Heirloom Tomato Tart with Heirloom Tomato Jam

Brandywine Tomato Preserves

Brandywine Tomato Preserves

9 oz. $16.95

  • Moderate
  • 65 Min
  • Serves 6


  • 1 teaspoon kosher salt
  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • ½ cup unsalted butter, chilled and cut into ½ inch cubes
  • 2 cups grated parmesan
  • 2 tablespoons ice water
  • 2 ½ to 3 pounds of mixed heirloom tomatoes, the more sizes and colors the better
  • 4 ounces chevre (fresh goat cheese)
  • 1 jar American Spoon Heirloom Tomato Preserves
  • a handful of fresh basil leaves
  • coarse sea salt
  • 1 to 2 tablespoons of extra virgin olive oil


  • 1. Preheat oven to 350 degrees. Place the salt, flours, butter and parmesan in food processor and pulse until mixture is loose and shaggy. Pulse in the water until the dough comes together and hold its shape when pinched. Turn the dough out into a 9- or 10-inch tart pan and press into the pan in an even layer. Refrigerate for 15 minutes.
  • 2. While the tart chills, slice the tomatoes thickly, then lay the slices out on paper towels and salt lightly. This will draw moisture out of the tomatoes and help keep the crust from getting too soggy.
  • 3. Remove the chilled tart shell from the refrigerator and prick all over with a fork, then line with parchment and fill with pie weights. Bake the crust for 10-15 minutes, until lightly golden. Remove from the oven and let cool. Remove the pie weights. Spread the Heirloom Tomato Preserves in an even layer across the tart crust, then drop dollops of goat cheese across the preserves. Layer the cut tomatoes across the top, then return to the oven for an additional 20-25 minutes, until the crust is a deep golden brown and the tomatoes start to shrivel.
  • 4. Garnish with basil leaves and a sprinkle of sea salt. Drizzle with olive oil and serve the tart at room temperature.
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