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This Heirloom Tomato Cheddar Tart with Everything Spice is the best way to enjoy summer tomatoes and garden fresh herbs. Flaky puff pastry dough topped with homemade basil pesto, melty cheddar cheese, and fresh tomatoes with a light sprinkling of everything spice. So simple and easy, a true summertime delight. Finish with fresh basil, then simply slice, eat, and enjoy!
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If there was ever a tomato tart to make, it’s this. Sometimes, or actually a lot of the time, the simplest recipes are the ones I find to be the most delicious. More times than not, simple recipes highlight a few good ingredients that make the dish really good.
With this heirloom tomato tart, it’s all about fresh basil, summer tomatoes, and good sharp cheddar cheese. Basic ingredients, but when served together, completely delicious.
I’ve been making this recipe on repeat since I originally posted it back in 2016. At this point, it’s a tried and true summer staple. I don’t even need to look at the recipe to make it. It’s that simple and easy.
I make this whenever I’m short on time and/or have bought one too many tomatoes. Or even when the garden has an abundance of basil, as it does now.
I’ve always loved the combo of tomato and cheddar. It’s my childhood comfort food. It takes me back to the days of enjoying a melty tomato cheddar grilled cheese.
Here are the details
Start with the pastry. I use store-bought puff pastry to keep things fast. Roll the pastry, then top with basil pesto and sharp cheddar cheese.
I use the homemade basil pesto from the HBH Every Day cookbook. But you can, of course, use store-bought or your own homemade pesto. It all works as long as there’s plenty of fresh basil involved.
And now, into the oven the pastry goes.
For the tomatoes, the key is to find really good, really juicy heirloom tomatoes. Which is why summertime really is the very best time to make this. I like to use an array of colors: deep reds, orange, and even green.
As soon as the tart comes out of the oven, layer with the fresh sliced tomatoes and high-quality olive oil. Then, if you enjoy the flavor, add a sprinkle of everything spice and sea salt.
And that’s it, simply slice and serve, soft and melty in the center, so delicious. Oh, and be sure to garnish with fresh basil leaves too!
Since the tomatoes are so fresh right now I love leaving them raw and allowing the heat from the tart to warm the tomatoes just slightly. If you have less flavorful tomatoes, the tart will be equally delicious if you bake the tomatoes onto the tart. This will give the tomatoes a touch more flavor.
It’s a little more like pizza then, but I don’t think anyone will be complaining.
Either way, the crust is flaky, and the cheese is crisp around the edges, yet soft and melty in the center. And the tomatoes with a touch of everything seasoning on top are so delicious.
Kind of fancy, but then not so fancy – the perfect mix of both! Enjoy!
Looking for other simple tomato recipes for summer? Here are a few ideas:
Spinach and Artichoke Pizza with Cheesy Bread Crust
Spinach and Artichoke Pita Grilled Cheese
One Pot Baked Spinach and Artichoke Mac and Cheese
Lastly, if you make this Heirloom Tomato Cheddar Tart with Everything Spice, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Heirloom Tomato Cheddar Tart with Everything Spice.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1/3 cup basil pesto
- 1 1/2 cups shredded sharp cheddar cheese
- 4-6 heirloom tomatoes
- extra virgin olive oil, for drizzling
Everything Bagel Spice
- 2 tablespoons toasted white sesame seeds
- 1 tablespoon toasted black sesame seeds
- 2 tablespoons poppy seeds
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
Instructions
- 1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.2. Lay the pastry on the prepared baking sheet and prick the pastry with a fork. Spread the pesto over the dough, leaving a 1/4-inch border, then top with cheddar. Bake for 25-30 minutes or until the pastry is golden and the cheese has melted.3. Remove from the oven and top the tart with tomatoes. Drizzle the tomatoes lightly with olive oil and sprinkle generously with everything bagel spice. Top with fresh basil. Slice and EAT! 🙂
Everything Bagel Spice
- 1. Combine everything in a small bowl or glass jar. Keep stored in a cool, dry place.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I just made his and it was FANTASTIC!
Hey Kathleen,
Awesome! So great to hear that this recipe was enjoyed and thanks for making it! Have the best week! xTieghan
10/10 would recommend!!! Delicious!!!
Hey Macy,
Happy Thursday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan
Kinda confused. Baked just like it said for 20 min and the whole top was burned. Had to take the top off and am trying again.
Hey Brooke,
So sorry about this. I am wondering where in your oven this was placed? I would use a different rack next time and be sure to keep an eye on it, if it looks golden on top then take it out of the oven:) Please let me know if you have any other questions! xTieghan
Oh my gosh this recipe is AMAZING. It’s so easy to make and it’s delicious. I tried this recipe with seasoned ricotta that I squeezed the water out so it wouldn’t incorporate more moisture into the tart. I will try cheddar next time, but used ricotta because I had it already and it turned out SO well. If you’re looking to tweak the recipe I’d definitely suggest ricotta!
Thank you so much Sloane! I am so glad you loved this! xTieghan
This is so tasty – even my 9 month old eats it up – yummy! We have to bake the puff pastry for only 15 minutes or else it will burn (found out the hard way the first time)
Thank you so much Sarra! So glad you loved this recipe! xTieghan
Do you thaw the pastry first? Gotta try this!
HI! Yes, you should thaw the pastry first. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Never. Too. Many. Tomatoes!
Thank you Jennifer!
I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
Hi Barbara! I am so glad you enjoy my recipes and hope you continue to in the future! It is perfectly okay to use the photos from my recipes, with credit to Half Baked Harvest, but please do not copy the recipe.
Let me know if you have any other questions and thank you for reaching out!
Combined with many varieties, it looks great, I love recipes with tomatoes.
Thanks so much!
My two years old daughter just saw this picture and shout “mamane” (that’s her word for tomato, her fave food ever), and didnt stop asking for some…
Now she’s eating her mamane and I wonder how can get such beautiful and colorful tomatoes here, in Brazil.
Just in love with tour blog!
They are in season during the summer here in America! I am so happy you love my blog, thanks so much Tathyana!?
This is such a stunning tart, Tieghan! I love heirloom tomatoes and can’t wait to try this!
Thanks Laura!! Its one of my favorites, so I hope you love it!!
We have a recipe that’s really similar to this that’s a family heirloom, and it’s cool to see that other people make it something like it, too! This one looks absolutely delicious.
Thats awesome!! I’ll have to check it out!
Thanks so much!!
So colorful! Looks delicious!!
Thanks Mick!!
This almost looks too good to eat! I can’t decide which I love more: your recipes, or your gorgeous photos!
xx Allison @ alwayseatdessert.com
Thank you so much Allison!!
beautiful!
ok, so how many acres of tomatoes do you have! And how many of those are heirloom? I am totally jealous and inspired to get to the farmer’s market!!
keep up the great posts!
haha! Zero acres of tomatoes..i wish! 🙂
Thanks Karen and have a great weekend!