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Summer tomato tart recipe

Summer tomato tart recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Savoury pies and tarts
  • Vegetable pies and tarts
  • Tomato tart

Late summer is picnic time and tomato time. It's the perfect time to make this quick and easy fresh tomato and Swiss cheese tart flavoured with grainy mustard.

7 people made this

IngredientsServes: 4

  • shortcrust pastry for a 23cm tart
  • 120g grainy brown mustard
  • 3 large ripe tomatoes, thinly sliced
  • 6 thick slices Swiss cheese
  • 1 tablespoon olive oil, or as needed
  • 2 tablespoons herbes de Provence

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Preheat oven to 190 C / Gas 5. Roll out pastry on a floured surface and line tart tin. Poke holes in the pastry base with a fork.
  2. Spread the mustard evenly over the bottom of the pastry. Cover the mustard with the Swiss cheese in a layer. Arrange slices of tomato, overlapping in a spiral from the edge to the centre, covering up the cheese. Drizzle olive oil over the tomatoes and sprinkle the tart with the dried herbs.
  3. Bake in the preheated oven until the pastry has browned, the cheese has melted and the tomatoes are curled at the edges, about 20 minutes.

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Reviews & ratingsAverage global rating:(35)

Reviews in English (32)

by abapplez

Prepared for the Recipe Group. Hubby and I both really enjoyed this for lunch today. All of the flavors go together so well and it is a very easy recipe that was fast to throw together with great results. After reading the reviews, I made a couple of small changes. I pre-baked the crust for 10 min at 350 and allowed it to cool for a few min.For the mustard, I used a couple of TBS of Grey Poupon and then mixed in a couple of tsp of stone ground mustard and spread approx 3/4 of that mixture on the crust. I sliced the tomatoes and then placed them all on paper towels for approx30 min to drain and then proceeded with the recipe. All of these small changes workedout very well in preventing a soggy crust and watery filling. We will definitely make this again very soon. Thanks for sharing!!-27 Aug 2011

by etincelle

Delicious! Tasted just like my host mom's in France. I used puff pastry which gave me the flaky crust I was looking to recreate. Merci!-11 Aug 2011

by sueb

Fantastic taste! I layered the cheese on top of the tomatoes instead of under them. Great flavor and color combination!-10 Jul 2011

Summer Tomato Tart

This Summer Tomato Tart is the perfect tomato tart recipe when you have lots of fresh, fragrant tomatoes in the garden. The tomato tart recipe is one of my most requested dishes from family and friends.
The tomato tart is made using the best ever homemade tomato sauce cooked together with eggs and Parmesan cheese. It makes a delicious and versatile tart. Served warm with a salad it is a perfect supper dish or a light lunch. Cold it goes really well in a lunch box, or a party or picnic food. I like to decorate the tart with salty, canned anchovies and a few black olives, but that's optional.

Make the sauce with fresh tomatoes when in season, otherwise, tinned chopped tomatoes work really well.

  1. Preheat oven to 180°C/350°F/gas mark 4. Grease and line a 30 x 40cm baking tray with the pastry and score a line two centimetres in from the edge, all the way around. Pinch the border up to form a wall then prick the base all over with a fork. Brush with beaten egg and sprinkle with thyme.
  2. Halve and quarter the tomatoes, depending on their size and season well with salt, then lay them all over the tart, taking care to keep them within confines of the scored line.
  3. Roast in the oven for 40 minutes, then leave to cool.
  4. To make the herb oil, blitz the herbs in a food processor with the olive oil and a pinch of salt.
  5. Dress the cooled tart with the oil and serve with a salad of rocket, lemon juice and Parmesan shavings.

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Recipe Summary

  • 1 recipe pastry for a single 9-inch pie crust
  • 3 tomatoes, thinly sliced
  • 2 teaspoons salt
  • 3 cloves garlic, minced
  • ¼ cup chopped fresh basil
  • ½ cup shredded Cheddar cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup mayonnaise

Preheat oven to 450 degrees F (230 degrees C).

Press pie crust into a 9-inch pie pan prick bottom and sides with fork.

Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.

Reduce oven temperature to 350 degrees F (175 degrees C).

Place tomatoes in a single layer of a colander sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel. Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto tomato layer. Sprinkle half the Cheddar cheese and half the mozzarella cheese over basil layer. Repeat layering with remaining tomatoes, garlic, basil, Cheddar cheese, and mozzarella cheese. Spread mayonnaise over the top mozzarella cheese layer.

Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.

