Showcase the vibrant flavors of peak-season tomatoes with this Heirloom Tomato Tart with Homemade Tomato Jam. A buttery, flaky pastry is layered with sweet and savory tomato jam, creamy cheese, and colorful heirloom tomato slices before being baked until golden and bubbling. It’s an elegant yet approachable recipe that’s perfect for brunch, lunch, or a light dinner alongside a fresh green salad.
Every summer, when our local market is overflowing with beautiful heirloom tomatoes, this tart becomes one of the first recipes I make. My husband loves the sweet and savory tomato jam paired with the flaky crust, and the kids always pick out their favorite colorful tomato slices before the tart even reaches the table. It’s become our favorite way to celebrate tomato season, and it’s always the first dish to disappear whenever we have family or friends over for brunch.
Why This Heirloom Tomato Tart with Homemade Tomato Jam
This savory tart is a beautiful balance of fresh, sweet, and tangy flavors. The homemade tomato jam adds a rich, concentrated sweetness that perfectly complements the juicy heirloom tomatoes, while creamy cheese creates a smooth, savory layer beneath the vibrant toppings. The buttery pastry provides a crisp, flaky base that holds everything together.
Despite its elegant appearance, this recipe is surprisingly simple to prepare. It’s perfect for entertaining, weekend brunches, picnics, or a light vegetarian meal, and it makes the most of fresh summer produce.
Ingredients (Serves 6–8)
For the Tomato Jam
- 1 lb ripe Roma tomatoes, finely diced (about 450 g)
- ¼ cup finely chopped yellow onion (about 40 g / 0.09 lb)
- 2 garlic cloves, minced (10 g / 0.02 lb)
- 2 tablespoons brown sugar (25 g / 0.06 lb)
- 2 tablespoons apple cider vinegar (30 ml)
- 1 tablespoon olive oil (15 ml)
- ½ teaspoon smoked paprika (1 g / 0.002 lb)
- ½ teaspoon salt (3 g / 0.007 lb)
- ¼ teaspoon black pepper (1 g / 0.002 lb)
For the Tart
- 1 sheet frozen puff pastry, thawed (about 250 g / 0.55 lb)
- 8 oz ricotta cheese (225 g / 0.50 lb)
- 4 oz goat cheese, softened (115 g / 0.25 lb)
- 2 tablespoons grated Parmesan cheese (15 g / 0.03 lb)
- 1 teaspoon fresh thyme leaves (2 g / 0.004 lb)
- 1½ lb assorted heirloom tomatoes, sliced (about 680 g / 1.50 lb)
- 1 tablespoon olive oil (15 ml)
- Salt and freshly ground black pepper, to taste
- 1 egg, beaten, for brushing the pastry (about 50 g / 0.11 lb)
For Garnish
- Fresh basil leaves
- Extra thyme leaves
- Balsamic glaze, optional
Directions
- Heat the olive oil in a saucepan over medium heat. Add the onion and cook until softened, about 4 minutes. Stir in the garlic and cook for another 30 seconds.
- Add the diced tomatoes, brown sugar, apple cider vinegar, smoked paprika, salt, and black pepper. Simmer gently for 25–30 minutes, stirring occasionally, until the mixture thickens into a jam-like consistency. Let it cool completely.
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
- Roll out the puff pastry slightly and place it on the prepared tray. Score a 1-inch border around the edges without cutting all the way through. Prick the center with a fork.
- Mix the ricotta, goat cheese, Parmesan, and thyme in a bowl until smooth.
- Spread a generous layer of the cooled tomato jam over the center of the pastry, leaving the border uncovered. Spoon the cheese mixture over the jam and spread it evenly.
- Arrange the heirloom tomato slices in overlapping layers on top of the cheese. Brush the pastry border with the beaten egg and lightly drizzle the tomatoes with olive oil. Season with salt and pepper.
- Bake for 30–35 minutes, or until the pastry is puffed and golden and the tomatoes are tender.
- Allow the tart to cool for about 10 minutes before garnishing with fresh basil, thyme, and a drizzle of balsamic glaze, if desired.
- Slice and serve warm or at room temperature.
Notes
- Pat the tomato slices dry with paper towels before assembling the tart to reduce excess moisture and keep the pastry crisp.
- Puff pastry should be cold when it goes into the oven for the flakiest texture.
- Ricotta can be replaced with whipped cream cheese or mascarpone for a richer filling.
- Add caramelized onions, roasted garlic, or a sprinkle of shredded mozzarella for extra depth of flavor.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven to restore the crisp pastry.
- The tomato jam can be prepared up to 5 days in advance, making assembly quick and easy.
- Nutritional Note: This tart is a wonderful source of fresh vegetables, calcium, and healthy fats, making it a satisfying vegetarian centerpiece for brunch, lunch, or dinner.