Heirloom Tomato and Cheese Tart
Heirloom Tomato and Cheese Tart: A flaky crust filled with Gruyere, Emmental, and Parmigiano-Reggiano, topped with colorful tomatoes sautéed with shallots—simple yet delicious, perfect for sharing.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingwithjulie.com.
Cooking tools:
- Stand mixer
- Tart pan
- Saute pan
- Kitchen scale
- Rolling pin
- Grater
- Oven
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 1 recipe flaky tart dough (see recipe)
- 4-5 medium firm tomatoes, sliced 1/3” thin with skin on
- 3 ounces Gruyere cheese, grated
- 3 ounces Emmental cheese, grated
- 1 ounce Parmigiano-Reggiano, grated
- 2 tablespoons shallots chopped
- 1 tablespoon of unsalted butter
- Salt
- freshly ground black pepper
- 2 tablespoons chopped herbs (basil, tarragon, and parsley)
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