You guys, I’m in deep. I’m in the middle of some pretty serious Instagram stalking. I’ve gone down the rabbit hole.
I’ve followed a comment on my friend Whitney’s feed and now I’m well into some stranger’s Instagram wedding album, some weird dude’s pet snake, and did you know there’s a whole Ryan Gosling thing going on on Instagram? Of course there is. Also, there are just so many selfies of strangers I have to marvel at! Gosh. I’m in it.
It’s usually when I’m in deep that I start to think about the other side of the coin: someone losing themselves in my Instagram feed. What would they think? Geez, this girl eats a lot of food. Geez, this girl likes to stack food and take pictures of it. How many pictures of a desk can one person take? A lot. Ok… she has a cat. And cocktails. And she likes cookies. And she’s been to New Orleans.
That’s about the long and short of it.
Whatever we do, let’s not think about the former bosses, and ex-boyfriend’s new girlfriends that are probably scrolling through our feeds. Actually… maybe we do want to think about them, and hope they’re hungry when they run across this picture of our Heirloom Tomato Tart.
We’re here to inspire, right? …and occasionally flaunt our flakey crust and lip gloss.
I like a cacophony of ingredients. Savory this time! Tomatoes of two kinds, fresh basil and thyme, fresh goat cheese, and the makings of a simple sundried tomato spread.
This Sundried Tomato Pesto is really the secret sauce of this tart.
We combine sundried tomatoes, garlic, a chili pepper, salt, and sugar and make an intense tomato spread. It’s seriously delicious! This recipe makes enough for two tarts. If you just make one tart, then you’ll have enough spread for tomorrow’s breakfast toast.
We’re building these gorgeous tomato flavors atop a chilled piece of puff pastry. Flakes for days, friends. Flakes for days.
Spread is spread.
I like to the drain the sliced tomatoes by placing them on a paper towel. I also like to remove some of the seeds from the sliced cherry tomatoes. This helps the tomato stay crisp with no chance of sog.
Sundried spread, fresh basil, and fresh goat cheese. Layered.
Tomato time! Thyme time! Salt and pepper for good measure.
After some oven-time, this tart is flakey, golden brown, and summer-lush. We’re talking crisp, flavorful, herby, tomato YESSS! So good and so easy to make pretty! The tomatoes do all the work. Win!
Heirloom Tomato Tart
makes 1 9×9-inch tart
adapted slightly from The Guardian
For the Sundried Tomato Pesto Sauce:
(This will actually make enough sauce for two tarts. Either double the Tart ingredients below, or reserve the extra sauce for topping on toast, eggs, or pasta. It’s delicious.)
1-8 ounce jar sundried tomatoes, some of the oil reserved
2 cloves garlic, peeled
1 small red chili, seeds remove and coarsely chopped
big pinch of granulated sugar
1 scant teaspoon salt
3 to 4 tablespoons olive oil from the sundried tomato jar
For the Tart:
1 9×9-inch sheet all-butter puff pastry, thawed but still cold
small handful fresh basil leaves
4 ounces goat cheese
3 small heirloom tomatoes, sliced about 1/4-inch thick and drained on paper towels
handful of cherry tomatoes, sliced in half and seeds removed
1 tablespoon fresh thyme leaves
olive oil
To make the Sundried Tomato Pesto Sauce, combine sundried tomatoes, garlic cloves, chopped chili, sugar, salt, and oil in the bowl of a food processor. Blend until combined, but still slightly coarse. The mixture does not need to be completely smooth. Taste and season as needed.
Place a rack in the upper third of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
Unfold a chilled sheet of puff pastry. Roll lightly with a rolling pin just to flatten completely. Place on the prepared baking sheet and spread about half of the pesto sauce over the puff pastry, leaving about a 1/2-inch border around the edges. Coarsely tear basil leaves over the sauce. Crumble goat cheese over the sauce. Arrange heirloom tomatoes in a single layer over the goat cheese and press down slightly. Try to cover as much of the sauce as possible as it can burn in the oven if exposed. Add a few cherry tomato halves. Sprinkle generously with fresh thyme and drizzle with olive oil.
Bake for 15 to 18 minutes until puffed and golden brown. Remove from the oven and allow to rest for at lease 10 minutes before serving.
source: The Guardian
Janice Rosaire
Is it possible to freeze this tart and thaw for serving later?
Kelsi
Made this for dinner tonight. It’s just as delicious as it looks. My roommate is not a tomato fan and she gobbled up half the tart.
Jennifer
I made this tart three times and each time it was a flavourful tart but really soggy! What am I doing wrong? Does the puff pastry need to be thicker maybe? How thick should it be? I drained the tomatoes. Even removed the pulp in the tomatoes in case that was it. Anyway, I would like to make it again as my garden tomatoes are so wonderful right now I want to showcase them… Any insight would be great.
robyn
hi!
could you prepare this ahead of time and have it waiting in the fridge until guests arrive, or would it not “puff” properly?
