Summer's Easiest, Tastiest Umami Bomb (Heirloom Tomato Tart with Onion Jam)

For us, summer means heirloom tomatoes. And with great tomatoes comes great responsibility.

It is a responsibility we do not take lightly. When you buy a new batch of fresh heirloom tomatoes every week, you begin to find new ways of enjoying one of summer’s most desirable ingredients.

Everyone has their own go-to recipes for using heirloom tomatoes, but our savory tart, is a bona fide crowd pleaser (assuming you are generous enough to share it with your friends).

why you’ll love it

Heirloom tomato tarts are great until they are not. No one likes a sad, soggy tart. By salting the tomatoes and letting the tart cool before serving, you’ll never have to worry about taking watching your tart slip through your fingers ever again.

Crispy crust, fresh basil, beautiful tomatoes. This could be you!

While the foundation of the tomato tart comes from using quality ingredients (farmers market tomatoes anyone?), the onion jam packs an umami punch to elevate the refreshing bite from the tomato.

Everything is supported by the creme fraiche mustard spread which adds a tangy, creamy barrier to protect the pastry from the residual liquids. It also perfectly complements the acidity from the tomatoes (in case you were wondering).

In review - We are building layers of flavor: Refreshing, umami, creamy, crispy. And to answer your next question, we do not deliver.

Say it with us, “No more soggy tarts!”

Heirloom Tomato Tart with Onion Jam

Prep time: 30 minutes
Cook time: 45 minutes
Total time: 75 minutes
Servings: 6 servings | About 1 pastry

Ingredients:

Heirloom Tart:
2-3 medium heirloom tomatoes
1 8 oz sheet frozen puff pastry
¼ cup crème fraiche
1 tablespoon grainy mustard
3 tablespoons Dijon mustard
2 teaspoons fresh thyme
1 teaspoon balsamic vinegar
6 oz goat cheese, crumbled
½ cup grated parmesan

Onion Jam:
1 medium yellow onion, small dice
1 tablespoon white sugar
1 tablespoon unsalted butter
2 cloves minced garlic

Garnish:
Basil leaves & thyme

Instructions:

If using frozen, defrost according to package instructions. Otherwise, keep puff pastry in refrigerator until ready to use.

Onion Jam: Heat up 1 tablespoon of canola oil in a small pot over medium heat. Add the yellow onion and garlic and cover. Remove lid and stir regularly (cover again after stirring) until onion is translucent with a jammy texture (about 25 - 30 minutes). Once jammy texture is achieved, remove pot from heat and stir in sugar and butter until fully incorporated. Let jam cool. While the jam is cooking, begin prepping the tart in the order listed below.

Tomatoes: Slice tomatoes ¼ inch thick. Place tomato on its side and cut off the "butt," moving towards the stem of the tomato. Place slices on paper towels and salt. Leave tomato slices on paper towel for at least 10-15 minutes until ready to assemble tart.

Mustard Cream: Mix crème fraiche, grainy mustard, dijon mustard, fresh thyme, and balsamic vinegar in a bowl until combined. Salt to taste. Leave aside until ready to assembly tart.

Puff Pastry: Roll out puff pastry on a lightly flour-ed countertop until it’s the size of a baking tray, 11” x 17.” Add more flour to rolling pin and counter as needed. Place in fridge to keep cold until ready to assemble.

Assembly: Place a baking tray on a counter and line with a silpat or aluminum foil. Place puff pastry on baking tray so that it covers the entire tray. Spread the mustard cream evenly, leaving a 1-inch border along the edges of the puff pastry. Sprinkle grated parmesan cheese across the tart. Evenly distribute the onion jam on top of the mustard cream layer. Layer sliced tomatoes on top of the onion jam, slightly overlapping each other but do not stack them directly on top of each other

Chef Notes: It is very important that you do not layer tomatoes over top of each other. We have found that this results in the tart being too liquidy and not crispy. We made the mistake so you don't have to.

Sprinkle crumbled goat cheese evenly across the surface. Fold over the edges of the pastry to create a border around the four edges. Salt and pepper (Extra pepper for us!) to taste.

Bake at 425 °F until edges are golden brown, about 35 minutes. Remove from oven and allow to cool to room temperature for about half an hour.

Chef Notes: This is key! If it doesn’t cool it will all fall apart when you cut into it. Again, we made mistakes so you don't have to!

Serve: Cut into squares, garnish with fresh thyme/basil/flaky salt, and enjoy!

Tags: Tomato Tart Onion Jam Vegetarian Guilt Free Goat Cheese