Tomato Tart - unmoulded

 

As much as I love to cook, I’m a bit lazy in the kitchen.  I don’t like things with too many steps, too many ingredients or that take too much time.  This gorgeous Tomato Tart is a fabulous way to enjoy fresh tomatoes, and it’s a snap to put together.  Even better, you can make the tart ahead and serve it at room temp!

I often make this Tomato Tart when we have dinner company in Summer.  I serve it room-temp out on the back porch with a nice dry white Italian wine and a tossed salad.  The tart is also great served in thin slices as a appetizer.

Feel free to use a premade pie crust – you will need the kind that come folded or rolled up, not the kind that come in a tin.  And by all means make the dish your own by varying the herbs and cheeses used.  Any tomatoes you have will do – heirlooms, cherry, grape, beefsteak, etc. – as long as they are fresh and flavorful.  Bonus points if you have multiple colors!

 

No tart pan?  No problem – see the tip below for how to make this a rustic, freeform tart.

Tomato Tart in tart pan

Here’s What You Need:

  • All-purpose flour
  • pie crust dough for one crust
  • 1 tsp. crushed garlic
  • 1 cup grated mixed Italian cheeses, such as Fontina, Romano, Parmesan or Peccorino
  • 1/4 cup minced herbs (basil, oregano, parsley – whatever you like)
  • 4 thyme sprigs or 1/2 tsp. dried thyme
  • 1 1/2 pounds ripe tomatoes, seeded and sliced 1/4 inch thick
  • 2 Tbsp. olive oil
  • Coarse salt and freshly ground pepper

Here’s What to Do:

Preheat oven to 450°.  Roll out dough to a 12″ circle, 1/8-inch-thick.  Line 10” tart pan (with removable bottom) with the dough, roll excess in, crimp into the fluted sides and use rolling pin to trim dough flush with the top.  Chill dough in pan 30 minutes.  Spread garlic evenly on the chilled crust.  Sprinkle with half of the cheese and then all of the herbs.  Arrange the tomatoes on top of the herbs, in an overlapping circular pattern.  Season with salt and pepper.  Sprinkle with remaining cheese, and drizzle with the 2 tablespoons olive oil.

Place tart in oven and reduce temperature to 400°.  Bake until crust is golden and tomatoes are soft, 45 to 55 minutes. Cool on a wire rack for 20 minutes, and serve warm, or cool completely to serve room temp.  Serves 10 as an appetizer or 6 for a light dinner.

Tip:  if you don’t have a tart pan, line a rimmed baking sheet with parchment.  Lay crust on parchment and build tart as instructed, leaving a generous inch border of crust around filling.  Fold crust over filling and lightly crimp to make sure filling stays put.  Bake as instructed.

Enjoy!

Tomato Tart cooling on rack

Tomato Tart

A simple, savory tart using fresh tomatoes that can be served warm or room-temp, as an appetizer or light supper.
Author Elizabeth

Ingredients

  • All-purpose flour
  • pie crust dough for one crust
  • 1 tsp. crushed garlic
  • 1 cup grated mixed Italian cheeses such as Fontina, Romano, Parmesan or Peccorino
  • 1/4 cup minced herbs basil, oregano, parsley – whatever you like
  • 4 thyme sprigs or 1/2 tsp. dried thyme
  • 1 1/2 pounds ripe tomatoes seeded and sliced 1/4 inch thick
  • 2 Tbsp. olive oil
  • Coarse salt and freshly ground pepper

Instructions

  • Line 10” tart pan (with removable bottom) with the dough, roll excess in, crimp into the fluted sides and use rolling pin to trim dough flush with the top.  Chill dough in pan 30 minutes.  Spread garlic evenly on the chilled crust.  Sprinkle with half of the cheese and then all of the herbs.  Arrange the tomatoes on top of the herbs, in an overlapping circular pattern.  Season with salt and pepper.  Sprinkle with remaining cheese, and drizzle with the 2 tablespoons olive oil.Place tart in oven and reduce temperature to 400°.  Bake until crust is golden and tomatoes are soft, 45 to 55 minutes. Cool on a wire rack for 20 minutes, and serve warm, or cool completely to serve room temp.  Serves 10 as an appetizer or 6 for a light dinner.
  • Tip:  if you don't have a tart pan, line a rimmed baking sheet with parchment.  Lay crust on parchment and build tart as instructed, leaving a generous inch border of crust around filling.  Fold crust over filling and lightly crimp to make sure filling stays put.  Bake as instructed.