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Heirloom Tomato Pimento Cheese Tart

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Heirloom Tomato and Pimento Cheese Tart with Cornmeal Crust by Baking The Goods

Heirloom Tomato and Pimento Cheese Tart with Cornmeal Crust by Baking The Goods

Pimento cheese? Do you love it? Do you hate it? There is no in between, it’s one of those things that you either proudly devour or can’t stand. Unless of course you’re a closeted pimento cheese fan, and come to find out, there are a lot of you hiding behind the Ritz crackers on the snack table. The thing is, this Heirloom Tomato Pimento Cheese Tart will convert even the most hardcore pâté of the south haters into double dipping pimento cheese connoisseurs.

I get it, many versions of pimento cheese contain questionable ingredients like processed “cheese” and copious amounts of globby mayo. I’m no fan of either so that’s why I’ve replaced those ingredients with real Tillamook cheddar cheese and rich, creamy Greek yogurt blended with silky cream cheese. I keep it all pretty simple with mildly spicy and tangy sweet pimento peppers, smoked paprika, a few dashes of Louisiana Hot Sauce, grassy chives and freshly ground black pepper. Now that doesn’t sound so bad does it?

Although the only time I spent in the south was a long weekend in New Orleans (read about it here), I can safely say this Heirloom Tomato Pimento Cheese Tart with a peppery cornmeal crust is a Southern food lovers dream. The crumbly cornmeal crust filled with the sweet heat of the creamy pimento cheese welcome the juicy tomatoes with the utmost southern hospitality. 

The filling is all blended together into a smooth spread that’s almost as crave-able alone as it is in this Heirloom Tomato Pimento Cheese Tart. However, the super savory shell is buttery and warmly peppered with a crisp cornmeal crust that’s balanced in both flavor and texture. But if I’m being honest, the shell and pimento cheese filling are really just a stage to entertain the real star of the show – the plump and juicy heirloom tomatoes. Every August means there is an abundance of the sun filled golden globes and I end up eating whole tomatoes like apples and cherry tomatoes like candy. Not to downplay the crust and filling in this drool inducing Heirloom Tomato Pimento Cheese Tart but tomatoes always take center stage in my eyes.

If you’re a tomato fiend like me check out my BLT Galette with Pecorino Crust, Tomato Confit & Burrata Crostini, Cacio e Pepe with Cherry Tomatoes or my super summery fan fave my Heirloom Tomato & Grilled Corn Galettes with Cheddar Crust. But if you like spicy, sweet and devilishly addicting flavors – I highly suggest making this Heirloom Tomato Pimento Cheese Tart while the tomatoes are ripe! 

And for all of the tomato inspiration you could ever need and then some, check out the long list of tomato focused recipes compiled by a bunch of talented food folks from bloggers to chefs and stylists to photographers listed at the bottom of this post!

Heirloom Tomato and Pimento Cheese Tart with Cornmeal Crust ingredients

The simple press in crust is made with simple ingredients – flour, cornmeal, salt, pepper, ice cold vodka and olive oil. So easy.

Heirloom Tomato and Pimento Cheese Tart with Cornmeal Crust - mixed crust

Once mixed together, the crust dough should still be rough and crumbly. The olive oil and ice cold vodka help to hydrate the dough just enough.

Press in crust for Heirloom Tomato and Pimento Cheese Tart with Cornmeal Crust

The press in crust is very easy to make and very forgiving as it just presses into a tart pan with a removable bottom. With warm black peppercorns and cornmeal, it’s full of flavor and texture.

Baking the crust for Heirloom Tomato and Pimento Cheese Tart with Cornmeal Crust

Use dry beans or rice or pie weights to keep the dough from puffing up while baking.

Pimento cheese ingredients for Heirloom Tomato and Pimento Cheese Tart with Cornmeal Crust-26

The pimento cheese filling for the Heirloom Tomato and Pimento Cheese Tart with Cornmeal Crust is an easy blend of cream cheese, Greek yogurt, Tillamook cheddar cheese, pimento peppers, fresh chopped chives, smoked paprika and a few dashes of Louisiana Hot Sauce.

Filling the Heirloom Tomato and Pimento Cheese Tart with Cornmeal Crust

Use an offset spatula to spread the pimento cheese evenly in the cooled tart shell.

Sliced tomatoes for Heirloom Tomato and Pimento Cheese Tart with Cornmeal Crust

Place the sliced tomatoes on a paper towel lined baking sheet and sprinkle liberally with sea salt to draw the moisture out of the tomatoes before putting them on the top of the tart.

Layering the Heirloom Tomato and Pimento Cheese Tart with Cornmeal Crust

Layer the sliced tomatoes on top of the filled and chilled tart.

Heirloom Tomato and Pimento Cheese Tart with Cornmeal Crust from Baking The Goods

So much savory gooness happening in the tomato bejeweled Heirloom Tomato and Pimento Cheese Tart with Cornmeal Crust.

