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.
I have made this recipe several times both for myself and for others. Rave reviews every time! The taste combinations are wonderful and it looks picture perfect each time. Using potatoes as the "crust" makes this truly unique and rounds out the dish as a complete meal.