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Stunning plated serving of Heirloom Tomato & Gruyere Tart, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Heirloom Tomato & Gruyere Tart

This vibrant Heirloom Tomato & Gruyere Tart marries the sun-kissed sweetness of ripe tomatoes with the nutty depth of Gruyere, all nestled within a flaky, buttery crust. Brightened by fresh herbs and a subtle Dijon whisper, it’s a truly unforgettable expression of summer’s bounty, perfect for any elegant occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Wait Time (Chilling) 30 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

The All-Butter Crust
  • 1 ½ cups unbleached all-purpose flour
  • ¼ teaspoon kosher salt, plus ½ teaspoon for tomatoes
  • 12 tablespoons cold unsalted butter, cut into small cubes (1 ½ sticks)
  • 2 large egg yolks
  • ¼ to ½ cup ice-cold water
The Herb Tomatoes
  • 4 to 6 heirloom tomatoes, assorted colors, cut into ¼-inch slices
  • 1 bunch fresh Italian parsley, about ½ cup
  • 1 bunch fresh basil, about ½ cup
  • 1 bunch fresh dill, about ¼ cup
  • 3 large garlic cloves, peeled
  • ½ teaspoon coarse black pepper
  • ½ cup high-quality extra virgin olive oil
The Base
  • ¼ cup Dijon-style mustard
  • ¾ pound Gruyere cheese, freshly grated (about 3 cups)
  • ¼ pound Parmesan cheese, freshly grated (about 1 cup)

Method
 

Make the Crust
  1. Place the flour and salt into the bowl of a food processor. Add the chilled butter pieces. Pulse to form crumbs.
  2. Add the egg yolks and pulse to combine. Add some of the water and pulse to form a dough. Add more water as needed.
  3. Pour out the dough to your lightly floured work surface. Pat the dough into a disk, wrap in plastic, and chill in the fridge for 30 minutes.
Prepare the Herb Oil
  1. Place the slices of tomatoes onto a platter or into a shallow bowl.
  2. Place the parsley, basil, dill and garlic into the bowl of a food processor. Pulse to finely chop the herbs. Season with salt and pepper.
  3. With the machine running, slowly pour in the olive oil. Spread this herb-olive oil over the tomatoes.
Blind Baking the Crust
  1. Preheat the oven to 400°. Pull the dough from the fridge and place between two sheets of plastic wrap. Roll out the dough to about ¼-inch thick. It’s your choice to shape the dough as you wish, either a rectangle or circle. Use the plastic wrap to transfer the dough to a baking sheet. Remove the wrap.
  2. Use your finger to form a crust around the edges.
  3. Spray a sheet of aluminum foil with vegetable oil spray (so it doesn’t stick) and gently push it down and over the dough. Use pie weights or dried beans to hold the foil in place. Bake for 15 minutes.
  4. Remove the foil (with the pie weights) and bake until golden, about 8 to 10 minutes more. If the pastry puffs up during baking, use a fork to gently pierce the bubbles. You want it to be a flat tart. Remove the tart from the oven and cool to room temperature.
Assemble & Bake the Tart
  1. Lower the oven temperature to 375°.
  2. Brush the mustard onto the bottom of the tart.
  3. Place half of the Gruyere cheese over the mustard.
  4. Arrange the tomato slices over the cheese. Top the tomatoes with the remaining Gruyere and the Parmesan cheeses.
  5. Place the tart back into the oven and bake until the cheese is melted, about 20 to 30 minutes. Serve the tart warm from the oven or at room temperature.