Liz S
Our beautiful bounty of tomatoes up in the San Juan islands left me wondering what to do with all the tomatoes. I made the tart last ginger and it was delicious. Had a Manhattan while the tart was baking. Thank you for this great recipe!
Taylor
Just gave this a try. It was too pretty and simple to resist! I found the pesto a tiny bit monotone, but some lemon juice and chili powder gave it some life. It tasted amazing fresh out of the oven. My only issue is how soggy and tasteless the puff pastry remains underneath the toppings, especially after sitting for a few minutes. Any way to keep that 80% of the crust “crusty”?
yellow251
I tried the recipe today and the flavor was there but it came out a soggy mess :(
Next time, I’m going to slow roast the heirlooms & blind bake the pasty to see if that helps.
Emma
This looks amazing! So summery… I want to sink my teeth into it right now. x
Méli
It’s just wonderful and tasty!
Greetings from France.
Jade
Yum! I made something similar based on this tart. I used basil pesto instead of sundried tomato, and made my own quick puff pastry. It was so easy, flaky and delicious! Thanks for the inspiration!
giulia
this is like a tart of deliciousness all in 1 go! if only i still had some tomatoes on my balcony!
Arthur in the Garden!
Yummy!
shelly@ohshellsbells
I made this last night (minus the chile in the pesto because i didnt have one and subbed dry basil for fresh) It was divine. My boyfriend said it was fancy-restaurant-quality good. And I got to use my heirloom tomatoes from my CSA. All around success!
Not 2 late to craft
Thank you very much for sharing!!! I’ve tried it today and the results are delicious!!
https://not2latetocraft.blogspot.com.es/2013/08/coca-de-tomaquets-de-l-heirloom-tomato.html
Raquel
Tasha@Tashasdish
Instagram is totally my favorite, someone looking at my pictures would see food, leaves, and beaches (not in that order). This tart is absolutely beautiful. I’ve always been weirdly intimidated by puff pastry, but I think I am going to overcome it and try this tart out. How do you think it would work with other summer veggies say, like, squash?
Alison
Just made this–all seemed to be going well–followed directions to a T and got the really expensive Dufour pastry—-But the dough did not rise at all in the middle! I even kept it in at 400 for an extra 10-15 minutes. Any thoughts about what went wrong? It was literally like raw puff pastry everywhere but the edges:(
joythebaker
the puff pastry tends to rise everywhere that is not weighed down by ingredients. that’s fine and normal. but i’m really not sure how the pastry could be raw after so much time in the oven. i don’t know.
Emily Fireman
I made this for my mom (a very picky customer) and my fourteen-month old son (a surprisingly less picky customer) for a summer lunch today. It was a HUGE hit all around. Paired with a spinach, arugala and strawberry salad dressed with the dressing from your Thai watermelon salad. Thanks for the recipe(s)!!
Jamie
Gorgeous! LOVING These summer colors
Jamie@Milk N Cookies
This looks wonderful! We have an abundance of tomatoes right now from our CSA and this would be a great way to use them. I love that this tart has multiple layers of tomato in in, from the spread to the two kinds of tomatoes. It seems like it would have a deep tomato flavor — yum!
YouveGotMeal
:) I smiled all the way through your Instagram thoughts. I love the addition of sundried tomatoes to the tart. I add it too or, if I don’t have the time, I just use the oil from the can/jar spread on the puff pastry for a special flavor.
Chrystina
I really want to try to come up with an excuse to use the word cacophony in my own life this week. We’ll see how this goes.
Whitney
This looks delicious! I just had a dinner party last night and made a Tomato Pie from a recipe in Garden&Gun. I am going to have to try this next.
Amanda @ Once Upon a Recipe
oh, instagram. so entertaining, yet also somewhat mind-boggling and definitely time-eating. i’m certain that at least 75% of my feed is food photos, so i must look like quite the glutton!
this tart is a thing of beauty!
Tracy | Peanut Butter and Onion
its like you were reading my mind!!! Thanks for posting this incredible recipe!!
Stuart
That looks delicious. This is one of my missus’ favourite quick dinners. Always nice to get some fresh ideas to liven up a family favourite. Thanks very much.
Jade Sheldon-Burnsed
Hahaha! It is so easy to get lost in instagram. There is so much inspiration there. Heirloom tomatoes are one of my favorite things in the whole wide world. This looks AMAZING.
Joelle (on a pink typewriter)
This looks so yummy! I LOVE all the different colors of tomatoes you included.
Joan
Gotta try this one. I love tomatoe pies and tarts and this one sounds amazing. Thays Joy!
