Heirloom Tomato Tart with Vallery Lomas and Rachel Gurjar

Live From The Feedfeed Brooklyn@foodieinnewyork
Vallery Lomas stopped by the FeedfeedBrooklyn to make her Heirloom Tomato with Rachel Gurjar from our team.


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  • 4 each heirloom tomatoes, cored and cut into 1/4 inch thick rounds
  • 2 tablespoon dijon mustard
  • 1 cup gruyere cheese, grated
  • 1 teaspoon herbes de Provence
  • 1 each par-baked 9-inch tart crust
  • 2 each large eggs
  • 1/ 4 cream
  • 1 teaspoon salt
  • For the Crust
  • 1 1/ 4 cups 1.25 cups of all purpose flour
  • 1 stick butter, very-cold, cut into 1/2 inch cubes 1 teaspoon salt
  • 1 teaspoon sugar
  • 3 tablespoon ice water


  • Step 1

    For pre baked tart crust - Preheat oven to 350 F. Mix flour, sugar, and salt: Put our, sugar, and salt into the bowl of a food processor and pulse a couple times to mix.

  • Step 2

    Add butter, half at a time, pulsing several times after each addition.

  • Step 3

    Pulse for 2 more mins till the largest pieces of butter are about the size of large peas.

  • Step 4

    Add ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.

  • Step 5

    The mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together.

  • Step 6

    Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, at surface. Gather the mixture in a mound.

  • Step 7

    Sprinkle dough with a little flour, wrap in plastic wrap, and refrigerate for one hour.

  • Step 8

    Remove one dough from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier.

  • Step 9

    Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick.

  • Step 10

    Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

  • Step 11

    Freeze the crust it for half an hour, until chilled. This is an important step in pre-baking. Otherwise the crust will slip down the sides.

  • Step 12

    Line pie crust with aluminum foil, Let the foil extend over by a few inches on two sides.

  • Step 13

    Fill the crust to the top with pie weights - dry beans, rice, or sugar. (Sugar works best.) Bake at 350°F for 45-50 minutes.

  • Step 14

    Cool completely before filling.

  • Step 15

    To make tomato tart - pre heat oven to 375 F. Position your oven racks so that one is in the centre

  • Step 16

    Put the tomato slices in a colander, and place it in the sink. Let the tomatoes sit for 15 minutes to drain off any excess liquid.

  • Step 17

    Spread the mustard evenly over the par-baked tart shell. Sprinkle the cheese over the mustard, and sprinkle the herbes de Provence over the cheese.

  • Step 18

    Working from the outside in, lay the drained tomato slices in overlapping concentric circles, making sure the crust is covered entirely.

  • Step 19

    Crack the eggs in a small bowl. Whisk in the cream, salt, and pepper. This is your custard. Pour the custard evenly over the tomatoes until it comes to about 1/4 inch from the top edge of the crust. (If you have a little extra, don't worry about it).

  • Step 20

    Place the tart on the center rack in the oven, and bake for 40 mins hour to 1 hour, until the custard is set. (Set custard won't jiggle when you shake the pan and will be firm when you touch it).

  • Step 21

    The tomatoes in this tart may give off a hot liquid--don't confuse this with uncooked eggs and overcook your tart. The liquid will evaporate as the tart cools.

  • Step 22

    Remove the tart from the oven and set it on a wire rack. Allow the tart to cool slightly.