Table set with Heirloom Tomato and Pimento Cheese Tart with Cornmeal Crust

Don’t you just want to pull up that stool and dive into this Heirloom Tomato and Pimento Cheese Tart with Cornmeal Crust immediately?

Heirloom Tomato and Pimento Cheese Tart with Cornmeal Crust - close up

In case you needed more convincing, here is an extra close up of all that summery flavor.

Sliced Heirloom Tomato and Pimento Cheese Tart with Cornmeal Crust-3

A slice of this Heirloom Tomato and Pimento Cheese Tart with Cornmeal Crust is extra nice with a drizzle of olive oil, fresh chives, fresh cracked pepper and sea salt flakes. 

Heirloom Tomato and Pimento Cheese Tart with Cornmeal Crust - slice

I saved you a slice of Heirloom Tomato and Pimento Cheese Tart with Cornmeal Crust.

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Heirloom Tomato and Pimento Cheese Tart with Cornmeal Crust by Baking The Goods

Heirloom Tomato Pimento Cheese Tart

  • Author: Becky Sue of Baking The Goods
  • Total Time: 50 minutes
  • Yield: 8 slices
Print Recipe

Description

This super savory Heirloom Tomato Pimento Cheese Tart is a southern food lovers dream with a warmly peppered, crisp cornmeal tart shell filled with extra creamy, sweetly spiced pimento cheese filling and topped with a stunning array of summer fresh heirloom tomatoes. 

Ingredients

Units

BLACK PEPPER CORNMEAL CRUST

  • 1/2 cup unsalted butter (- cold and cut into 1/2″ cubes)
  • 3/4 cup all purpose flour
  • 1/2 cup fine ground cornmeal
  • 1 teaspoon fine sea salt
  • 3/4 teaspoon freshly cracked black pepper
  • 2 tablespoons ice cold vodka
  • 1 tablespoon olive oil

PIMENTO CHEESE FILLING

  • 4 ounces cream cheese (at room temperature)
  • 1/2 cup Greek yogurt (at room temperature)
  • 1 1/2 cups cheddar cheese (grated)
  • 1/4 cup chopped pimento peppers
  • 2 tablespoons freshly chopped chives
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon smoked paprika (- or plain paprika)
  • a few dashes hot sauce
  • 2–3 large heirloom tomatoes
  • 2–3 medium heirloom tomatoes
  • 1/2 cup cherry tomatoes

Instructions

BLACK PEPPER CORNMEAL CRUST

  1. Preheat the oven to 400°F.
  2. Whisk together the flour, cornmeal, black pepper and salt in a medium sized bowl and set aside.
  3. Add the butter to the flour mixture and use a pastry blender or your hands to squish the butter in with the dry ingredients until pea sized granules start to from. 
  4. Slowly add the ice cold vodka and use a fork to mix until hydrated. Then mix in the olive oil until just combined. The dough should be a little rough and shaggy but hold together when squeezed in your hand.
  5. Transfer the dough into a 10″ removable bottom tart pan and press the dough into the pan evenly and up the sides. Prick the bottom of the shell with a fork.
  6. Line with parchment paper or foil and fill with beans or rice to weigh the dough down. Bake for 15-20 minutes until the edges begin to turn a golden brown. Remove the foil filled with beans and bake the crust for another 5 minutes until the edges are a deep golden brown and the bottom is fully baked and golden. Set aside and allow to cool. 

PIMENTO CHEESE FILLING

  1. In the bowl of a stand mixer with the whisk attached, whip the cream cheese and yogurt together until light and fluffy. Mix in the remaining ingredients until blended. 
  2. Gently transfer into the cooled tart shell then use a small offset spatula to smooth out the the filling and spread it to the sides. Chill in the fridge for at least 2 hours to allow the filling to set.
  3. Line a baking sheet with paper towels. Slice the large, medium and a few of the small tomatoes into 1/4″ – 1/2′ thick slices. Lay the tomato slices on the lined baking sheet and sprinkle liberally with sea salt – this helps to draw the moisture out of the tomatoes so it doesn’t soak into your tart. Allow to sit at least an hour.
  4. Once the filling it set, layer with sliced tomatoes, top with drizzle of olive oil, fresh chopped chives, crunchy salt flakes and freshly ground black pepper. Slice and serve!

Notes

Store in the refrigerator for up to 3 days.

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Tart
  • Cuisine: Southern

Keywords: cormeal tomato tart, cornmeal crust, Heirloom Tomato Pimento Cheese Tart, tomato tart

A big thanks to Becky of Square Meal Round Table & Annie of What Annie’s Eating for organizing this tomato loving group under the tag #wesaytomatoes on Instagram. Now excuse me while I make all of these juicy tomato recipes before tomato season ends!

Heirloom Tomato and Pimento Cheese Tart with Cornmeal Crust by Baking The Goods

Heirloom Tomato and Pimento Cheese Tart with Cornmeal Crust by Baking The Goods

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