ATasteOfMadness
Wow. I could look at this tart all day, it’s gorgeous! I’m not sure if I’d want to eat it, it’s too pretty!
Kato
so this tart was exactly what I wanted to eat yesterday! Made it and it was every bite as delicious as it looks in your photos. Went a little creative on the pesto, and maybe I will not bake the goat’s cheese next time but let it melt instead on top of the tart when it’s just out of the oven. Will definitly be a next time though!
Jessica
Hello Joy! Although this is my first time saying so, I’ve been a big fan of your blog and have been making your recipes for over two years now! Some I’ve had more success with than others (my husband is constantly making fun about how your recipes bring out the best and worst in my cooking/baking abilities…).
Anyhow… just dropping in to say that this looks AMA-ZING and I just so happen to have all the ingredients in my home already! Sweet! … err… I mean savory! :) I can’t wait to try it!
Lauren Michelle
O man. I’ve been trying to adjust myself to tomatoes and this may be the way to go about it. For whatever reason I have disliked tomato texture from the get-go. But, I have loved everything made with tomatoes (like sauces and things where you don’t actually get the texture, just the flavor). I’m trying to make tomatoes my friends.
Mallory
My god that looks so good. It’s beautiful, basically a tomato work of art!
J.S. @ Sun Diego Eats
so simple to put together but such a great combination of flavors :)
Stefanie @ Sarcastic Cooking
Cacophony, great word power!!!! This tart is soooo summer. I love it.
Lily @ Life, Love, and Cupcakes
This looks awesome!! I love that you used a few different types of tomatoes, looks delicious and impressive!
Leah
Well there’s no two ways to say this – that looks AMAZING and I’m really hungry now at work so thank you lol.
Irena
I happen to have a bag of frozen pastry in my freezer and I had no idea what to do with it at all. Now, I do hehe Thank you!!!
Kelly
This pizza looks unbelievably delicious!
xx
Kelly
Sparkles and Shoes
bakerkat
I love tomatoes and I know I’ll love this tart and it’s so pretty too
Ashley @ Hudson on the Potomac
Puff pastry without layering and buttering each piece???! I’m in!
lyndsay // coco cake land
bazonk! tomato explosion… love it! love the sound of the pesto especially. and the whole puff pastry thing, which i can just buy. i forget i don’t have to make everything from darn scratch!!
um, the instagram rabbit hole you described … i know it well! i call it the link labyrinth… it’s gobbled up whole hours of my life and i shake my head, bleary eyed, and go whu WHUT just happened!
i’m your new follower on instaG! yay!
joythebaker
i appreciate you Lyndsay!
Sara
Isn’t this just Yotam’s recipe that you’ve replicated? https://www.theguardian.com/lifeandstyle/2010/aug/14/tomato-galette-recipe-vegetarian-ottolenghi
joythebaker
just Yotam’s recipe? it’s his recipe i adapted slighty, made myself, photographed myself, and ate (almost) myself. and i cited my source.
Christy@SweetandSavoring
How pretty! Your descriptions are mouth watering, and you’ve convinced me to try this tart! I was sold when I saw that you don’t make the pastry bottom from scratch :)
Alexandra @ Delicious-Knowledge
Yes, yes, yes! heirloom tomatoes all the way! My favorite thing in the world, i could eat the all year long. Add a flaky tart and I’m sold. Thank you!
heather @ chiknpastry
man i could eat the MESS outta that tart. i was hoping you’d say that was puff pastry otherwise i’d be mad jealous of your dough skillz ;). but still jealous that you have a tomato tart at home and i just have thawed pie crust, chanterelles, and cheese for mine this week. i guess that’s not bad though!
Rocky Mountain Woman
this has me drooling….
yum…
Katy @ Katy's Kitchen
What a perfect recipe for summer. Easy, fresh and delicious. Love it!
Sara @ Confectionary Tales
Oh this looks delicious! I’ve never made a tart before, but I think I need to start now..
Bianca @ Confessions of a Chocoholic
I always get sucked into Instagram, too. In fact I saw you post a picture of this tart and it did get me hungry! :)
Ashley @ Wishes and Dishes
This is so pretty and inspiring! I’ve never tried a tomato tart before
Kelly@RunningBlonde
This is just too beautiful. I picked up a bunch of heirlooms at the farmer’s market this weekend. I can’t wait to make them into this tart. Thanks for sharing!
Gerry @ Foodness Gracious
Ya gotta love Instagram, it’s amazing how many pics I have on mine and never really realized how obsessed I am now too. I’ve even gotten over people giving me the “what the hell is that person doing taking a picture of that gas station sign/plant/cup of coffee/awesome shaped crack in the road” stare. I say pssht to them.
Edith
Damn….those tomatoes!
Jillian@TheHumbleGourmet
MMMMM. I am seriously drooling over here. Might have to plan this for a night when the husband is out of town…a lovely tomato tart just for me.
annie
I love when food is this pretty! Looks delicious…now I’m hungry!!
