Recipe: Heirloom Tomato Tart

Post By Olivia Blodgett, Registered Dietitian

If you are like me and your tomatoes are finally just now getting ripe, you need to act fast and figure out how to eat them at every meal! This yummy tomato tart is dinner in my house tonight. I hope you will enjoy it too!

Heirloom Tomato Tart

Makes 1 9-inch tart



1 medium red onion, sliced
1 tablespoon plus 1 teaspoon extra virgin olive oil (divided)
1/2 teaspoon balsamic vinegar

1 1/3 cup cashew ricotta (see recipe below)
1 teaspoon sea salt
1 teaspoon garlic powder

3/4 pound to 1 pound heirloom tomatoes, thinly sliced
1/2 teaspoon zaatar (can replace with dried basil or oregano)

fresh basil leaves and flaky sea salt to garnish


2 cups any kind flour (I used a combination of rye, whole wheat and cornmeal. You could use almond flour if you want it to be GF)
1/2 teaspoon sea salt
2/3 cup cold butter cut into small pieces
1/2 to 3/4 cup ice water



Heat 1 tablespoon of the olive oil in a medium-sized skillet set over medium heat. Add the onion and stir to coat. Reduce the heat to low and continue cooking, stirring every 5 minutes, until the onions have softened and are golden brown, about 35 to 45 minutes. Remove from the heat, stir in the balsamic, and set aside to cool.

In a medium-sized bowl, combine the cashew ricotta, salt, garlic powder and caramelized onions. Stir to combine and set aside.


Preheat the oven to 400°F.

Measure the flour and salt into a large bowl and stir to combine. Add the butter and toss to coat in flour. Working quickly, massage the butter into the flour with your fingers until the dough resembles coarse sand. Gradually add the ice water until the dough comes together. Shape the dough into a disc, cover, and chill in the freezer for 15 minutes. Once chilled, transfer the dough to a lightly floured work surface. Roll out the dough and transfer to a 9-inch by 1-inch tart pan. Trim the edges, discarding any excess dough.


Spread the ricotta mixture into the pan. Arrange the tomato slices in a single layer over the filling. Brush the  top of the tart with the remaining 1 teaspoon olive oil and sprinkle with the zaatar. Place the tart pan on a rimmed baking sheet and bake until the crust is completely cooked, and the tomato slices on top have wrinkled slightly, about 45 to 50 minutes.

Remove from the oven and allow to cool for 30 minutes before garnishing, slicing, and serving.

Cashew Ricotta


1 1/2 cups raw cashews, soaked overnight, rinsed and drained

1/2 cup water, plus more if needed


Add the soaked cashews to the container of a high-speed blender with the water and blend on high for 5 minutes, adding more water if necessary to keep things moving.

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