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I ripped this recipe out of "Gourmet" in 2006 and finally made it last night. I would slow roast the tomatoes at 275 for 1 1/2 hours. At 400, the bottoms were blackened. The pastry does get soggy if not served almost immediately. I like the suggestion of using goat cheese but not sure I will try this again. There are better ways to use great farmers' market San Marzano tomatoes.

Easy and great as a full meal with a side salad and nice white wine. I used goat cheese instead of parmigiano and put it on the last few minutes of cooking, in small chunks - wonderful! For those with tomato problems, use "plum" and nothing larger - I used Campari, which are larger than a cherry tomato, but not much. Cut them in half and give them a squeeze and a few hard shakes while holding over the sink to get rid of some pulp and liquid.

Superb! I, too, roasted the tomatoes longer, because I had pretty large tomatoes. Served it as a vegetarian main course with a hearty grain salad as a side, but probably would have been better as a side itself. I would definitely make it again. Great as is, no changes needed in my opinion.

This was very good, made it for a family gathering I made small tartlets (2 ") instead of one tart and it worked fine. I also added garlic and put them back into the oven for 5 minutes after assembling them. It just melted the cheese a bit. Everyone loved it!

my friend and i made these for a dinner party - the tart was quite good and lovely to look at. puff pastry is fun and easy to work with. 2 slices per person was perfect during cocktails.

Easy and delicious. Piece of cake. The only way to make this better is to use roma tomatoes from your own garden. Cheers!

I love roasted tomatoes. This was the first time I ever tried puff pastry. It was fabulous. No problems and very elegant for my dinner party. I used it as a side dish with salmon baked over potatoes with a vinegarette dressing on it. A+. and people wanted the recipe! Always a nice compliment.

This was a total disaster and a major disappointment. As an experienced cook, I made this dish based on Epicurious reviews for company. I could not even serve this as it would not cut nor would it come off the pan.

This is a delicious and unique dish. The roasted tomatoes are fantastic, and have inspired me to use roasted tomatoes in other dishes, including tomato sauces. However, my toppings did slide around a bit on the puff pastry crust and didn't look nearly as beautiful as the picture.

Having read a few other reviews, I will comment that using plum tomatoes might avoid the problems. I've made this twice and it came out perfectly just as the recipe specified. My 20-something stepkids all gave it a big thumbs up. It's so light that I like it just as one of a few appetizers for a dinner party. But definitely serve it right away.

I'm not a tomato fan generally, but this one I liked. If I was to do it again I think I would roast the tomatoes longer, as suggested by another reviewer, or do them on a grill. An easy, healthy vegetarian dish.

I recommend cooking the tomatoes longer because they were bursting with juices which makes the crust soggy. When I made it again I roasted the tomatoes about an hour longer. The tomatoes were perfect and tasty.

Serve it quickly because the crust becomes soggy in a relatively short amount of time.

I'm in the minority here, but I made this for book club last night and it was good but not great and for the first time not a person asked for the recipe. There are better uses for August tomatoes in my opinion. It did look good though. . .

This was very pizza-like, however still incredibly delicious. The puff pastry dough is nice and buttery, but I think in the future I will use this recipe as a guide to roasting tomatoes as a side dish, rather than constructing the entire tart.

This dish was easy and delicious. I slid the backed pastry into a class pie plate and topped with the tomatoes and cheese. Very pretty

Very good! Of course I could live off tomatoes alone, their my favorite food. My hubby however is not a big fan but thought this recipe was really good. I added a little garlic powder to tomatoes before roasting and to the top of the pastry before baking. Would be great for a party. The thyme really gives it unique taste.

Made this yesterday using heirloom tomatoes from the farmers' market. Also used mustard on the bottom, per another reviewer's tip. Very nice side dish, especially as it was good at room temp. Would definitely do again.

This tart was fresh and delicious. I made it as a side dish for my husband and some friends. We all loved it. I roasted the tomatoes on the grill and substituted asiago cheese for the parmesan. I served it with grilled chicken and a spinach salad. YUM!

This was very good, the tomatoes turned out delicious. Try spreading some Dijon mustard on the crust and keep the cheese for the topping. French trick. Very very nice

This was a tasty and relatively simple tart recipe. I used strawberry tomatoes. The most lengthy component is the time to oven roast the tomatoes. Everyone enjoyed this with a salad for a simple and light feeling evening meal.

I thought this was great, and even better cold the next day. I found the tomatoes roasted much faster than the recipe stated - mine were done in under 45 min.

It was love at first bite! Excellant recipe, easy to make! You make it once and your imagination will have you making this with other vegetables. Best savory tart I have ever had. This will be a regular side dish at my home.

