Heirloom Tomato Tart & Arugula Salad

Tomato TartI’ve been wanting to make a rustic tomato tart for years. Now that I have a food processor, making the tart crust from scratch is super fast and easy. If you’re short on time, however, you can use a sheet of puff pastry for the crust.

After cooking so many cozy comfort meals, this tart brought back a little bit of summer into my repertoire. I served it as a simple supper, but the tart and salad would be great for lunch, too. I also plan to make mini versions of the tart with cherry tomatoes or baby heirloom tomatoes to serve as hors d’oeuvres for a future dinner party.

TIP: The arugula salad is really good on the side, but also delicious if placed on top of the tart and eaten in tandem! This is how my husband prefers to consume this meal 🙂


For the tart crust

1 1/4 C flour

1 tsp salt

10 Tbsp Unsalted butter, cut into small 1-cm cubes and cold

1/4 C ice water

For the tart

2 C Sliced shallots (can use yellow onions as a substitute)

3 Large garlic cloves, cut into thin slivers

Kosher salt

Freshly ground black pepper

3 Tbsp Dry white wine

2 tsp Fresh thyme leaves, minced

4 oz Garlic-and-herb goat cheese

2 Medium heirloom tomatoes, sliced (recommend using tomatoes of two different colors)

1/4 C Basil leaves, sliced thin or julienned

1/4 C Parmesan cheese, grated

For the arugula salad

4-5 C Fresh arugula, rinsed

2 Tbsp Olive oil

1 Tbsp Balsamic vinegar

1 tsp Garlic powder

1 tsp Salt

1 tsp Freshly ground black pepper


1. To prepare the tart crust, pour the flour and salt into the bowl of a food processor and pulse a couple times to mix.

2. Add in the butter and pulse until the mixture resembles coarse bread crumbs (4-5 times).

3. Add in ice water and pulse just until the dough starts to come together. If too dry, you may need to add a little more water.

4. Pour out the dough onto a lightly floured surface. Break into two even pieces and form each into a disc. Wrap each disc in plastic wrap and place in the refrigerator for an hour.

5. While the dough is chilling, begin on the tart filling by sauteing the onions and garlic in 2 Tbsp of olive oil over medium to low heat. Stir frequently and cook until the onions are limp, about 10 minutes.

6. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine and thyme, and continue to saute for another 10 minutes, until the onions are lightly browned. Remove from the heat.

7. Preheat the oven to 425 degrees Fahrenheit.

8. Once the dough has set in the refrigerator for at least an hour, unwrap both discs and place on a lightly floured cutting board or other surface (like a counter top).

9. One at a time, cut each disc in half. Using a rolling pin, roll each half into a circle that is about 1/4-inch thick. Repeat with the second disc of dough. Each disc should be 4-6 inches in diameter.

10. Cover two sheet pans with parchment paper and place two circles of dough on each. Prick each disc with a fork 4 times and pop the pans into the oven for 5 minutes.

11. After about 5 minutes, take out the dough and place 1/4 of the onion and garlic mixture on each tart, spreading to cover evenly.

12. Crumble 1 ounce of the goat cheese over each tart and place 2 slices of tomato (if using different colored heirlooms, use one slice of each color) on top, splitting the center between the two slices. Brush each tomato with olive oil.

13. Sprinkle basil, salt, pepper and Parmesan cheese over each tart.

14. Bake for 20-25 minutes, until the pastry is golden brown around the edges.

15. While the tarts are baking, make the arugula salad by mixing the olive oil, balsamic vinegar, garlic powder and salt in a small bowl or salad dressing bottle.

16. Toss arugula with the balsamic dressing and sprinkle freshly-ground black pepper over the salad. Divide the salad evenly among four plates. (Note: If you prefer, wait and serve the salad on top of the tarts.)

17. When the tarts are finished baking, take them out of the oven and place one on each of the four plates next to salad (see picture above). Voila! You’re ready to eat!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: