I have some exciting news: next month I start a new job. I’m saying goodbye to a wonderful team I’ve worked with for several years, and at the same time I’m eager to rejoin a great group in my hometown of Vancouver. Many former colleagues are now close friends, so I know they’re only a phone call away. It’s bittersweet, but overall I’m feeling good about the change.
On one of my last work trips to Toronto a colleague remarked that I seem calm. In our line of work—tight deadlines, demanding clients, sudden pressure—that felt like a sincere compliment. I wouldn’t claim to be calm all the time. Often I feel like a swimmer keeping their head above water while thinking a million things: to-dos, emails, calls, errands. Over the years I’ve found ways to quiet that noise—hiking, yoga, downtime—but the thing that always helps most is cooking.
This heirloom tomato tart is one of those recipes that calms me. It’s not the quickest dish to make, but it’s very satisfying to prepare when your mind needs occupying by steady, pleasant tasks. You can nibble while you work, go through the motions, and end up with a comforting, flavourful tart that’s worth sinking your face into. The combination of ripe tomatoes, soft cheese, and fresh basil is irresistibly seasonal.
Tomato tarts are not new, but getting one to a place I’m truly happy with took some testing. Common problems I see are soggy crusts, watery fillings, or muted tomato flavor. When tomatoes are at their best in summer, you don’t want any of those compromises. I built this recipe around two important ideas: a sturdy sunflower seed crust that holds up to a creamy filling, and a two-step baking method for the tomatoes so excess moisture is removed before they meet the cheese.
I adapted the sunflower seed crust from a quiche I love, increasing the quantities slightly so the crust is thicker and more robust. Par-baking the crust before adding the filling is crucial: it firms and browns the interior so the base doesn’t go soggy when the tomatoes and cheese are added. For the tomatoes, roast them first on a sheet pan until they concentrate and caramelize. Roasting concentrates flavor and releases water so the final bake won’t turn the filling runny.
After the crust is baked and the tomatoes are roasted, the filling is a simple, creamy mix of ricotta and soft goat cheese folded with chopped basil, salt, and pepper. Spoon the cheese into the cooled crust, arrange the roasted tomato slices on top, brush lightly with olive oil, add minced garlic, and finish with a short bake until the cheese is warm and the edges of the crust are golden. Let the tart cool briefly before slicing—this makes the filling easier to cut and helps the flavors settle.
📖 Recipe
Heirloom Tomato Tart with Gluten Free Crust
Roasted tomatoes, fresh basil, ricotta, and goat cheese make a perfect summer tart. Roasting the tomatoes separately intensifies flavor without creating a soggy filling. Serve this gluten-free tart for brunch, lunch, or dinner.
Prep Time: 10 minutes · Cook Time: 1 hour · Total Time: 1 hour 10 minutes · Servings: 6 · Author: Bri Beaudoin
Ingredients
- 2 lbs heirloom tomatoes (choose similar sizes so they cook evenly)
- 2 tablespoons extra virgin olive oil, divided
- ¾ cup ricotta cheese
- ¾ cup soft goat cheese
- 2 tablespoons fresh basil, chopped
- ¼ teaspoon fine sea salt
- Black pepper, to taste
- 2 cloves garlic, minced
Sunflower Seed Crust
- 1¼ cups rolled oats
- ¾ cup raw, shelled sunflower seeds
- ½ teaspoon fine sea salt
- 3 tablespoons chilled butter
- 2 to 4 tablespoons ice water
Instructions
- Preheat: Position a rack in the upper and lower thirds of the oven and preheat to 350°F (177°C).
- Drain tomatoes: Slice tomatoes about ¼-inch thick. Arrange slices on paper towels on a baking sheet, cover with another towel layer, and let them drain to remove excess moisture.
- Mix crust: Pulse oats in a food processor until coarse. Add sunflower seeds and salt and pulse again until coarse. Add chilled butter and pulse until pieces are pea-sized. Add ice water one tablespoon at a time until the dough holds together.
- Bake crust: Press dough into a 9-inch tart pan (a removable-bottom pan works best), pressing firmly up the sides. Prick the bottom with a fork about 15 times to release steam. Bake on the lower rack until medium-firm, about 30 minutes. Remove and let cool.
- Roast tomatoes: Arrange drained tomato slices on a parchment-lined sheet, brush with 1 tablespoon olive oil, and roast on the upper rack until the tops wrinkle and edges brown, about 40 minutes.
- Mix cheese: In a bowl, blend ricotta and goat cheese until fluffy. Stir in basil, salt, and pepper to taste.
- Assemble and finish: Spoon the cheese into the cooled crust and spread evenly. Arrange roasted tomatoes on top, brush with the remaining 1 tablespoon olive oil, and sprinkle with minced garlic. Bake until the cheese is warm and the crust is golden, about 20 minutes. Let cool slightly before slicing. Garnish with extra pepper or basil if desired.
Notes
- Tomatoes: Use the sweetest, ripest tomatoes you can find; if heirlooms aren’t available, choose similarly sized ripe varieties for even cooking.
- Gluten Free Crust: You can substitute a premade crust if preferred; it doesn’t have to be gluten-free unless you need it to be.
Nutrition
Calories: 413 kcal · Carbohydrates: 22 g · Protein: 16 g · Fat: 31 g · Saturated Fat: 12 g · Fiber: 5 g · Sugar: 5 g · Sodium: 480 mg · Potassium: 580 mg · Vitamin A: 1900 IU · Vitamin C: 21 mg