Molly @ World of Sass
Wow, was just the other day searching for a variation on tomato pie that would be less rich and more tart-like. This looks wonderful.
Libby
Yesssss….
Also, have totally fallen down your Instagram Rabbit Hole. No regrets at all.
Abby @ The Frosted Vegan
Gurrrl we’ve all been down that rabbit hole, it’s a dangerous spiral of “ohh let me look at the food they’ve been eating/vacations been taking/what the heck am I doing on this friend of friend of cousin of this person??”
Laura (Blogging Over Thyme)
This tart looks spectacular! Nothing beats summer tomatoes. Oh yes, and goat cheese :)
Faith @ Pixie Dust Kitchen
This looks perfect, amazing, incredible. I’m totally making this for dinner tomorrow. (If I can find heirloom tomatos and afford the goat cheese, that is.)
Sandy Coughlin
My tomatoes are finally coming in, so I’ll have to try this! It looks amazing!
erin @hooleywithaz
look at you teaching us all how to be fancy and down-home at the same time. lovely.
Andj
I love all those different tomatoes together they look gorgeous! Also, I appreciate “thyme time” haha!
Robyn
Looks amazing- going to try this!
Nancy P.@thebittersideofsweet
Throw some balsamic vinegar on this and I could eat this for dinner! Looks fabulous!
Katrina @ Warm Vanilla Sugar
this is a fabulous summer tart, joy! I still haven’t had any heirloom tomatoes this summer and am so excited to try!
Candice @ The Savory and The Beautiful
This looks devine. I personally would be greedy and dunk the crust in the left over tomato spread and not save it for another day, just sayin’.
Christina @ Scaredy Cat Kitchen
This looks killer! I love how heirloom tomatoes make everything look pretty, best get down to the market!
sour salt
The tartness can also be increased by adding sour salt aka citric acid, which will revamp the taste. lemon juice will just interfere with the tomatoes, while sour salt will add flavor and deliciousness in the recipe.
Amy
Oh I can’t wait until summer Down Under again! I know exactly where my first crop of cherry tomatoes will meet their fate :)
Might have to make the tomato pesto for winter-morning breakfasts though…
Charul @ Tadka Masala
Oh man! This is heaven. Like really. Its like a hell lot of tomatoes, in my face. But who cares esp when there is sun-dried too. Y-U-M!
Ellen
I fear I’d devolve into consuming that pesto the same way I do a good marinara or salsa: out of a bowl with a spoon.
That’s how I roll with peanut butter too.
But this tart looks ahhhhmazing.
Margherita
Hahahaha Joy, last month I was deep down in Instagram as well. I managed to crawl myself out of it though. I still have withdrawals now and then but I’m safe now. :)
Gorgeous tart btw
Sophie @ The Spotty Teapot
I have never been this excited about one of your posts before, because for the first time, I already have most of the ingredients needed to make this! All I need is the pastry!
This tart looks delicious, and I can’t wait to make it!!!
X
Rebecca @ https://theambitioustraveller.wordpress.com/
Yum! Great to know I am not the only Instagram stalker out there… This tart looks yummy! I love making puff pastry tarts, they are sooo easy!
Miss Kim @ behgopa
This looks so delish! I love heirloom tomatoes. Sooo yum!! I’ve only made tomato tarts with regular tomatoes, but have never tried cooking heirlooms. Does it lose/change the flavor much? . I haven’t really gotten into utilizing Instagram much to its full features. But I love your pics. I’m totally following you on Instagram now!
Averie @ Averie Cooks
I rarely instagram anymore. Just post a couple pics a month b/c it IS such a rabbit hole. I just get sucked in and all of a sudden I look up and it’s been 45 mins and Ive done nothing. Other than clicking around on my iphone. So I try to just stay off IG. But I love it.
This tart is gorgeous. It reminds me of the cover of Martha Stewart Living this month!
Elena @ Randomly Happy
If instagram is a rabbit hole, then coming across your delicious feed makes up for it! Delicious food photos for days!
x Elena @ Randomly Happy
Belinda @themoonblushbaker
Actually what my friends say when They see my blog. “where does all that food go???” thankfully I still fit into my pants….
Such a pretty tart! Too bad I have to wait for tomatoes to come in season here but till then I droll over these photos. I will be dreaming
of the wonderfully taste from the goat cheese and puff pastry.
Laura (Tutti Dolci)
prettiest tomato tart ever!!
Amy
Wow!!!!
Jennie
Oh my lord. The tomatoes, the pasty, the cheese, the all round flakey goodness. I think you may just have created my perfect meal! No shame is zealous Instagram stalking and wandering, your feed is beautiful and makes me hungry more often than I’d care to admit! X