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Honestly though, have you ever seen such pretty tomatoes?!

Heirloom Tomato Cheddar Tart with Everything Spice | @hbharvest

I know I’ve been talking non-stop about tomatoes for the past two weeks, but oh my gosh, I think this summer’s tomatoes have been the best! Of course the discovery of these beautiful little gems at my local farm stand was probably a major factor… I seriously cannot get enough!


Sooo, you want to know how this pretty little tart was created? Well, it goes a little something like this. I bought way too many tomatoes from that same little farm stand and had not a clue what to do with them. I was hiking the next morning, thinking to myself, there’s no way on Earth I am going to let the best tomatoes ever just sit on my pantry counter and go to waste.

No freaking way.

Plus, I just really, really wanted to take more photos of the tomatoes, I am obsessed.

Heirloom Tomato Cheddar Tart with Everything Spice | @hbharvestHeirloom Tomato Cheddar Tart with Everything Spice | @hbharvest

SIDE NOTE: I was filming with my brother all weekend long and we shot a few tomato recipes. One of the recipes called for heirloom tomatoes and I basically made him film a good ten minutes of beauty shots of the tomatoes. Legit, he thought I was INSANE. The conversation went like this…

Malachi: “Tieghan, like what the hell do we need all these tomato shots for? Pretty sure we just wasted ten minutes filming tomatoes sitting on a counter. Like, are you insane?”.

Tieghan: “The tomatoes are the star of the show, they’re gonna make the video”.

Kai still disagrees…whatever.

Heirloom Tomato Cheddar Tart with Everything Spice | @hbharvestHeirloom Tomato Cheddar Tart with Everything Spice | @hbharvest

Anyway, I decided on my hike that I needed to come up with a simple, but creative way to use the tomatoes. A recipe that would really highlight their incredible colors and flavors.

I love the combo of cheddar + tomato, so that was a must. But I needed something a bit more. I decided to add a little basil and um… the everything bagel spice. I have to say, this spice kind of makes the tart. It’s so simple, but really packs on the flavor. The sesame seeds pair really nicely with the raw tomatoes and the gooey melted cheddar cheese.

For real, this heirloom tomato cheddar tart with everything spice is perfection… like beyond belief, SO delicious!

And it’s SOOO easy.

All you need is puff pastry, basil pesto, cheddar cheese, tomatoes, olive oil and then that magical everything bagel spice (made with sesame seeds, dried onion, dried garlic, poppy seeds, salt and pepper). It really just doesn’t get any simpler.

Heirloom Tomato Cheddar Tart with Everything Spice | @hbharvestHeirloom Tomato Cheddar Tart with Everything Spice | @hbharvest

Also, while I left my tomatoes raw and allowed the warm tart to slightly heat them up, you should know that this tart is great with the tomatoes baked on top in the oven as well. I guess I do prefer them raw, since the tomatoes are just so good right now, but if you find yourself with some imperfect tomatoes, just bake them right on top of the tart. It’s a little more like pizza then, but I don’t think anyone will be complaining.

Serious question though: are you guys totally over the tomato recipes? I’m crossing both fingers that your answer is NO. I am still going full force with these late summer tomatoes and I really hope you guys are with me.

Double also?! Can we please agree that tonight’s dinner NEEDS to be this tart? I mean, for one you can have it ready for eating in just about thirty minutes, and two…  it really is the best freaking thing ever!

Puff pasty + basil pesto + cheddar cheese + heirloom tomatoes + everything spice?!