Excellent. Initially I was a little skeptical about this dish because the list of ingredients is so simple however, I made it using the ingredients as written and am impressed that oven-roasted tomatoes have so much flavor. The only change I made was to bake the pastry on parchment paper to avoid any sticking (although I am not sure this was necessary). Try this tasty tart - you will like it!

I'm sure this dish would be delicious just as written, but with all of the fresh basil in my garden, I couldn't resist topping it with lots of it! I also added a little roasted garlic as well, and it was the most delicious savory tart that we have ever tasted. This will be one of my favorite summer side dishes!!

A Tart with Ultratomatoey Flavor and a Crisp Crust

Parcooking the tomatoes in the oven is the key to our tart’s success.


After reducing the tangy syrup, we add the tomatoes to the skillet and roast them for a full hour, concentrating their flavor.


With much of the fruit&rsquos moisture driven off, the store-bought puff pastry placed over top bakes up golden brown and crisp.


Turning out the finished tart reveals lightly caramelized fruit gleaming with a sweet-tart glaze crowning the flaky, buttery base.

Tomato Tart

  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 20 mins
  • Yield: 8 servings 1 x


A buttery, flaky crust is filled with fresh tomatoes, bacon and lots of cheese for the perfect end of summer Tomato Tart Recipe.


For the Crust:

  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 4 tablespoons very cold vegetable shortening
  • 4 tablespoons very cold butter
  • 1/4 to 1/3 cup ice water

For the tart

  • 1 pound tomatoes, cored, cut lengthwise into 1/4 -inch slices, seeds removed
  • 1 tablespoon extra-virgin olive oil
  • kosher salt
  • freshly ground pepper
  • 1/4 cup grated Parmesan cheese
  • 4 ounces fresh mozzarella, sliced
  • 2 slices bacon, cooked and coarsely crumbled
  • 8 fresh basil leaves, roughly torn


For the crust:

  1. In a large bowl, mix together the flour, salt, and baking powder.
  2. Cut the very cold vegetable shortening and butter into 1/2-inch cubes and add them to the flour mixture. Using either a pastry cutter, a fork or your fingertips, blend the butter and shortening into the flour. Cut it in until they are roughly pea sized. Pour 1/4 cup of the ice water into the mixture, and, using a fork, blend the water into the mixture. You just want everything to come together enough to stick together. Add more water if needed, 1 tablespoon at a time, just until the dough holds together. Turn the dough out onto a piece of plastic wrap, wrap up and refrigerate for 30 minutes.

For the tart:

  1. Put one rack in the oven in the center, and the other rack one notch below the center. Preheat the oven to 400F.
  2. *Roll the dough out to a 12-inch circle that is approximately 1/4-inch thick. Transfer the dough to a 9-inch tart pan. Press the dough into the tart pan, folding back the edges a bit to form a crust. Feel free to patch up any spots that need patching. Refrigerate the crust for 30 minutes to prevent it shrinking while baking.
  3. Remove the crust from the refrigerator and prick generously with a fork. Cover it completely with a piece of aluminum foil, shiny side down, and put pie weights or dried beans on top of the foil. Blind bake the crust in the preheated oven for 20 minutes.
  4. Meanwhile, toss the tomato slices with the olive oil and season with salt and pepper. Lay them in a single layer on a baking sheet and place them on the rack below the middle rack and roast for 15-20 minutes. Remove from the oven and set aside.
  5. When the crust has cooked for 20 minutes, remove from the oven and remove the foil and beans. Return to the oven and cook an additional 5 to 10 minutes, until the crust is golden brown.
  6. When the crust has browned, remove from the oven and evenly sprinkle the Parmesan over the crust. Using a slotted spoon or tongs, remove the roasted tomatoes from the pan and arrange them in a single layer in the crust. (Leave the juices behind.) Arrange the mozzarella over the tomatoes, then top that with the bacon crumbles. Return the pie to the oven and bake until the cheese is melted and browned, about 30 minutes.
  7. Sprinkle the tart with the basil, and allow to cool for 5 minutes before removing from the pan.
  8. *For easier transfer to the tart pan, roll the dough out on a silicone mat, a piece of plastic wrap or a piece of waxed paper. Then you don’t have to worry about your crust sticking to the counter, and it’s easier to transfer over without breaking the crust.

