It feels like summer is super flying by and we’ll be covered head to toe in pumpkin puree before we know it. Not that I’m complaining about the pumpkin, I assure you. I’m a fall fiend like almost everybody else. But summer is rad for fresh tomatoes, especially of the heirloom variety.
I spied this tomato tart in a summer insert of Food Network magazine and wanted to try it with my own spin. Mostly that I can’t have a cream cheese-based tart without a major helping of dill. Dill me up, people. I want all the dill.
So let’s relish the final weeks of summer with something fresh and pretty and full o’ fab heirloom tomatoes: an herbed heirloom tomato tart!
The best part of a huge bunch of heirlooms paired with greens is, of course, the color. My favorite kind of tomato are the deep brown/purple Kumatos. They make a killer caprese and just look so rich.
Another hugh jass time saver for this herbed heirloom tomato tart is using pre-made puff pastry, though using your own is a-okay and usually way more delish. I’m pulling the lazy card here since puff pastry is often just too time consuming for day-to-day recipes like this one. I picture this as a quick pull-together for a summer outdoor lunch. Easy is the key here. Fresh, easy to make ahead of time, and awesome on a hot day.
Dig that beautiful tomato footage up there. Heart eyes.
Speaking of tarts, I’m dying to make one in this vintage pie pan…
Need even more ways to use up those yummy summer tomatoes? Here are a few of my fave ways:
- Caprese stuffed portobellos with brown butter
- Bruschetta pasta salad
- Beet artichoke caprese salad
- Mediterranean pasta salad
Are you using up your farmer’s market veggies soon? How are you using them? Share your faves!
- 1 sheet frozen puff pastry (half of a 17-ozpackage), thawed but still cold
- All-purpose flour, for dusting
- 1 8-oz package light cream cheese, room temperature
- 1/3 cup light sour cream or Greek yogurt
- 1 teaspoon fresh lemon juice
- 1 tsp black pepper
- 2 tsp salt
- 3 Tbsp chives, chopped
- 2 tsp dried dill
- 12 ounces assorted small heirloom tomatoes, halved (I used mostly Sunrays, Kumato, grape, and Orange cherries)
- Preheat the oven to 400F. Unfold the puff pastry onto a floured piece of parchment paper on a baking sheet and roll out into a 9-by-11-inch rectangle. Score 1/2 inch in from the edge, all the way around, using a paring knife. Poke the middle all over with a fork, then bake until golden, 20 to 25 minutes. Transfer to a rack and let cool completely.
- Meanwhile, combine the cream cheese, sour cream, lemon juice, 1/2 tsp salt, and pepper in a large bowl and beat with a mixer (or by hand) on medium speed until smooth; stir in the chives and dill. Spread evenly over the cooled crust. Arrange the tomatoes on top; season with salt and pepper and top with more chives.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Recipe adapted from Food Network magazine.