If you love a dish that brings together vibrant flavors and creamy textures in a way that feels both rustic and refined, then this Tomato Tart with Blue Cheese and Cheddar Recipe is going to become your new kitchen staple. Imagine a flaky, buttery crust filled with a rich custard of eggs and milk, layered with sharp cheddar and tangy blue cheese, then topped with sweet, juicy heirloom tomatoes and fresh basil. It’s a perfect harmony of savory and fresh, crisp and creamy, all baked to golden perfection. Whether you’re serving it for brunch, lunch, or a light dinner, this tart promises to delight every bite with complexity and comfort.
Ingredients You’ll Need
This recipe thrives on simple yet essential ingredients, each playing a key role in creating that perfect balance of texture, flavor, and color. The homemade crust offers flakiness and buttery richness, while the blend of cheeses adds depth and tang. Fresh herbs and heirloom tomatoes provide freshness and a burst of color, making the tart as beautiful as it is delicious.
- 2 cups all-purpose flour (spooned and leveled): The base for the flaky, tender crust that holds everything together deliciously.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering.
- 2 tablespoons buttermilk powder: Adds subtle tang and richness to the crust.
- 4 ounces cream cheese (1/2 cup): Makes the crust tender and adds a slight creaminess.
- 10 tablespoons butter (cold): The secret to flakiness; chunks of cold butter create those irresistible layers.
- 2 to 4 tablespoons ice water: Helps bring the dough together without warming the butter.
- 6 large eggs: The protein foundation for a smooth, custard-like filling.
- 1 & 1/2 cups milk: Adds creaminess and balances the custard texture.
- 1/2 teaspoon dried oregano: Brings a warm, earthy herb flavor that complements the tomatoes.
- 1/2 teaspoon dried thyme: Adds subtle depth and aromatic notes.
- 1/2 teaspoon salt: Seasoning for the custard filling to round out flavors.
- 1/4 teaspoon coarse pepper: A bit of heat to balance the richer ingredients.
- 1 to 2 cups cheddar cheese (shredded): Sharp, melty, and necessary for cheesy goodness.
- 2/3 cup blue cheese (crumbled): Provides tangy complexity and that unmistakable blue cheese punch.
- 4-5 large heirloom tomatoes (sliced 1/4 inch thick): The star atop the tart—vibrant, juicy, and fresh.
- Fresh basil (to garnish): Brightens every bite with herbal freshness and pretty green color.
How to Make Tomato Tart with Blue Cheese and Cheddar Recipe
Step 1: Prepare the Crust
Start by combining the flour, salt, and buttermilk powder in a food processor or a bowl. Adding the cream cheese and pulsing helps bring the mixture together into a slightly sticky dough. When you cut in the cold butter, aim to keep some chunks visible because those pockets are what create a flaky texture when baked.
Step 2: Bring the Dough Together
Add ice water a little at a time until the dough just sticks together when squeezed. Avoid overworking it to keep your crust tender. Then, divide the dough into two disks, wrap them tightly in plastic, and chill for at least 30 minutes, so it firms up and is easier to roll out later.
Step 3: Roll and Fit the Crust
On a floured surface, roll each dough disk into a 12-inch circle, making sure it’s evenly thick. Gently transfer one circle into your 9-inch tart pan and press it into all the edges and corners. Trim the excess by rolling your pin over the tart pan’s edge. Refrigerate both crusts while you prepare the filling to keep the butter cold and ensure a crisp crust.
Step 4: Make the Filling and Assemble
Whisk together the eggs, milk, oregano, thyme, salt, and pepper until smooth and fragrant. Stir in at least half a cup of shredded cheddar and about a third of the crumbled blue cheese per tart. Pour the custard evenly into the chilled crusts, then artfully arrange the sliced heirloom tomatoes over the top however you prefer.
Step 5: Bake to Perfection
Place the tarts on baking sheets to catch any drips and bake at 425 degrees Fahrenheit for 15 minutes. Lower the heat to 350 degrees and continue baking for another 10 to 15 minutes, until the crust is golden and the filling is set. For a golden, slightly crispy top, you can broil the tart for a minute or two—just keep an eye on it so it doesn’t burn.
How to Serve Tomato Tart with Blue Cheese and Cheddar Recipe
Garnishes
Fresh basil leaves are a perfect finishing touch that adds a bright, herbal note and gorgeous color contrast. A light sprinkle of thyme over the tart adds subtle earthiness that ties all the flavors together beautifully.
Side Dishes
This tart pairs wonderfully with a crisp green salad lightly dressed with a lemon vinaigrette. Roasted or grilled vegetables, like asparagus or zucchini, also complement the richness. For a heartier meal, a cup of soup, such as tomato basil or a light vegetable broth, works beautifully alongside.
Creative Ways to Present
Slice the tart into beautiful wedges and arrange on rustic wooden boards for a casual gathering or on elegant plates for a dinner party. You can also make mini tarts using tartlet pans for individual servings that are perfect for brunch or cocktail parties.
Make Ahead and Storage
Storing Leftovers
Leftover tomato tart keeps delicious in an airtight container in the refrigerator for up to three days. The flavors may even deepen overnight, making it great for next-day lunches or quick dinners.
