Heirloom Tomato Tart with Herbs and Eggs

'Les tartes’ are found on tables across France in the summer (see my August in France post). Easy to make and celebrating summer produce, savory or sweet tarts are rustic dishes featuring a summer vegetable or fruit cooked on a pastry shell with a little bit of seasoning.

This flavorful version of a tomato tart is a little heartier with the eggs and mozzarella and is perfect for a summer brunch/lunch or light dinner. I made it again last night for my husband and he said, “Tastes like summer!” You could also sprinkle some Gruyere or Parmesan cheese on top or add a tablespoon or two of pesto to the egg mixture for a little more flavor. The tart is best served soon after it is cooked, otherwise the pie crust will get a little soggy from the tomato juices.

Heirloom Tomato Tart with Herbs and Eggs

Servings: 4

Active time: 20 minutes

Cooking time: 15 + 35 minutes

Store-bought dough for a 9-inch pie crust (or make your own)

1 ½ pounds (650 g or about 4 medium) ripe heirloom tomatoes (or beefsteak tomatoes)

1 cup (about 5 ounces or 150 g) shredded mozzarella

½ a small red onion, sliced into thin rings

¼ cup (10 g) roughly chopped fresh basil

½ tablespoon oregano (fresh or dried)

3 large eggs

¼ cup (60 ml) cream (heavy or light)

¼ teaspoon Cayenne pepper or Piment d’Espelette

1 teaspoon Kosher salt

½ teaspoon freshly ground black pepper

Preheat oven to 350° F (175° C). Slice the tomatoes into 1/2-inch slices, discarding the ends. Let the slices sit with the shredded mozzarella in a colander for 20 minutes to let excess liquid drain.

Press the pie crust dough into a 9-inch tart pan so the edges reach just above the rim of the pan. Pierce the dough all over with a fork. (You can line the dough with pie weights, but I did not have mine when I made this and it was fine – the edges just slid down a little in the pan.) Bake for 15 minutes or until the edges begin to brown. Remove from the oven and set aside to cool.

Increase the oven temperature to 375° F (190° C).

In a medium bowl, whisk together the eggs, cream, Cayenne pepper, salt and black pepper.

Spread the shredded mozzarella evenly over the baked pie crust. Place the sliced red onions over the cheese and then sprinkle with the basil and oregano. Then place the sliced tomatoes in overlapping concentric circles over the cheese and herbs.

Pour the egg mixture evenly over the tomato slices. Bake the tart for 35 minutes or until the filling is set (doesn’t jiggle when shaken).

Remove from the oven and let cool a few minutes before slicing the tart. Serve warm or at room temperature. I serve mine with a green salad and a light vinaigrette.

And bon appétit!

Adapted from a New York Times recipe