This vibrant Heirloom Tomato Tart with Lesley Elizabeth Tandoori Seasoning is an eye-catching and flavorful way to showcase summer produce. Creamy goat cheese and mascarpone form a rich base, while heirloom tomatoes and bold spices make this tart a standout appetizer or vegetarian main course.
Ingredients (Serves 6–8)
- 1 refrigerated pie crust
- 1¾ pounds heirloom tomatoes (firm)
- 5 ounces softened goat cheese
- 5 ounces softened mascarpone
- ¼ cup finely grated Parmesan cheese
- 2 teaspoons Lesley Elizabeth Tandoori Seasoning, or more to taste
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
- 1 tablespoon extra virgin olive oil (EVOO)
Instructions
- Preheat oven to 425⁰F. Fit pie crust into a 9-inch removable-bottom tart pan. Prick the bottom with a fork.
- Line with a 13-inch square of parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, or until golden and set. Cool on a wire rack.
- Meanwhile, line a baking sheet with several layers of paper towels. Slice heirloom tomatoes ¼ inch thick and arrange in a single layer. Lightly salt and let stand 30 minutes, flipping halfway through. Pat dry and remove any large seed clumps.
- In a medium bowl, mix goat cheese, mascarpone, Parmesan, Tandoori Seasoning, salt, and pepper. Spread mixture evenly over the cooled crust.
- Layer tomato slices over the filling, slightly overlapping. Sprinkle with salt and pepper.
- Bake for 20 minutes, covering tart edges with foil if needed. Let cool 15 minutes, then remove from tart pan and cool completely on a wire rack.
- Before serving, drizzle with Lesley Elizabeth Extra Virgin Olive Oil and garnish with fresh basil leaves.
Serving Suggestions
This tart is perfect served warm or at room temperature and makes an elegant addition to brunch, lunch, or a seasonal gathering. The Tandoori Seasoning adds a warm, aromatic spice that elevates the classic tomato tart into something truly unique.