Heirloom Tomato and Tomatillo Tart

Posted · 6 Comments


Baby girl has been a true blessing.  Not only has she been a delight but she’s been sleeping for eight hour stretches during the night.

This has given me the energy I need to keep up with the older boys and my urban homestead.


My organic gardens have been producing a vibrant array of heirloom tomato and tomatillos.

Zucchini, cucumbers, beans, and eggplants are also producing – giving me the inspiration for many flavorful dishes.

Along with my vegetables, I’ve enjoyed mixing fresh herbs to create new flavors.

My favorite herb that I planted this year is lemon verbena.


It smells of lemon candy.  Really, its essential oils smell man-made.

It’s fascinating and I’ve found that it brightens dishes with a burst of lemon flavor.

I’ve been using it in a variety of dishes and decided to use it to compliment fresh tomatoes and tomatillos in a creamy tart.


I adore these little tart pans.  They make dishes look irresistible and the children love having their own tiny tart.

I made a simple pate brise and added about half a cup of freshly grated pecorino romano cheese to the dough.

I think next time for a more savory crust, I’d like to make it with pork lard instead of butter and add a few herbs.  It’s one of the things I love about making tarts – you can add any fresh vegetable or herb you have available to create your own flavors.  It’s so much fun.

To finish off my tart, I filled it with a creamy egg filling that set perfectly in the oven.

Heirloom Tomato and Tomatillo Tart

Heirloom Tomato and Tomatillo Tart

A light and fresh summer tart made with garden fresh heirloom tomatoes and tomatillos.


  • 1 recipe pate brisee (plus an additional 1/2 cup freshly grated pecorano romano cheese or parmesan)
  • A variety of heirloom tomatoes and tomatillos, sliced
  • 6 fresh lemon verbena leaves
  • 1/2 cup cream
  • 1/2 cup milk
  • 2 eggs
  • Salt and Pepper to Season


  1. Line each small tart pan with the pate brisee (pie dough). Set aside in the refrigerator.
  2. In a small bowl, beat the eggs with the cream and milk. Add a pinch of salt and pepper.
  3. Fill each tart pan with some sliced tomatoes and tomatillos. Add one sliced lemon verbena leaf to each tart.
  4. Divide the egg/cream mixture into each tart.
  5. Bake at 375F for 20 minutes or until the egg/cream mixture has set.

This recipe can also be used for one large tart.

Do you enjoy making summer tarts?  Please share your favorite tart recipes :)

6 Responses to "Heirloom Tomato and Tomatillo Tart"
  1. Stacy Brewer says:

    Sounds delish!

  2. Mely says:

    Hi, Diana,

    Taking this recipe for me to make ahead and freeze. Look so good for a nice dinner with a salad.


  3. Susan says:

    So excited that I found your little spot in cyberspace … these tarts are just adorable, but I’m a big tart girl … no pun intended! And I, too, adore lemon verbena … it is an ingredient in my annual potpourri mix along with lavender, whole cloves, and a wee bit of rose oil. Keeps the closets and pillows smelling fresh all winter …

Leave a Reply

Your email address will not be published. Required fields are marked *