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Heirloom Tomato Tart with Cheddar Crust

Heirloom Tomato Tart with Cheddar Crust is a flaky homemade tart filled with juicy tomato slices and a sharp cheddar-mayo mixture. The crust is pre-baked for 10 minutes, then baked again until golden and bubbly for a firm, sliceable finish.
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Prep Time 25 minutes
Cook Time 45 minutes
chill 30 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Brunch, Dinner, Lunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cheddar crust dough
  • 1.25 cup all-purpose flour
  • 0.5 tsp salt
  • 0.5 cup unsalted butter cold, cubed
  • 1 cup sharp cheddar cheese shredded
  • 3.5 tbsp ice water add as needed, use 3–4 tbsp
Tomato filling
  • 3 heirloom tomatoes large, sliced
  • 1 cup sharp cheddar cheese shredded
  • 0.5 cup mayonnaise
  • 2 tbsp fresh basil chopped
  • 1 tbsp fresh chives chopped
  • 1 garlic clove, minced
  • 0.25 tsp black pepper
  • 0.5 tsp salt
  • 2 tbsp fresh basil for garnish

Equipment

  • 1 food processor
  • 1 sheet pan

Method
 

Make the cheddar crust
  1. Combine all-purpose flour and salt in a food processor, then pulse briefly to distribute evenly.
  2. Add cold cubed unsalted butter and pulse until the mixture looks crumbly and unevenly sized.
  3. Add sharp cheddar cheese and pulse just until the cheese is evenly mixed throughout the crumbs.
  4. Drizzle in ice water, pulsing until the dough comes together when pressed.
  5. Form the dough into a disk, wrap, and chill for 30 minutes to firm it up.
Assemble and bake
  1. Preheat oven to 375°F (190°C).
  2. Roll the chilled dough into a 12-inch circle and fit it into a tart pan, trimming any excess.
  3. Prick the crust all over with a fork, then bake for 10 minutes to set the base.
  4. Pat the sliced heirloom tomatoes dry with paper towels to prevent a soggy tart.
  5. Mix mayonnaise, sharp cheddar cheese, chopped basil, chives, minced garlic, black pepper, and salt until smooth and evenly combined.
  6. Spread the cheese mixture over the partially baked crust in an even layer.
  7. Arrange the tomato slices on top in overlapping layers, keeping them snug but not packed.
  8. Bake for 30–35 minutes, until the tart is golden and the filling is bubbly at the edges.
  9. Cool for 10 minutes before slicing so the filling sets.
  10. Garnish with fresh basil and serve.

Notes

For the cleanest slices, chill the tart pan after baking for 10–15 minutes, then slice with a sharp knife. Refrigerate leftovers in an airtight container up to 3 days; reheat at 325°F (163°C) until warmed through. Freezing is not recommended because tomatoes release moisture and soften the crust. For a lighter option, substitute half the mayonnaise with plain Greek yogurt for a similar tang.