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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.
Between this and
https://www.halfbakedharvest.com/corn-and-tomato-tarte-tatin/
it is so simple to make good use of whatever bonus summer veg is on hand!
Hey Andrea,
Happy Monday!! I really appreciate you trying this recipe out, I am so glad it was enjoyed! Have a great week:)
My guest raves about the tart! I paired it with cheese ravioli served with meat sauce. Perfect balance! Looking forward to making again soon! Thank you for another wonderful recipe!
Cheers!
Hey Carrie,
Happy Monday!! I really appreciate you trying this recipe out, I am so glad it was enjoyed! Have a great week:)
Made it tonight but reversed the tomatoes and cheese. Put the tomatoes on then the cheese and baked it rather than having cold tomatoes. Delicious!!
Hey Marica,
Fantastic! I love to hear that this recipe was a winner, thanks for making it! Hope you’re having a great Sunday!! xxT
Can confirm (for anyone questioning her instructions) that you only have to fold the edges of the pastry to get the border effect. It’s such a simple & delicious way to enjoy all the bountiful tomatoes from summer. Always serving up winning recipes!
Thanks so much Melissa:)
Loved!!!w the everything seasoning!
Hey Laura,
Happy Sunday! I am so glad to hear this recipe was enjoyed, thanks a bunch for making it:) ?
I am making this excellent looking summer recipe tonight for the first time and feel as though pre-baking the pesto cheddar crust would make my prep for an extended family dinner easier, BUT it HAS to be much better fresh out of the oven. Do you have an opinion or advice to share?
Hey Diane,
I do think it is best from the oven, but you could make a couple hours in advance, it should be okay:) I hope you love the recipe! xx
If I pre bake the bottom and put the tomatoes on the next day- would I store the crust in the fridge?
Hey Erin,
Nope, I would keep in an airtight container at room temp:) I hope you love the recipe, please let me know if you have any other questions! xx
Came together quickly and tasted amazing!!
Hey Amy,
Wonderful!! Thanks a bunch for trying this recipe out, I am so glad it was enjoyed! xTieghan
Delicious! How do I keep the tomatoes from sliding off?
Hey Susan,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your review, I love to hear that it was tasty! Sounds like they just need to be placed on the tart at less of an angle and more flat:) ?
This is absolutely delicious!
I pre roasted the tomatoes as I wasn’t certain how flavourful they’d be. Then layered them on the tart for the final few minutes of cook time.
Hey Priscilla,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your review, I love to hear that it was tasty!?
This looks amazing! You could really wow guests with it!!! I’m confused about the edge of the tart. How did you get it to rise up?
I LOVE all the outdoor photos you post to stories! Colorado is so beautiful!!! Thanks for sharing!
Hey Amy!
Thanks so much!! I folded the edges of the tart, let me know if you have any other questions!! xx xTieghan
This is so beautiful and so delicious. Not at all heavy. Perfect way to use up the heirloom tomatoes!
Hey Mary,
Wonderful! I am so excited to hear that this recipe was a hit, thanks for trying it out! xx
Why would you lie and say you folded it when you posted the video of you using a second sheet of puff pastry that you cut in a rectangle? We can’t fold it and make it look like this, just tell us we need the second sheet
Hi Jess,
I did not use a second sheet, I rolled the puff pastry just a bit and was able to fold the edges in. It’s not necessary and just extra steps:) Have a fabulous Friday!
Hi, did you fold or roll the edges of the puff pastry to get the raised edge that we see in the pic? Thanks!
Hi Dani,
I folded the edges:) Let me know if you have any other questions! xx
I’m a weirdo and don’t like raw tomatoes unless they’re chopped small and drenched in balsamic, lol. Do you think I could add them at the baking stage or would that maybe get too watery?
Hey Lisa,
I think that would be fine for you to do, I would slice them and sprinkle with salt to draw out an extra water before baking them! I hope you love the recipe! xx
I am going to ask probably a stupid question… but is the dried onion powder or minced? I assume powder, but wanted to clarify before making this 🙂
Hey Sarah,
You will want to use onion powder. I hope you love this recipe, please let me know if you give it a try! xTieghan
What size is your baking sheet???
Hey Flora,
I just used a standard half sheet baking pan. I hope you love the recipe, please let me know if you give it a try! xx
Are you draining the tomatoes after slicing, heirlooms are pretty juicy?
Hi Jane,
For this recipe I did not, if you are worried about that you can always sprinkle with salt and let that draw out an excess moisture:) I hope you love the recipe! xx