Heirloom Tomato Cheddar Tart with Everything Spice | @hbharvestHeirloom Tomato Cheddar Tart with Everything Spice | @hbharvest

Heirloom Tomato Cheddar Tart with Everything Spice.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 Servings
Calories Per Serving: 386 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1 sheet frozen puff pasty thawed
  • 1/3 cup basil pesto [homemade |] or store-bought
  • 1 1/2 cups shredded sharp cheddar cheese
  • 4-6 heirloom tomatoes
  • olive oil for drizzling

Everything Bagel Spice

  • 2 tablespoons toasted white sesame seeds
  • 1 tablespoon toasted black sesame seeds or another tablespoon white sesame
  • 2 tablespoons poppy seeds
  • 2 teaspoons dried onion
  • 2 teaspoons dried garlic
  • 2 teaspoons kosher salt


  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Lay the thawed puff pastry on the prepared baking sheet and prick the pastry with the tines of a fork. Spread the pesto over the dough, leaving a 1/4-inch boarder and top with cheddar cheese. Bake for 25-30 minutes or until the pastry is golden and the cheese has melted.
  • 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 basil. Slice and EAT! 🙂

Everything Bagel Spice

  • Combine everything in a small bowl or glass jar. Keep stored in a cool, dry place.

Heirloom Tomato Cheddar Tart with Everything Spice | @hbharvest


PS. Don’t forget to vote for your favorite bloggers in the Bloglovin 2016 awards…Half Baked Harvest is nominated for best food blog, yeah!!

PSS. I’ve also been nominated for the SAVEUR Magazine 2016 Blog Awards for Most Inspired Weeknight Dinners! I would be so grateful if you would go and vote for your favorite blogger. You can vote everyday from now until August 31st! ?

Heirloom Tomato Cheddar Tart with Everything Spice | @hbharvest

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  1. 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 🙂

    1. 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

    1. Hey Kathleen,
      Awesome! So great to hear that this recipe was enjoyed and thanks for making it! Have the best week! xTieghan

    1. Hey Macy,
      Happy Thursday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan

  2. 3 stars
    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.

    1. 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

  3. 5 stars
    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!

  4. 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)

    1. 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

  5. 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 Is it alright if I share this link to your recipe?

    1. 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!

  6. 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!

  7. 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.

  8. This almost looks too good to eat! I can’t decide which I love more: your recipes, or your gorgeous photos!

    xx Allison @

  9. 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!

  10. Hey Tieghan!
    I was just wondering if you stopped posting on the half baked harvest app? I love the app because it is so easy and convenient. I like to bookmark recipes I want to make. Just curious since it hasn’t been posted on since Friday last week.

    1. Hey Kristen!! No, I have not intentionally stopped posting on the app. I am not sure what is going on, but I will look into it right away, thanks for letting me know!! If the problem continues can you let me know?

      Thank you and so sorry for the trouble!

      1. Hey Tieghan!
        Thanks for responding. It seems to be working again now because the posts are up.
        Thanks again, and I’ll let you know if I experience anymore trouble.

  11. Heck Yes I’m totally with you on more tomatoes! I had a picture in my mind about your conversation, it’s just like my hubby would not understand why and then I would say, whatever, just do it lol And I totally get you, these pretty babies need to be the star! I can so make this simple yet beautiful dish. ?

  12. To be honest with you, I want MORE tomatoes! I don’t feel like there are enough tomato recipes this year. Basically, I want to turn into a bright purpley tomato before summer ends. And yes, tomatoes + cheddar tart = my breakfast/lunch/dinner, kthxbye

  13. Heirloom Tomatoes! Wow. I Need to buy some as well. Looks so amazing good. I will grow my own tomatoes next year and can’t wait. In the meantime I Need to buy them in the store. Such a great Weekend recipe. Thank you.

  14. Love how you kept the tomatoes raw, especially since you’re using heirlooms, they are jewels on their own. Bring on as many tomato recipes as you want. I’m all in for as many as I can eat while the season lasts!

  15. Yea so I’m all over this tart with unbaked tomatoes, I haven’t had a real good tomato yet this summer and that’s real sad, and I’m from New Jersey. I better remedy that real fast.

    1. So happy you like the tart!! Thats seriously sad to hear!! You need to get out and find some good ones!! Maybe make this when you do ?

  16. Haha, I’m still laughing at the tomato filming argument ’cause that’s like the story of my life. I know exactly what you mean about loving to photograph colorful and natural foods, they’re the best. Also the best…this TART! I am so loving each piece of it, especially the everything spice on top, YUM!

    1. It was seriously funny! We did spend A lot of time with them though (:
      Thanks Tori, so happy you like the tart!