This is a tart that dreams are made of. If your dreams, that is, feature delicately roasted heirloom tomatoes atop a luscious savory custard. It’s worth the time and effort. At the bottom of the tips section of this recipe, I mention spreading a thin layer of pesto atop the baked tart crust. This adds a wonderfully different flavor to the tart. Leaving it out, though, lets the flavor of the tomatoes stand alone. Please go immediately to your favorite source of tomatoes … like multi-generation family business Trax Farms. And stock up on cheddar from Latrobe’s Pleasant Lane Farms.
What are Heirloom Tomatoes?
Heirloom tomatoes come from a wide range of varieties passed down through generations. Gardeners and chefs prize them for their rich flavors, vibrant colors, and wonderfully irregular shapes. Unlike commercial hybrids, heirloom tomatoes grow from open-pollinated seeds that naturally reproduce true to type. They come in a rainbow of hues like deep purples, bright yellows, greens, pinks, and multicolored stripes. Known for their superior taste and juicy texture, heirlooms are a favorite among home gardeners and chefs alike.
Print
Heirloom Tomato and Cheddar Custard Tart
- Total Time: Ready in 3 hours plus overnight chill
- Yield: Serves 6 people 1x
Description
This is a tart that dreams are made of.
Ingredients
Crust
- 2–½ cup (320 g) All-purpose flour
- ½ tsp sugar
- 1 tsp salt (diamond kosher)
- 8 oz unsalted butter (diced and very cold)
- ⅔ cup ice cold water
- 1 tbs apple cider vinegar (chilled)
Filling
- Approx 1–1.25 lb of heirloom tomatoes sliced ¼” thick
- 5 oz sharp white cheddar, grated (approximately 2 cup) (from Pleasant Lane Farms, 1795 Cheddar, Latrobe PA)
- 4 large eggs, beaten
- 1 cup heavy cream
- 2 tbs mayonnaise
- 1 shallot, thinly sliced
- Salt and pepper to taste
Instructions
- Make the crust a day ahead of time. This recipe will make two 8-10” crusts. Chilling time is 6-8 hours. The crust can be frozen for up to a few months.
- Combine and whisk dry ingredients in a large bowl. Add in diced, cold butter. Use a pastry cutter to cut butter into flour until pea-sized crumbs.
- Stir together cold water and vinegar and then add approximately half the liquid mixture into the dry. Mix together with spoon. Add in half the remaining liquid amount and mix until dough starts to form. If dough is dry, add in remaining liquid and bring dough together into a ball. Transfer dough to lightly floured surface and knead a few times until dough comes together.
- Divide the dough evenly into two flattened disks. Wrap each disk in plastic wrap and refrigerate one at least 6-8 hours. The other disk can be frozen.
- On a floured work surface, roll out dough to 12” round and approximately ¼” thick. Transfer dough to a 10” tart pan with a removable bottom. Trim top edge of dough ¼” above top edge of the tart pan. The dough will shrink during baking. and place in freezer for 1-2 hours until completely frozen.
- Baking tart shell. Preheat the oven to 425 degrees. Line the tart shell with parchment paper that is larger than the tart and fill paper with dried beans or pie weights. Place tart on rimmed baking sheet, bake for 20 minutes, rotate pan and continue baking 15-20 minutes. Let cool with weights in place for 10 -15 minutes minimum. (The tart crust can be wrapped and stored at room temperature for 1-2 days.)
- Prep tomatoes. While the tart shell is baking, slice the tomatoes to ¼” thick slices. Place slices in a single layer on a cooling rack with a rimmed sheet pan underneath. Gently salt tomatoes to leach out water. Let stand for 20 minutes. Flip tomatoes over and repeat adding salt, and stand for 20 minutes. If salt is a concern, wipe off excess salt before adding to tart.
- Assembling tart. Reduce oven temperature to 350 degrees. Combine eggs, cream, mayo, salt and pepper. Whisk well to combine. (An immersion blender or blender can be used.) Add grated cheddar and shallots to the bottom of the tart crust. Pour egg mixture over, careful not to overflow the tart crust. Arrange tomatoes on top of custard and bake tart on parchment-lined rimmed baking sheet for 25 minutes. Rotate the pan and bake for another 20-25 minutes until set. Let cool completely. Serve at slightly warm or at room temperature.
Tips
There are many ways to make this tart your own by adding herbs, sauteed peppers or vegetables to the cheddar mix. My favorite addition is spreading a layer of pesto to the baked tart crust before adding the cheddar and custard.
Recipe by Lauren Bohl White, Local Provisions
Styling by Keith Recker
Photography by Dave Bryce
Subscribe to TABLE Magazine’s print edition.
