Best 2 Heirloom Tomato Blue Cheese Tart Recipes

Indulge in a culinary masterpiece that combines the vibrant flavors of heirloom tomatoes with the tangy richness of blue cheese, elegantly presented in a flaky tart crust. This Heirloom Tomato and Blue Cheese Tart recipe tantalizes taste buds with its symphony of textures and flavors. It's a delightful appetizer or light lunch option that showcases the beauty of seasonal ingredients. Alongside this main recipe, the article offers a medley of additional tart recipes to satisfy diverse preferences. From a classic Tomato Tart boasting a burst of fresh tomatoes and aromatic herbs to a sophisticated Goat Cheese and Caramelized Onion Tart brimming with savory flavors, each recipe promises a unique culinary experience. Whether you're a seasoned baker or just starting, this article will guide you through the art of creating stunning tarts that will impress family and friends alike.

Here are our top 2 tried and tested recipes!

HEIRLOOM TOMATO & BLUE CHEESE TART

Heirloom Tomato & Blue Cheese Tart image

Easy & stunning. I recommend using a drier tomato sauce or paste type tomato like Costoluto Genovese or Jersey Devil as the big beefsteaks can release lots of juice (yummy juice) that can overly moisten the tart. Half Maytag Blue & half mild soft chevre is also really nice in this recipe.

Provided by Busters friend

Categories Lunch/Snacks

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 sheet frozen puff pastry (thawed according to package directions)
6 ounces blue cheese, at room temperature
1 tablespoon whole milk (or half-and-half)
2 -3 medium tomatoes
1/2 teaspoon pepper, freshly ground
1/2 teaspoon fresh thyme, minced
1 teaspoon extra virgin olive oil

Steps:

Heat oven to 400.
On a floured surface, roll out the puff pastry into a circle a scant ¼-inch thick and about 10 ½ inches in diameter. Transfer it to a 9-inch tart pan. Pat into the bottom and sides and trim the edge so it's even with the rim. Freeze for 15 minutes.
In a small bowl, using a fork, crumble the cheese and mash together with the milk, starting with ½ tablespoon, until the consistency is spreadable but still has some lumps. May need up to 2 Tablespoons. Set aside.
Slice tomatoes about ¼-inch thick. Blot with paper towels to remove most of juices; set aside.
Remove pastry from freezer. Bake until light golden brown, about 20 minutes. Remove from oven and let cool about 15 minutes.
Spread the cheese mixture evenly over the bottom of the pastry. Cover with the tomato slices in a tightly packed single layer. Sprinkle with the pepper and thyme and drizzle with the olive oil.
Bake until the crust is deeper golden brown and the tomatoes have collapsed, about 10 minutes. Transfer to a rack and let stand for 20-30 minutes before serving.
To serve, gently slide a knife around the edges, then remove the bottom and place the tart on a serving plate. Cut into wedges and serve warm or room temperature.

HEIRLOOM TOMATO & BLUE CHEESE TART

HEIRLOOM TOMATO & BLUE CHEESE TART image

Categories Bread Cheese Vegetable Appetizer Bake

Yield 8

Number Of Ingredients 7

Ingredients

1 sheet frozen puff pastry, thawed according to package directions
6 ounces blue cheese, at room temperature (or 3 ounces blue cheese and 3 ounces goat cheese)
1/2 to 2 tablespoons whole milk or half-and-half
2 to 3 medium-size heirloom or other tomatoes
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced fresh thyme
1 teaspoon extra virgin olive oil

Steps:

1. Preheat the oven to 400. On a floured surface, roll out the puff pastry into a circle a scant 1/4-inch thick and about 10 ½ inches in diameter. Transfer it to a 9-inch tart pan. Pat into the bottom and sides and trim the edge so it's even with the rim. Put it in the freezer to chill for 15 minutes. 2. In a small bowl, using a fork, crumble the cheese and mash together with the milk or half-and-half, starting with 1/2 tablespoon, until the consistency is spreadable but still has some lumps of cheese. Set aside. 3. Slice tomatoes about 1/4-inch thick. Arrange on paper towels and blot to remove most of juices; set aside. 4. Remove pastry from freezer. Bake until light golden brown, about 20 minutes. Remove from oven and let cool about 15 minutes. 5. Spread the cheese mixture evenly over the bottom of the pastry. Cover with the tomato slices in a tightly packed single layer. Sprinkle with the pepper and thyme and drizzle with the olive oil. 6. Bake until the crust is deep golden brown and the tomatoes have collapsed, about 10 minutes. Transfer to a rack and let stand for 20-30 minutes before serving. 7. To serve, gently slide a knife around the edges to release any pastry that might be sticking, then remove the bottom and place the tart on a serving plate. Cut into wedges and serve warm.

Tips:

Use ripe, flavorful tomatoes. Heirloom tomatoes are a great choice for this tart, as they have a complex flavor that will shine through.
Don't overcook the tomatoes. You want them to be slightly softened but still hold their shape.
Use a good quality blue cheese. A sharp, flavorful blue cheese will add a lot of depth to the tart.
Don't be afraid to experiment with different herbs and spices. You could add a pinch of thyme, rosemary, or oregano to the tomato mixture, or you could sprinkle some crushed red pepper flakes on top of the tart before baking.
Serve the tart warm or at room temperature. It's also delicious the next day, so you can make it ahead of time.

Conclusion:

A heirloom tomato and blue cheese tart is a delicious and easy-to-make appetizer or light meal. It's perfect for summer, when tomatoes are at their peak. The combination of sweet tomatoes, tangy blue cheese, and buttery crust is sure to please everyone at your table. Plus, it's a healthy way to enjoy your favorite summer produce.