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Tomato tart with tomatoes and basil.
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Heirloom Tomato Tart with Basil and Gruyere Cheese.

Cheesy tart with heirloom tomatoes, onions, and herbs.
Course Appetizer, Lunch
Cuisine American
Keyword Gruyere cheese, heirloom, pie crust, Tart, tomato
Budget Splurge
Prep Time 50 minutes
Cook Time 45 minutes
Total Time 1 hour 35 minutes
Servings 6
Calories 572kcal

Equipment

  • Tart pan 9"
  • Paper towels
  • Small bowl
  • Baking sheet with parchment to catch spills and ease cleanup
  • Medium bowl

Ingredients

  • 1 Unbaked single pie crust
  • 2 ½ pounds assorted heirloom tomatoes
  • 2 teaspoon kosher 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. Place the sliced tomatoes into a medium bowl and let sit for 30 minutes.
  • Lay slices on triple-thickness paper towels on a wire rack and sprinkle with one teaspoon of salt. Let them sit for at least 15 minutes.
  • 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 ½ of the cheese mixture. Layer ½ of the tomatoes over the cheese mixture. Top tomatoes with ½ of the cheese mixture.
  • Repeat with another layer of tomatoes and cheese mixture.
  • Place pie on a prepared baking sheet and place in oven. Bake for 40 to 45 minutes.
  • Cool completely before cutting. Serve at room temperature.

Nutrition

Calories: 572kcal | Carbohydrates: 25g | Protein: 20g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1347mg | Potassium: 584mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2196IU | Vitamin C: 30mg | Calcium: 526mg | Iron: 2mg