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Tomato Tart with Blue Cheese and Cheddar Recipe

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3.9 from 200 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Preheat Oven: Set oven to 425°F (220°C) to prepare for baking.
  8. Make Custard Filling: Whisk together eggs, milk, dried oregano, dried thyme, salt, and coarse black pepper until combined and smooth.
  9. Add Cheese: Sprinkle at least 1/2 cup shredded cheddar and 1/3 cup crumbled blue cheese evenly over each tart crust.
  10. Assemble Tart: Pour the custard mixture evenly into the tart shells over the cheeses. Arrange sliced heirloom tomatoes on top in your preferred pattern.
  11. Prepare for Baking: Place tarts on baking sheets to catch any spillage during baking.
  12. 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.
  13. Optional Broil: For a crispier top, place tarts under the broiler for about 1 minute, watching carefully to avoid burning.
  14. 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.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Savory Tart
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/tomato-tart-with-blue-cheese-and-cheddar-recipe/