Happy July!

We are halfway through 2024! I’m not sure I’m ready for that statement to be true lol. This year is flying by and so is this summer! We’ve already been back in Tennessee for two weeks and have been enjoying every minute of it. Last weekend, Jake and I went down to the farmers’ market and found mountains of gorgeous heirloom tomatoes. I’ve been wanting to make this Walnut and Heirloom Tomato Tart for a while now, but heirloom tomatoes were in short supply in El Paso lol.

Maybe you’re curious about putting walnuts and tomatoes together – they make a great pair! Walnuts have a rich, slightly bitter, and earthy flavor that contrasts nicely with tomatoes’ sweet and acidic taste. This combination creates a balanced and complex flavor profile.

This tart is definitely a celebration of summer and one I could eat time and time again. Plus, it’s really easy to make! Let’s get started!

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The crust is the only part of this Walnut and Heirloom Tomato Tart that might be tricky.

And really it’s not that complicated as long as you have some parchment paper on hand.

Start by combining the flour, ground walnuts, and salt. Amazon does sell Walnut Flour, but I just finely ground walnuts in my food processor for this recipe. Next, cut in the butter until it resembles pea-sized crumbs, and then add in the ice water.

If you have a food processor, you can make this crust entirely in the processor. Add the flour, walnuts, salt and zip it together. Then add the butter, run it until crumbly, and then add the water – stop running once the dough starts forming.

This crust is technically a shortcrust because of how much butter it contains. You don’t want to overwork it or let it get too warm. The dough will seem a little sticky. Put it between two sheets of parchment and roll it out into a circle. This makes the dough so much easier to handle! Once it is rolled out big enough to fit the 11″ tart pan, take one side of the parchment off and flip it into the lined tart tin. You can then press the crust into the bottom and sides of the tin with the remaining top parchment piece. Leave that piece of parchment on and place the crust in the fridge to chill for at least 30 minutes while you work on the rest of the Walnut and Heirloom Tomato Tart fillings. It’s essential to chill the crust to ensure the butter fat remains solid until it hits the oven, promoting flakiness.

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Another essential step to making this Walnut and Heirloom Tomato Tart is preparing the tomatoes!

These tomatoes we found were so juicy! We’ve all learned from The Great British Bake Off that no one likes a soggy bottom, lol. So, to help prevent that, it’s important to prep the tomatoes by slicing them, salting them, and letting them sit on some paper towels for a minute before assembling the tart. The salt helps draw out more moisture. You can even give them a little pat on the tops to eliminate more.

I absolutely love heirloom tomatoes for a few different reasons:

• Diverse Varieties: Heirloom tomatoes come in a rainbow of colors, including red, yellow, green, and purple. Each variety has its own distinct flavor profile, from sweet and tangy to rich and savory.
• Non-Hybrid Plants: Unlike commercial hybrid tomatoes, heirloom varieties are open-pollinated and have been passed down through generations. This means they are often more flavorful and have a richer history.
• Nutritional Value: Heirloom tomatoes are rich in vitamins A and C, potassium, and antioxidants like lycopene, which is known for its cancer-fighting properties.

Now that we are back home in Tennessee, I hope to grow my own heirlooms next season! We are currently clearing and cleaning out the perfect garden space! I am already so excited for next spring!

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The filling for this Walnut and Heirloom Tomato Tart is very simple.

It’s just a mixture of ricotta, parmesan, shallots, parsley, salt and pepper.

I think these basic ingredients really let the heirloom tomatoes shine through as the hero of the dish. But that doesn’t mean you couldn’t tweak this tart to make it your own!

• Cheese Variations: While ricotta and Parmesan are used in the original recipe, you can experiment with other cheeses like goat cheese or feta for a different flavor profile.
• Herb Options: Fresh parsley is a great choice, but basil, thyme, or tarragon can also add unique flavors to the tart.
• Seasonal Ingredients: For added variety, feel free to add other seasonal vegetables, such as zucchini or bell peppers, to the filling.
• Toppings: Additionally, other toppings may be used to enhance the tart’s flavor, such as a drizzle of balsamic vinegar, a dash of red chili pepper flakes, or even a spritz of lemon juice!

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Essential Tools and Ingredients

You can probably find most of the tools and ingredients for this Walnut and Heirloom Tomato Tart in your pantry, but just in case you’re missing anything, here are some recommendations, including links to purchase them on Amazon:

• Walnut Oil: Adds a rich, nutty flavor that complements the walnuts in the crust.
• 11-inch Tart Pan: A good quality tart pan with a removable bottom makes it easier to achieve a perfect crust and present your tart beautifully.
• Parchment Paper: Essential for rolling out the dough and preventing it from sticking.
• Pastry Cutter: Helps incorporate the butter into the flour for a flaky crust.
• Kitchen Scale: For precise measurement of ingredients, especially useful for baking.

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I think this Walnut and Heirloom Tomato Tart is a showstopper.

Not only does it combine the rich, earthy flavors of walnuts with the vibrant, juicy sweetness of heirloom tomatoes, all nestled in a buttery, flaky crust, but it’s so vibrant and beautiful! Whether you’re making it for a special occasion or just because you love to cook, this tart is sure to impress.

I’d love to hear from you if you try this recipe! Comment below with any thoughts, questions or concerns! Take a picture of your creation! I’d love to see them! Thanks for reading!

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