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This tomato tart recipe comes to us from the chefs at Ashley Mac’s in Birmingham, AL. Enjoy!

A square tomato tart with sliced heirloom tomatoes on puff pastry sits on a white table next to a bowl of whole tomatoes, olive oil, and plates.Pin

Local Tomato Tart

Ashley Mac's
This tomato tart is summer staple in Ashley Mac’s storefront for a reason: it’s light, flavorful, and packed with fresh flavors.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 30 minutes
Total Time 1 hour 35 minutes
Course A main or side dish
Cuisine American/Southern
Servings 6
Calories 407 kcal

Ingredients
  

  • 4 medium assorted heirloom tomatoes sliced 1/4-inch thick
  • 2 1/2 tsp kosher salt divided
  • 1 tbsp olive oil
  • 1 cup thinly sliced yellow onion
  • 3/4 cup fine white bread crumbs You can use white and/or wheat bread. Place in food processor, and process until a fine sandy texture is achieved.
  • 1 1/3 cup shredded mozzarella cheese
  • 1 1/3 cup shredded Parmesan cheese
  • 6 tbsp mayonnaise
  • 1 tbsp minced fresh thyme
  • 1 tbsp chopped fresh parsley
  • 1 tbsp thinly sliced green onion
  • 2 tbsp all-purpose flour
  • 2 tbsp yellow cornmeal
  • 1 (17.3-ounce) package frozen puff pastry (2 sheets) thawed
  • 1 large egg lightly beaten
  • Chopped fresh parsley, extra-virgin olive oil for garnish

Instructions
 

  • Line a rimmed baking sheet with paper towels. Place sliced tomatoes in a single layer on prepared pan, and sprinkle with 1 teaspoon salt. Let stand for 15 minutes. Pat dry with paper towels to remove excess liquid.
  • In a large skillet, heat olive oil over medium heat. Add yellow onion, and cook until softened and starting to caramelize, about 15 minutes. Remove from heat. Add bread crumbs, cheeses, mayonnaise, thyme, parsley, green onion, and remaining 1 1/2 teaspoons salt, and stir until combined.
  • Preheat oven to 400 °F. Line a baking sheet with parchment paper.
  • In a small bowl, stir together flour and cornmeal; generously dust work surface and puff pastry with flour mixture. Roll each sheet of pastry into a 10-inch square. Using the tip of a small, sharp knife, score with a 3/4-inch border on each square, making sure not to cut all the way through. Place 1 square on prepared pan, top with another piece of parchment, and place second square on top. Freeze until firm, about 15 minutes.
  • Line another baking sheet with parchment paper. Place 1 dough square on prepared pan, and brush pastry lightly with egg, making sure to go all the way to edges. Spoon and evenly spread half of filling in center of pastry, staying within scored border, top with half of tomatoes, making sure to stay within border. Brush exposed borders with egg.
  • Bake for 10 minutes; rotate pan, and bake until deep golden brown, 10 to 12 minutes more. Repeat with remaining dough, remaining filling, and remaining tomatoes. Garnish with parsley and extra-virgin olive oil, if desired. Slice and serve immediately.

Nutrition

Calories: 407kcalCarbohydrates: 22gProtein: 16gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 78mgSodium: 1494mgPotassium: 338mgFiber: 3gSugar: 5gVitamin A: 1274IUVitamin C: 16mgCalcium: 355mgIron: 2mg
Keyword heirloom tomatoes, Puff Pastry, tart, Tomato
Tried this recipe?Rate it above to let us know how it was!

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