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Heirloom Tomato Tart with Cheddar Crust

Heirloom tomato tart with cheddar crust is a flaky, cheesy baked tart where tender tomato slices are layered for a neat, colorful presentation. A buttery press-in-style dough bakes golden while mozzarella and garlic create a savory base that keeps the tomatoes tasting fresh and vibrant.
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Prep Time 25 minutes
Cook Time 40 minutes
Chill 30 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Appetizer, Dinner, Lunch
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Cheddar crust
  • 1.25 cup all-purpose flour
  • 0.5 cup shredded sharp cheddar cheese
  • 0.5 cup cold unsalted butter, cubed
  • 0.25 tsp salt
  • 3.5 tbsp ice water
Tomato filling
  • 2 lb mixed heirloom tomatoes, sliced
  • 0.75 tsp kosher salt divided
  • 1 cup shredded mozzarella
  • 2 clove garlic, minced
  • 2 tbsp fresh basil, chopped
  • 1 tbsp olive oil

Equipment

  • 1 food processor
  • 1 sheet pan

Method
 

Make the cheddar crust dough
  1. Pulse the all-purpose flour, shredded sharp cheddar cheese, cold unsalted butter, and salt in a food processor until coarse crumbs form. Add ice water 1 tablespoon at a time until the dough comes together, then keep the mixture crumbly and cohesive.
  2. Chill the dough for 30 minutes in the refrigerator. This rest helps the butter firm up so the crust bakes flaky.
Prep and pre-bake the crust
  1. Preheat the oven to 400°F. Place a rack in the center so the tart bakes evenly.
  2. Roll the chilled dough into a 9-inch tart pan and prick the bottom with a fork. Docking prevents large bubbles from forming.
Drain and season the tomatoes
  1. Lay the mixed heirloom tomatoes on paper towels, sprinkle with 0.5 tsp kosher salt, and let sit for 15 minutes. The salt draws out excess moisture for a less soggy tart.
  2. Pat the tomato slices dry. Removing surface moisture helps the crust stay crisp.
Assemble
  1. Sprinkle the shredded mozzarella and minced garlic over the bottom of the tart crust. Spread them evenly so every bite has a savory base.
  2. Arrange the tomato slices in overlapping layers over the cheese, drizzle with olive oil, and sprinkle with the remaining kosher salt. Pack the layers slightly for a colorful, uniform top.
Bake and finish
  1. Bake at 400°F for 35–40 minutes, until the crust is golden and the tomatoes are tender. Look for a deep golden edge and softened tomato centers.
  2. Top with fresh basil and let cool for 10 minutes before slicing. Cooling sets the filling so slices hold their shape.

Notes

For a crisper bottom, pat the tomatoes very dry after the 15-minute salted rest. Refrigerate leftovers in an airtight container for up to 3 days; reheat slices at 350°F until warmed through (not fully crisp again). This tart does not freeze well due to tomato texture. If you need a gluten-free option, use a 1:1 gluten-free baking flour blend for the crust and chill as directed for better structure.