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 :
- 3 Vital Farms Eggs
- ¾ cup ricotta
- ½ cup goat cheese
- ½ cup parmesan cheese, grated
- 1 tablespoon heavy cream
- ¼ cup fresh basil leaves packed, plus more to garnish
- 2 cloves garlic
- 1 lemon, zested
- 1 tablespoon lemon juice
- ¼ teaspoon red pepper flakes
- salt & pepper, to taste
Tart :
- 1 store bought pie / tart crust
- 1 Vital Farm Egg, whisked
- ½ tablespoon extra virgin olive oil
- 1 – 2 heirloom tomatoes, sliced
- 1 cup cherry tomato medley, halved
- 1 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
