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Bite-into-the-ultimate-umami-bomb-from-this-heirloom-tomato-and-ackee-tart,-baked-in-an-aged-cheddar-thyme-crust-it's-an-explosion-of-flavour-in-every-bite

Heirloom Tomato & Ackee Tart in Aged Cheddar Thyme Crust

Juicy late summer heirloom tomatoes are layered atop savory ackee filling and baked in an aged cheddar and thyme crust for the ultimate umami bomb
Servings 8 servings
Author Chantal

Ingredients

  • 1 recipe Parbaked Golden Flaky Pastry Crust - Cheddar Thyme Variation
  • 1 recipe Ackee saute
  • Heirloom tomatoes cut into 1/4" thick slices, as needed
  • Oil as needed
  • Salt and Pepper as needed

Instructions

  1. Preheat oven to 350F

Assemble tart:

  1. Keeping the parbaked crust in its pan, place on a sheet tray so that it's easy to remove from the oven at the end of the baking

    Start-with-a-flavourful-aged-white-cheddar-and-thyme-pie-crust
  2. Spread ackee sauté into prepared crust
    Prebaked-aged-cheddar-thyme-crust-filled-with-cooked-ackee
  3. Layer the tomatoes overlapping where necessary, bear in mind they will shrink when they bake
    Layer-thick-slices-of-heirloom-tomatoes-atop-prepared-ackee
  4. Sprinkle tomatoes with salt and pepper and drizzle with oil
    Sprinkle-layered-tomatoes-with-sea-salt,-cracked-black-pepper-and-drizzle-with-oil
  5. Bake for 30 to 35 minutes till tomatoes are roasted (if your crust is becoming too dark either cover the edge with foil or turn your oven down to 325 and bake till done)
    Baked-heirloom-tomato-and-ackee-tart-in-aged-cheddar-thyme-crust
  6. Enjoy!