Heirloom Tomato Tart


Cook Time
70 min




  • 1 package frozen puff pastry


  • ½ cup + 2 T Bellucci EVOO
  • 1 medium onion, halved and thinly sliced
  • 1 T thyme leaves
  • 2-3 lbs tomatoes, cored and sliced ¼” thick
  • 1 cup loosely packed, fresh Italian parsley leaves
  • 2 cups, loosely packed, fresh basil leaves
  • 3 cloves garlic, peeled
  • ½ tsp Kosher salt
  • ½ tsp freshly ground black pepper
  • 8 oz grated fontina – * see cook’s note
  • 1 cup grated Parmigiano Reggiano or parmesan cheese

Cooking Instructions:

  • For the filling: In a sauté pan over medium heat, add 2 T of Bellucci EVOO. Add the sliced onions and thyme. Toss to coat the onions, cover and lower the heat and cook until soft, golden and translucent. Set aside to cool.

  • For the pesto: In the bowl of a food processor with a metal blade, add the herbs, garlic, salt and pepper. Pulse a few times to combine. With the motor running, slowly drizzle the Bellucci EVOO through the feed tube and mix until combined

To blind-bake the tart base:

  • Preheat the oven to 400F. Line a large rimmed baking sheet with parchment paper or a silicone mat. Remove the sheet of puff pastry from the freezer 30 minutes before baking.

  • On a lightly floured work surface, roll the dough to approximately 10” x 15”. Transfer the dough onto the baking sheet. Using the tines of a fork, prick the dough all over, this will help to keep it from puffing up too much.

  • Place another baking sheet on top of the dough and bake for 15 minutes.

  • Remove the top baking sheet, again pierce any puffy lightly with a fork and return the dough to the oven and continue baking for another TK 10 minutes. Remove the pan from the oven and place on a cooling rack. Cool the tart base for approx. 20 minutes.

To assemble the tart:

  • Sprinkle the shredded fontina evenly across the tart base. Next, sprinkle ½ cup of the grated Parmigiano Reggiano.

  • Place slices of tomato in overlapping rows, on top of the cheese. Drain the liquid from the herb pesto through a fine mesh strainer. Spread the remaining herb mixture over the tomatoes.

  • Scatter the sautéed onions between the rows of tomatoes.

  • Top with the remaining grated Fontina and Parm Regg.

  • Bake for 30 min or until the pastry is golden brown.

  • Cool slightly. Serve with a crisp green salad

Cook’s note for grating Fontina:

Place the piece of fontina in the freezer for 30 minutes before shredding. This will make it much easier to grate this creamy cheese. Remove the rind with a vegetable peeler, then use the largest (most coarse) holes on a box grater.

© Bellucci EVOO 2018
Organic 100% Italian Evoo
Organic 100% Italian Evoo

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