Heirloom tomatoes.
I love them.
Each one is unique and exquisite and some have stripes and flecks of different color. They are so beautiful to me. If you follow me on Instagram, you may have seen several photos I shared on Sunday from my photography and food styling workshop with Aran Goyoaga. If Aran ever has another workshop here in Seattle, I would urge all of you to sign up! This was one that Aran styled but I took this photo myself (no re-touching here at all) after she showed me how to properly use my camera. (The other photos on this post were taken prior to Sunday’s workshop)
From the first time I tasted an heirloom tomato, I fell in love. They are more expensive than regular tomatoes but rightly so. . and I believe the large ones are best eaten raw, in a salad or in a sandwich or something where you don’t cook them. The mini heirlooms – however- I feel are just as lovely raw and cooked. Again, with the mini heirlooms, I make salads, pop them into my mouth straight from the container. .
Or, in this case, I bake them.
I wanted to leave them on top to show them off. For all their beauty.
I must certainly have eggs on the brain because this is my second quiche this week. Please hang with me here. . these are different, different ingredients. And, of course, have the lovely mini heirloom tomatoes on top. Plus, there’s something so comforting and calming about a quiche. And I need a little comfort and calm this week.
You see, big changes are a coming. Big changes for me and my family. We are moving for my husband’s job. I’m incredibly sad to be leaving Seattle. Incredibly sad. And if I allow myself to get emotional, I will. I am so thankful for the short time we’ve had here in this wonderful city and have met so many fabulous people and friends. And having the chance to attend this workshop before I leave, was so inspiring for me. I’ll tell you guys more once we have all of the final details in place. . . but for now, kick back and enjoy a little comfort and calm with me. . yes?
- 2½ cups all-purpose flour
- 1¼ teaspoon sea salt
- 2 sticks (1 cup) very cold unsalted butter; cubed and immediately added
- ¾ cup cold ice water
- 1-2 tablespoons olive oil
- 2 cups mushrooms, sliced
- 1 cup spinach
- 1 teaspoon fresh thyme (leaves only)
- salt and pepper to taste
- Pinch of nutmeg
- 4 eggs
- ⅓ cup milk
- 1 cup shredded cheese (any kind you want: gruyere, cheddar, mozzarella)
- 3-4 cups mini heirloom tomatoes, sliced
- 4 mini or petite tart baking dishes
- Using your food processor, combine the flour, salt and butter and pulse for about 5 seconds. Sprinkle the ice water over the flour mixture and pulse until the pastry just begins to come together, for about 10 seconds; you should still be able to see small pieces or specks of butter in it.
- Transfer the pastry dough to a lightly floured work surface, gather it together to combine everything, divide the dough into 4 and shape into mounds. Wrap individually with plastic wrap and place into the refrigerator to chill for at least 30 minutes to one hour. Alternatively, you can roll out the dough immediately and place into mini tart dishes. Press down the pastry crust dough into each tart dish, on the bottom and all around the tart dish. Place into the refrigerator until ready to use.
- Preheat your oven to 375 degrees.
- Over medium-high heat, add the olive oil and sauté the mushrooms for about 2-3 minutes. Add the spinach and sauté for another 1-2 minutes, until the spinach is just beginning to wilt. Add the thyme leaves and season with salt, pepper and nutmeg; taste carefully for seasoning. Let cook for another 2 minutes or so and remove from the heat.
- In a medium sized mixing bowl, beat the eggs and add the milk and shredded cheese. Remove the pastry crusts from the refrigerator and prick the dough a few times with a fork. You can also imprint the fork along with outer edge of the crust dough for decoration. Pour in the slightly cooled spinach and mushrooms mixture into each petite tart dish and then cover with the egg mixture until full.
- Arrange the sliced mini heirloom tomatoes on top and bake at 375 degrees for about 30-40 minutes or until golden brown and cooked on top. (Check on the tomato quiche tarts after 25 minutes.) Allow to cool slightly before serving.
Re: the heirloom tomato photo: I usually don’t use the water mark anymore but used it here because I don’t want this photo taken or used without my permission.
wow! amazing clicks! Yes that pic is worth using watermark. I don’t eat eggs but would love to make these someday for my hubby!
Thank you so much for the lovely comment. . I hope you are able to make this for your Husband! Cheers!
Oh Alice, these are beautiful! I’m so jealous that you got to go to Aran’s workshop. She’s just incredible!!!
We have a few heirloom tomatoes in our fridge right now that need to be used. I think I’ll make one of these today! Do you think I could do it with a regular sized tart pan? I’ll let you know how it turns out.
And I’m looking forward to hearing about your big move! Any chance you’re moving closer this way? 🙂 xo
Hi Joy!
Thank you! and yes, I love Aran. She is as lovely in person as on her blog. Oh yes! I think the regular sized tart pan should work fine and that should be enough pastry dough for the crust- let me know how it turns out! If you don’t have nutmeg, you can omit.
