Roasted Heirloom Tomato and Ham Tart Recipe

Roasted Heirloom Tomato Ham Tart

If you find yourself with more fresh tomatoes than you can eat in salads or sandwiches, try this Roasted Heirloom Tomato Ham Tart. It showcases summer tomatoes, melted cheese and savory ham in a simple tart that’s perfect for lunch or a light dinner.

Fresh Summer Tomatoes

One of the pleasures of summer is the variety of ripe tomatoes available at farmers markets and grocery stores. Heirloom tomatoes bring color and complex tomato flavor that shine in this tart. If you grow tomatoes at home, this recipe is a great way to use a surplus.

This year I planted a black cherry tomato and managed a few tiny fruits before heat and pests reduced the harvest. Those small tomatoes ended up alongside the mixed heirloom tomatoes I bought at the store — a nice mix of textures and colors.

Gardening in hot, humid climates can be challenging; if your plants struggle in summer, consider planting again in fall or choosing heat-tolerant varieties.

Roasting Tomatoes

Roasting concentrates tomato flavor by caramelizing natural sugars and deepening the savory notes. For this tart, roast the tomatoes with olive oil, fresh rosemary and minced garlic for a fragrant, flavorful filling.

Tomatoes can become very soft if roasted too long, so roast them just until they begin to caramelize but still hold some shape. That way they contribute texture as well as flavor to the tart.

When they are done roasting, let the tomatoes cool briefly and drain any excess liquid so the tart crust stays crisp.

How to Make Roasted Heirloom Tomato Ham Tart

Ingredients

• 1 prepared 9-inch pie crust, pre-baked 10 minutes
• 1 ½–2 cups roasted tomatoes (see notes below)
• ½ cup cubed or sliced ham
• 8 oz Havarti cheese, cubed
• ¼–½ cup shredded smoked Gouda
• ¼ cup sliced black olives
• 1 teaspoon minced garlic
• ½ teaspoon fresh minced rosemary
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• ½ cup panko bread crumbs

Directions

1. Preheat the oven to 400°F (200°C). Roast prepared heirloom tomatoes tossed with a little olive oil, minced garlic and fresh rosemary until they begin to caramelize. Roast just long enough that they intensify in flavor but still retain some shape.
2. Cool the roasted tomatoes, then drain off excess liquid for about 15 minutes so the filling won’t make the crust soggy.
3. Fit the pre-baked pie crust into a tart pan, pressing it along the bottom and up the sides.
4. In a large bowl, combine the roasted tomatoes with ham, cubed Havarti, shredded smoked Gouda, sliced olives, garlic, rosemary, salt and black pepper. Mix gently to combine.
5. Spoon the mixture into the pre-baked crust, spreading evenly. Sprinkle the panko bread crumbs over the top to add a golden, crunchy finish.
6. Bake the tart in a 350–375°F (175–190°C) oven for 20–30 minutes, or until the cheeses are melted and the bread crumbs are golden brown.
7. Remove the tart and allow it to cool slightly. Serve warm or at room temperature. Makes about 8 servings.

Ingredients

• 1 — 9-inch prepared pie crust (pre-baked 10 minutes)
• 2 cups roasted tomatoes
• ½ cup cubed or sliced ham
• 8 oz Havarti cheese, cubed
• ¼–½ cup shredded smoked Gouda
• ¼ cup sliced black olives
• 1 teaspoon minced garlic
• ½ teaspoon fresh minced rosemary
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• ½ cup panko bread crumbs

Instructions

1. Roast the heirloom tomatoes in a preheated 400°F oven until they begin to caramelize.
2. Cool and drain the excess liquid for about 15 minutes.
3. Place the pie crust into a tart pan and press it along the bottom and up the sides.
4. Pre-bake the pie crust for 10 minutes.
5. Mix the roasted tomatoes with the ham, Havarti, smoked Gouda, olives, garlic, rosemary, salt and pepper in a large bowl.
6. Fill the pre-baked crust with the tomato mixture and sprinkle the panko bread crumbs evenly over the top.
7. Bake for 20–30 minutes, or until the cheeses are melted and the breadcrumbs are golden brown.
8. Allow the tart to cool briefly. Serve warm or at room temperature.

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