Heirloom Tomato Veggie Tart

cuts from the veggie tart

Heirloom Tomato Veggie Tart!

Peach Mozzarella Crostini! Okay, here’s the deal. Since moving to St. Louis I’ve have had some extreme issues with grocery shopping…and sometimes food in general. It’s not that there aren’t amazing restaurants, chefs, produce, etc. But you grow used to what you’re used to. So, when I moved I was sad to not have my normal grocery stores (except TJ’s). However, one of my favorite stores in California was a Sprouts. And there is a similar store here in St. Louis!!! Lucky’s Market, located in Rock Hill…near another favorite, Katie’s Pizza and Pasta.

I think anyone who does the grocery shopping in their family knows how important it is to have a grocery store you love. I mean the confusion of not knowing how to get around a store, not being able to find your special items, or sometimes just the dirtiness/dinginess of a store…I’ve honestly cried after bad grocery store experiences. So for me finding Lucky’s was the greatest experience. Folks here in St. Louis seem to love it and I completely understand. Fresh produce, local products, big open store with a ton of light.

I like the store so much I’ve partnered up with them for some fun recipes! And as you all know…brunch is my thang so I created a handful of recipes for ya’ll to make and enjoy at your next brunch party.

Alright so this one is based off of a favorite fall recipe, but it’s delicious with these summer veggies and fruits and I hope you love it as much as I do.

Ingredients for Heirloom Tomato Veggie Tart:

  • 1 pie crust
  • 1 summer squash
  • 2 heirloom tomatoes
  • ½ red pear
  • 1 yellow onion caramelized
  • 3 Tbsp butter
  • 1/4 cup feta
  • 3-4 sprigs of thyme
  • 400 degrees for 18-20 mins

How to make a tart:

1. Preheat oven for 350°F.

2. Use a mandolin to slice summer squash, heirloom tomatoes, a pear, and the yellow onion.

3. Place 3 Tbsp of butter in a sauté pan over medium low with the yellow onion slices. Let cook for 30-45 mins. Stir occasionally and allow to caramelize.

4. Place squash on cookie sheet and lightly oil. Place in the oven for 10 minutes to lightly cook. Remove and turn heat to 400°F.

5. Roll out pie dough and place inside a lightly greased and floured tart pan. Push against the edges and into the corners, remove the edge pieces to make tidy.

6. Add caramelized onions to the bottom of the dough, then lay out the sliced squash, tomatoes, and pears out on top.

7. Sprinkle with feta and thyme. Bake for 18-20 minutes, until crust is golden brown.

8. Let cool and remove from tart pan. Slice and enjoy!

The other recipes include:

close up of the tart
picnic spread overhead
heirloom veggie tart on a board
summer tart overhead

Heirloom Tomato Veggie Tart

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Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 30 minutes
Servings: 8 servings
Author: Amanda Wilens

Ingredients

  • 1 pie crust store-bought or homemade
  • 1 summer squash
  • 2 heirloom tomatoes
  • ½ red pear
  • 1 yellow onion
  • 3 Tbsp butter
  • ¼ cup feta
  • 3 sprigs thyme

Instructions

  • Preheat oven for 350°F.
  • Use a mandolin to slice summer squash, heirloom tomatoes, a pear, and the yellow onion.
  • Place 3 Tbsp of butter in a sauté pan over medium low with the yellow onion slices. Let cook for 30-45 mins. Stir occasionally and allow to caramelize.
  • Place squash on cookie sheet and lightly oil. Place in the oven for 10 minutes to lightly cook. Remove and turn heat to 400°F.
  • Roll out pie dough and place inside a lightly greased and floured tart pan. Push against the edges and into the corners, remove the edge pieces to make tidy.
  • Add caramelized onions to the bottom of the dough, then lay out the sliced squash, tomatoes, and pears out on top.
  • Sprinkle with feta and thyme. Bake for 18-20 minutes, until crust is golden brown.
  • Let cool and remove from tart pan. Slice and enjoy!

Notes

– Dough: You can do store-bought or you can make from scratch by searching my site for “Pie dough”.

Nutrition

Calories: 129kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 148mg | Potassium: 185mg | Fiber: 1g | Sugar: 2g | Vitamin A: 352IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 1mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes