Heirloom Tomato & Cheddar Cheese Tart
Dec 07, 2025
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This heirloom tomato and cheddar cheese tart is filled with a rich, creamy mixture of eggs, cream and sharp cheddar, then topped with slices of tomatoes before being baked until golden. A drizzle of sour cream and an extra sprinkle of cheese finish it beautifully, giving you a vibrant and delicious tart that’s perfect for brunch, lunch or an easy summer dinner.
Why you’ll love this tomato & cheddar cheese tart!
I truly love a tomato tart. It’s a great way to make use of juicy peak season tomatoes and it always looks rather impressive (especially when you make the golden and flakey pastry from scratch).
Unlike other tomato tarts that I have made in the past, this one is more of a mix between a quiche and a galette. It has a creamy, cheesy and rich egg filling and is then topped with beautiful heirloom tomatoes, a sprinkling of parmesan and a drizzle of sour cream before being baked. It’s such a beautiful dish that it deserves prime position on your dinner table. It’s even worthy of being served at Christmas lunch!
Ingredients For Tomato & Cheese Tart
While you can absolutely use store-bought pastry for this tomato and cheese tart, homemade pastry will really take it to the next level. And of course, the heirloom tomatoes are the real stars here.
- Heirloom tomatoes: While you could use any variety of tomato for this tart, heirloom tomatoes are the prettiest! Just be sure to salt them first — they hold a lot of water, and this quick step helps keep your pastry crisp and perfect.
- Cheddar cheese – adds a rich, sharp flavour that melts into the creamy filling and caramelises on top. I like to use a shard red cheddar but any cheddar will work!
- Eggs and cream – whisked together to create a silky, custard-like base that holds everything in place.
- Buttery pastry – homemade or store-bought, but a homemade pastry will give you that extra special touch. It’s also really easy to make if you have a food processor.
- Sour cream – drizzled on top for a tangy, creamy finish.
A full list of ingredients can be found in the recipe card below
how To Make Tomato & Cheese Tart
The filling couldn’t be easier to make! Whisk together eggs, cream and cheddar. And while homemade pastry is beautiful, using store-bought pastry makes this tart incredibly quick and effortless to pull together.
Step 1: Combine the flour, butter and salt in a food processor. Pulse until combined and the mixture resembles a fine crumb. Add the cream and egg and pulse until the dough comes together and forms a ball. Add a little more flour if your dough is too sticky. Dust a working surface with flour and shape the dough into a ball. Wrap the dough in plastic wrap and chill in the fridge overnight or for at least an hour.
Step 2: Remove the pastry from the fridge, dust with flour and roll out to a circle that is 2 – 3mm thickness. Roll the pastry onto your rolling pin and roll back over a pie dish or tart tin that is 9 – 10″ / 23 – 25cm. Line the pastry with baking paper and add baking beads or rice into it so the pastry does not puff up. Bake for 20 minutes.
Step 3: When the crust is starting to become golden, remove the baking beads or rice and continue to bake for a further 20 minutes or until the pastry is fully golden all over. Remove from the oven and allow to fully cool.
Step 4: In a small mixing bowl, add the eggs, cream, red cheddar, onion mixture and season with salt and pepper. Whisk through until everything is well combined.
Step 5: Add the filling to the cooled tart shell then layer the sliced tomatoes on top. Drizzle over the sour cream and sprinkle over the parmesan.
Step 6: Bake for 40 – 50 minutes or until the tart is no longer jiggly and is completely set. Remove from the oven and allow to cool for at least 15 minutes before slicing into it.
FAQ’s
Yes, you can use any ripe tomatoes, but heirloom tomatoes have the best flavour and the most beautiful colour. If using regular tomatoes, still salt them first to remove excess moisture and keep the pastry crisp.
Salt your tomato slices and let them sit for 10–15 minutes to draw out excess moisture. Pat them dry before placing them into the tart, and make sure your pastry is baked until golden and crisp.
Absolutely. Store-bought pastry works beautifully and keeps things quick and easy. Homemade pastry will give you a slightly richer, flakier result, but both options are delicious.
Sharp cheddar melts into a rich, savoury base that pairs perfectly with sweet tomatoes. You can also use gruyère, parmesan or a mix of your favourite hard cheeses.
How To Serve
This heirloom tomato and cheddar cheese tart is best served warm or at room temperature so the creamy filling can settle and the tomatoes stay vibrant. Slice it into generous wedges and pair it with a simple green salad, roasted vegetables or a chilled glass of white wine. It also makes a beautiful centrepiece for brunch, long lunches, Christmas or any time you want something impressive without the fuss.
How To Store
Store any leftover tart in an airtight container in the fridge for up to 2 days. The pastry will soften slightly over time, but it will still taste delicious. Enjoy it cold or reheat gently in the oven to bring back some crispness. Just try to avoid the microwave as it can make the pastry soggy.
More Tarts to Love!
If you make this heirloom tomato & cheddar cheese tart, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations! If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Heirloom Tomato & Cheddar Cheese Tart
Ingredients
Pastry
- 2 cup flour
- 10 tbsp Westgold butter
- 1/2 tsp salt
- 5 oz cream
- 1 egg
Filling
- 2 large heirloom tomatoes, sliced
- 1 onion, finely sliced
- 2 garlic cloves, finely sliced
- 2 tsp thyme, + extra to serve
- 8 tbsp Westgold butter
- 3.3 oz cream
- 1 cup red cheddar, grated
- 1/2 cup parmesan cheese, grated
- 2 tbsp sour cream
Instructions
- Pulse dough: Combine the flour, butter and salt in a food processor. Pulse until combined and the mixture resembles a fine crumb. Add the cream and egg and pulse until the dough comes together and forms a ball. Add a little more flour if your dough is too sticky.
- Shape & chill dough: Dust a working surface with flour and shape the dough into a ball. Wrap the dough in plastic wrap and chill in the fridge overnight or for at least an hour.
- Preheat oven: Preheat the oven to 355°F / 180°C
- Bake pastry: Remove the pastry from the fridge, dust with flour and roll out to a circle that is 2 – 3mm thickness. Roll the pastry onto your rolling pin and roll back over a pie dish or tart tin that is 9 – 10" / 23 – 25cm. Leave at least 1 – 2cm of excess pastry hanging over the edges as the pastry will shrink when baking. Using a fork, poke holes into the bottom of the pastry. Line the pastry with baking paper and add baking beads or rice into it so the pastry does not puff up. Bake for 20 minutes. When the crust is starting to become golden, remove the baking beads or rice and continue to bake for a further 20 minutes or until the pastry is fully golden all over. Remove from the oven and allow to fully cool.
- Reduce oven heat: Reduce the ovens heat to 320°F / 160°C
- Salt tomatoes: Place the sliced tomatoes onto absorbent paper and season with salt. Leave to sit while you prepare everything else for the filling. You will notice moisture release from the tomatoes. When you are ready to add the tomatoes to the filling, pat them dry with absorbent paper.
- Fry garlic and onion: In a small frypan on a medium – high heat, melt the butter. Add the onion and cook for 3 minutes. Add the garlic and thyme and cook for a further 2 minutes. Allow to cool.
- Filling: In a small mixing bowl, add the eggs, cream, red cheddar, onion mixture and season with salt and pepper. Whisk through until everything is well combined.
- Bake: Add the filling to the cooled tart shell then layer the sliced tomatoes on top. Drizzle over the sour cream and sprinkle over the parmesan. Bake for 40 – 50 minutes or until the tart is no longer jiggly and is completely set. Remove from the oven and allow to cool for at least 15 minutes before slicing into it. Sprinkle with a little extra thyme before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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