Heirloom Tomato and Leek Tart

It’s tomato season! If you have a garden, growing tomatoes are a test of patience that can sometimes make you want to pull your hair out. Luckily, local farmer’s markets are overflowing with tomatoes so sweet ripe tomatoes should be easy to come by.

This tart is perfect for a main course at brunch and also works well with a side salad for a light dinner -with a glass of vino (wink, wink!)

We simplify this recipe and make an easy weeknight meal by using a premade 11″ pie crust. The tart is made super savory with our Healthy On You® Provence You’ve Been Gone Herbes de Provence spice blend. It brings in the herby freshness of rosemary and thyme. It pairs well with the leeks and tomatoes to create a beautiful presentation.


Makes 6 servings

  • 1
    ready-made 11" pie crust
  • 1 tbsp
    olive oil, separated
  • ½ cup
    diced uncured pancetta
  • 2 medium
    leeks, white and light green parts, only
  • 3 large
    eggs + one egg yolk
  • 1 large
    ripe heirloom tomato, cut in about 5, ¼" inch thick slices
  • 2 tsp
    Healthy On You® Provence You've Been Gone Herbes de Provence spice blend
  • ½ cup
    low-fat milk
  • ½ cup
    asiago cheese, grated
  • a handful of arugula for garnish
  • salt and pepper to taste

Prep the Crust

  1. Preheat the oven to 350˚F.
  2. Roll out the dough and place it in a greased tart pan with a removable bottom. Form it around the edges to allow it to fit in all the ripples along the edge. Using a fork, poke a series of holes in the bottom.
  3. Bake in the oven for 15 mins. Remove and set aside, keep the oven on.

Make the Tart Filling

  1. Heat a 10" skillet over medium-high heat. Add the pancetta and cook for 3-5 minutes. Remove from the pan and discard the fat/oil and return to the heat.
  2. Add 1 tbsp of olive oil. When hot, add the leeks, and the Provence You've Been Gone spice blend and sea salt.  
  3. Cook, stirring frequently for 3-5 minutes until the leeks soften. If the leeks begin to burn at the edges, reduce the heat to medium-low. Add the pancetta back in. cook for one minute and remove from the heat and set aside.
  4. In a bowl, add the eggs and whisk well. Add the milk and cheese. Add a pinch of salt and pepper and ½ tsp of the Provence You've Been Gone spice blend.
  5. Working in layers, add the leek mixture to the bottom of the pie crust; then pour over ½ the egg mixture and repeat.
  6. Add the sliced tomatoes evenly across the top of the tart. Bake in the oven. (Good trick-place the tart on top of an upside-down baking tray on the oven rack to ensure the bottom crust gets crispy and not soggy.)  
  7. Bake for 25-30 minutes. Allow to rest for 8-10 minutes before serving. Top with fresh arugula.
Samantha Binkley