

      August 18, 2014 at 11:52 am

      5 stars
      What a stunning, beautiful tart! I so miss the days of homegrown tomatoes - when I was growing up, my parents always planted tomatoes in their garden...you really can't beat a tomato fresh off the vine!

      Reply
    4. Frugal Table says

      August 18, 2014 at 8:09 am

      5 stars
      That looks amazing! I am up to my ears in ripe tomatoes (finally!) and am always looking for new ways to eat them.

      Reply
      • Mary says

        August 18, 2014 at 8:30 am

        This one is really Good! Thanks for stopping by and commenting.

        Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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