Actually Boston was in consideration. . it’s between Madison, WI, Tampa, FL, and there might be something in Dallas or Boston. . crazy crazy. . big decisions ahead for our family. . and we have to decide by Friday! No pressure at all 😛
Gorgeous! Love your pictures so much and it looks very vibrant. I hope you’re moving closer to where I live. ;D But, hope everything is going well.
awh, thanks Linda!! I was hoping with my whole heart that we could head back to CA. . and SF actually. . but it didn’t work out. It’s between Madison, WI, Tampa, FL, and there might be something in Dallas or Boston. . crazy crazy. . big decisions ahead for our family. . and we have to decide by Friday! No pressure at all 😛 I will still be at IFBC so can’t wait for us to meet!!!
Lovely photos! And I adore heirloom tomatoes. It’s one of my favorite things about summer. I hit the farmers market as soon as it opens so I can get the best. Best wishes on your relocation and travels.
Thank you so much, Renee!!! It’s going to be a stressful and busy next few months but I know everything will work out! And, I also love hitting the farmer’s markets for heirloom tomatoes! In fact, if I could buy all of my produce from the farmer’s market, I would! 😛
Wow, that is a beautiful photo. I want to meet Aran so she can show me how to use my camera, too, even if I never get to attend the styling part of her workshop, haha.
Also, just having eavesdropped on your other comments/replies, let me take this chance to put in a vote for Madison, WI– my beloved hometown, and home of the BEST. FOOD. EVER. (I can provide many more details, if you’re interested… : )
Allison,
OMG, YES! I am emailing you now!
Alice, your pictures are already so beautiful, without a doubt, the little bit of styling and ‘insider tips,’ has elevated your food even further! So very lovely and the tart certainly has a taste of the Canelle et vanille touch.
Another big change and move on the horizon! Wow! That’s a very busy life indeed, I remember it was (last year,) or recently you’d moved too? Good Luck with all the changes & look forward to hearing about it all once you get settled. 🙂
Thank you so much, Alice! yes, we just moved here to Seattle a year and half ago. . ah, such is life I guess. . we have to go where the job is. . but going to make the best of it! 🙂
Hello alice, this is one stunning tart and awesome photos. I love heirloom tomatoes and this is a beautiful way to celebrate the season with your tart.
Hi there! Thank you so much!! 🙂
Oh thank goodness! My tomato plants are overgrowing, and I’m desperate for new recipes. This looks SO yum! These look amazing!
Thank you, Kristi! I hope you give this recipe a try! Could work with any type of tomato! 🙂
What a beautiful recipe. I am simply in love with heirloom tomatoes and now that they are in season, I cannot eat them fast enough. So sorry to hear of your impending move. Change like that is so hard. Good luck to you and yours. I’m sure you will make beautiful food and photographs wherever you may be!
Maria,
Thank you so much for such a sweet comment! yes, just trying to take one day at a time and staying positive. . everything happens for a reason and this will be a good move for my husband’s career. . we are leaning towards Madison, WI unless something major happens. . so Madison, here I come! 🙂
These tarts are fantastic! Mushrooms and tomatoes are always a winning combo in my books. Thanks for sharing the recipe!!
-Shannon
Thank you so much, Shannon!
GORGEOUS tomato photo! I could stare at it all day! I’m firmly in Team Heirloom Tomato Love as well. Or really, just any ripe in-season tomato. They’re finally getting good here in Michigan, and I’ve been gorging on them. Well…as much as you can really gorge on TOMATOES. haha.
I would do the same thing! 🙂 thank you, Lori!
Such a gorgeous tart! I do love Heirloom tomatoes, too. Once we eat them, it’s hard not to choose them over other kinds… 🙂 I should make tarts using them. I haven’t made it before but it sounds easy and sound so delicious!
Thank you Nami! 🙂
this looks AMAZING! i’ll be making this once the tomatoes in the garden ripen 🙂
Thank you so much, Crista! I hope you try the recipe!
Alice, you should never apologize for quiche. There’s no such thing as too much! These are beautiful. I’m so glad you got the chance to go to Aran’s class. I’m sure it was a ton of fun but super educational too. Aaaaaah, heirloom tomatoes. I eat them so rarely but you’re right, they are freaking delicious. Your quiche looks absolutely beautiful – I love how you laid the slices of tomato on top to showcase how fabulous they are. You know how I feel about you moving away 🙁 But I won’t focus no the sadness. I’m just grateful we’ve gotten to know each other. Love ya, girl!
Awh, thanks Nancy! I LOVED attending Aran’s class. If she has another one, you should totally go if you can. I’m totally sad too. . it probably won’t sink in completely until we actually have to go. . and that will be a sad sad day. I’m thinking of letting the girls release balloons outside of our house. . kinda corny but my friend did the same thing when they left Boston and the kids loved it.
Looks absolutely beautiful and delicious Alice! I am just drooling over all the beautiful colors. Reds and oranges are my favorite colors!!
awh, thank you so much, Brandi!
Beautiful photographs and the tarts sound delicious!
thank you so much, Anna!
Righteous photos! I just heard from Audra @ Girl Meets Dirt about this workshop. I’ll have to keep an eye out for the next one.
There is no substitute for an heirloom tomato- they just taste like sun and summer.
Hi Wendy! thank you so much! I love that. . sun and summer! yes, if Aran has another one, you must go! Thank you for stopping by!
I just found your blog tonight…and I’m so glad that I did! Beautiful photographs and wonderful recipe! I just became a mom this summer. I’m eager to read more of your posts and try some of your lovely recipes. Thank you for sharing!