Looking for one more recipe to celebrate heirloom tomatoes before the end of their season? This recipe from NYT Cooking is perfect. I don’t know quite how to explain this tart- it has hints of a breakfast quiche with egg and roasted potatoes, but the pesto, tomatoes, and cheese bring it to a new place and expand this dish way beyond breakfast.
For all of the different layers and flavors going on, the process is surprisingly simple and final product harmonious. I made a few tweaks here and there- adding more eggs, less cream, etc… the biggest change was using potatoes as the base. Here’s why:
- Nutrition (could easily do red, blue, or Japanese sweet potatoes too)
- Easier and less fussy (Yes, you could use store bought pie crust, but if I’m doing a pie crust, I like to make my own)
- Who doesn’t love crispy potatoes.
See a step by step with a bit of explanation in my instagram stories as well (labeled: tomato tart).
Heirloom Tomato Pesto Tart
- 1 pound potatoes, sliced thinly
- 1.5 pounds tomatoes, 4 medium
- 1/3 cup pesto
- 3/4 cup shredded cheese of your choice, I’ve done just mozzarella, I’ve also done a 3-cheese pizza blend of asiago, parmesan, and mozzarella that was delish!
- 5 large eggs
- 1/3 cup 2% or whole milk
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- Preheat oven to 375. Toss potatoes in about a tablespoon of olive oil. Sprinkle with sea salt and pepper. Place on baking sheet and roast for 20-25 minutes, until lightly brown.
- Slice tomatoes into 1/4’’ slices. Salt lightly and place in colander to drain excess liquid; let sit for 20 minutes.
- Layer the baked potatoes into the baking dish you plan to serve in- this can be a 9’’ deep cast iron or 9’’ square baking dish. The potatoes will stack slightly into about 2 layers.
- Spoon pesto over potatoes as evenly as possible. Add half of the cheese.
- In a medium bowl, whisk eggs, milk, salt, and pepper. Pour into baking dish.
- Layer tomatoes on top. Add remaining cheese to top.
- Bake for 40-45 minutes, until filling is set and cheese is melted and beginning to brown.