Freezing
While you can freeze the tart, it’s best to freeze only the crust or the unbaked assembled tart before baking. Wrap tightly in plastic wrap and foil, then freeze for up to one month. When ready, thaw overnight in the fridge and bake as directed. Freezing a fully baked tart isn’t ideal as the texture can suffer.
Reheating
To reheat the tomato tart, warm it gently in a 350-degree oven for about 10 to 15 minutes until heated through and the crust regains its crispness. Avoid microwaving, which tends to make the crust soggy.
FAQs
Can I use other types of cheese instead of blue cheese?
Absolutely! While blue cheese gives that distinct tang, you can swap it with goat cheese or feta for a milder, creamy texture that still provides some bite.
Do I have to make the crust from scratch?
Not at all, using a store-bought pie crust or puff pastry can save time, but homemade crust adds a special buttery, tender quality that elevates the entire tart.
What are the best tomatoes to use in this tart?
Heirloom tomatoes are ideal due to their sweetness, juiciness, and beautiful colors. But ripe Roma or vine tomatoes work well too if heirlooms aren’t available.
Can this tart be made gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free flour blend and ensuring all other ingredients are gluten-free, you can enjoy this tart without worry.
How far ahead can I prepare this tart?
You can prepare the crust and filling up to a day in advance, storing them separately in the fridge. Assemble and bake right before serving for the freshest results.
Final Thoughts
Making this Tomato Tart with Blue Cheese and Cheddar Recipe is like inviting a burst of summer to your table any time of year. It’s a delicious experience from crust to topping, and the blend of cheeses with fresh tomatoes is simply irresistible. Give it a try—you might just find your new favorite way to celebrate simple, fresh ingredients in an elegant yet approachable dish!
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Tomato Tart with Blue Cheese and Cheddar Recipe
This Tomato Tart with Blue Cheese recipe features a flaky, creamy crust filled with a savory custard made from eggs, milk, and a blend of cheddar and blue cheese, layered with beautiful heirloom tomato slices and fresh herbs. Perfect for a brunch or light dinner, this tart combines the rich tang of blue cheese with the freshness of tomatoes and aromatic herbs, baked to a golden perfection.
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
Ingredients
For the Crust
- 2 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon salt
- 2 tablespoons buttermilk powder
- 4 ounces cream cheese (1/2 cup)
- 10 tablespoons cold butter, cut into pieces
- 2 to 4 tablespoons ice water
For the Filling
- 6 large eggs
- 1 & 1/2 cups milk
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon coarse black pepper
- 1 to 2 cups shredded cheddar cheese (at least 1/2 cup per tart)
- 2/3 cup blue cheese, crumbled (about 1/3 cup per tart)
- 4–5 large heirloom tomatoes, sliced 1/4 inch thick
- Fresh basil, for garnish
Instructions
- Prepare the Crust Base: In a food processor or mixing bowl, combine the flour, salt, and buttermilk powder. Add the cream cheese and pulse or mix until the mixture starts to come together.
- Add Butter: Cut the cold butter into pieces and add to the processor or bowl. Pulse or cut in with a pastry cutter until the mixture is crumbly and you still see chunks of butter for a flaky texture.
- Incorporate Water: Add 2 tablespoons ice water to the dough and toss or pulse. Check by squeezing some dough in your hand; it should stick together. If it doesn’t, add the remaining ice water gradually until the dough holds.
- Knead and Chill Dough: Gently knead the dough on a floured surface without overworking. Divide into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out Dough: On a floured surface, roll each disk into a 12-inch circle. If dough is too cold, let it soften briefly at room temperature for easier rolling.
- Form Tart Shells: Transfer one dough circle to a 9-inch tart pan, fitting it into all corners. Roll the pin over the top to trim excess dough. Repeat with second dough disk. Refrigerate shells while preparing the filling.
- Preheat Oven: Set oven to 425°F (220°C) to prepare for baking.
- Make Custard Filling: Whisk together eggs, milk, dried oregano, dried thyme, salt, and coarse black pepper until combined and smooth.
- Add Cheese: Sprinkle at least 1/2 cup shredded cheddar and 1/3 cup crumbled blue cheese evenly over each tart crust.
- Assemble Tart: Pour the custard mixture evenly into the tart shells over the cheeses. Arrange sliced heirloom tomatoes on top in your preferred pattern.
- Prepare for Baking: Place tarts on baking sheets to catch any spillage during baking.
- Bake: Bake at 425°F for 15 minutes, then reduce temperature to 350°F (175°C) and bake for an additional 10-15 minutes, or until the crust is golden brown and the custard center is set.
- Optional Broil: For a crispier top, place tarts under the broiler for about 1 minute, watching carefully to avoid burning.
- Serve: Garnish with fresh basil and a sprinkle of thyme. Serve warm for best flavor and texture.
Notes
- Ensure the butter is very cold to create a flaky crust texture.
- Use heirloom tomatoes for the best flavor and visual appeal, but any ripe tomatoes will work.
- Do not overwork the dough to prevent a tough crust.
- Adjust the amount of blue cheese to your taste preference, but be cautious as it is quite strong.
- Watch carefully if broiling to avoid burning the cheese topping.
- This tart can be served warm or at room temperature and pairs well with a crisp green salad.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Savory Tart
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
