Best 2 Heirloom Tomato Blue Cheese Tart Recipes

If you're seeking a scrumptious and elegant dish for your next dinner party or special occasion, the Heirloom Tomato Blue Cheese Tart is an absolute must-try. This tart is a delightful combination of fresh, juicy heirloom tomatoes, creamy blue cheese, and a flaky, buttery crust. Whether you're a seasoned cook or a beginner looking to impress, this article will provide you with the guidance and inspiration needed to create this mouthwatering dish to perfection.

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. The best heirloom tomatoes for this tart are those that are ripe, juicy, and have a sweet flavor. Avoid tomatoes that are mealy or have a sour taste.
Roast the tomatoes before using them. Roasting the tomatoes intensifies their flavor and helps to bring out their natural sweetness. Be sure to roast the tomatoes until they are slightly caramelized.
Use a good quality blue cheese. The blue cheese in this tart should be flavorful and have a creamy texture. Avoid using blue cheeses that are too sharp or crumbly.
Don't overcook the tart. The tart should be baked until the crust is golden brown and the filling is set. Overcooking the tart will make the crust tough and the filling dry.
Let the tart cool before slicing it. This will help to prevent the tart from falling apart.

Conclusion:

Heirloom tomato and blue cheese tart is a delicious and easy-to-make dish that is perfect for any occasion. The combination of sweet tomatoes, creamy blue cheese, and flaky crust is sure to please everyone at your table. So next time you're looking for a quick and easy appetizer or main course, give this tart a try. You won't be disappointed!