Recipe Notes:

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Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

How to Keep Your Crust Crispy

Juicy tomatoes are so satisfying, but they can also make tart doughs soggy. This recipe has you do two things to ensure a crispy tart. First, slice the tomatoes and let them sit on paper towels to soak up some of that juice before you even turn on the oven. Then, brush a lemon-y mayonnaise onto the puff pastry before you top with the tomatoes, which helps keep any remaining tomato juices from leaking into the dough. Since the tart uses so few ingredients, each one needs to taste great on its own. mayo is the key flavoring that ties this tart together, use the good stuff: Duke’s® Real Mayonnaise gives a distinctive tangy flavor that works well when paired with the sweet tomatoes.

Since smooth and creamy Duke’s® Real Mayonnaise is made from rich egg yolks (not whites) and apple cider vinegar—and zero sugar—make sure to always keep a jar in the fridge to liven any dish up. With some on hand, you can make this vibrant tart a staple on your summer table all through heirloom tomato season.


Food Processor Tart Dough, refrigerated, or your favorite, prepared as directed.

For Crust:

Preheat the oven to 400°F. Get out a large, preferably rimless, baking sheet.

On a large sheet of floured parchment paper or wax paper, roll the dough into a large rectangle slightly less than ¼-inch thick. If you’re using parchment paper, slide the paper and pastry onto the baking sheet and trim the paper so it fits the pan. If you’re using wax paper, invert the pastry onto the pan and peel off the paper.

To Assemble:

Spread the pesto on the pastry, leaving a 1-inch border.

In a small bowl, mix 1⁄4 cup of the Parmesan cheese and the cornmeal. Sprinkle over the pesto. Layer on tomato slices (about five slices per row). Salt and pepper, to taste. Fold the edge of the pastry over the perimeter of the tomatoes.

Bake on the center oven rack for 20 minutes. Remove from the oven, sprinkle with the remaining Parmesan cheese, and drizzle with cream. Reduce the heat to 375°F and bake for 25 to 30 minutes more, or until the crust is golden and the filling is bubbling.

Transfer to a cooling rack for 5 to 10 minutes before serving. Garnish with basil leaves.

Everything Tomato Tart

We've taken the experience of eating an everything bagel with cream cheese topped by a juicy slice of tomato and transformed it into a stunning summer tart. Everything spice adds texture and flavor to an easy and forgiving cream cheese crust. The filling is similar to a no-bake cheesecake, featuring a light, smooth mix of cream cheese, mascarpone and whipped cream, with fresh dill and chives for an herby punch.

Take this tart in whatever direction you want. Leave out or swap in your spice blend of choice. Change up the herbs. Use a mix of tomato varieties, piled high or spaced out with filling peeking through. We liked the texture provided by the mascarpone, but if you can't find it, use additional cream cheese. The filling will be somewhat denser, but you can slightly increase the heavy cream to lighten it.

Make Ahead: The disk of dough needs to be refrigerated for at least 30 minutes and up to overnight. The rolled-out crust needs at least 30 minutes to chill, though it can also be refrigerated overnight. Bake the crust a day in advance, if you want. Leftover tart keeps well in the refrigerator for up to 2 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

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Make the crust: In a small bowl, whisk together the flour, salt and everything spice.

In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, combine the butter and cream cheese on low speed until smooth, about 45 seconds. Mix in the flour mixture until the dough holds together and forms large clumps that come away from the sides of the bowl, about 30 seconds.

Form the dough into a smooth ball, flatten into a 6-inch disk, wrap in plastic wrap and refrigerate for 30 minutes, or overnight. Clean out the bowl to prepare for the filling.

Lightly butter a 9-inch pie dish. Lightly flour the work surface and a rolling pin. Roll the dough out to a round about 4 inches wider than the bottom of the pie pan, periodically lifting and turning the dough to prevent it from sticking to the work surface. Reflour the surface and rolling pin as needed. Press the dough into the prepared pan. Trim the edge, leaving a 1/2-inch overhang. Tuck the overhang under itself to form a thick rim. Crimp the edge in whatever pattern you want — pinching, pressing the tines of a fork or leaving it plain. Cover and refrigerate the crust until it is cold and firm, 30 minutes or up to overnight.

Position rack in the middle of the oven and preheat to 375 degrees.

Prick the bottom of the crust all over with a fork (this is called docking). Press a piece of aluminum foil into the cold pie crust, covering the edges of the crust. Fill the foil with dried beans, metal pie weights or even sugar. Bake for 15 minutes. Carefully remove the aluminum foil and pie weights. Bake for an additional 15 to 17 minutes, until the crust is set, lightly golden and cooked through. Transfer to a wire rack and let cool completely.

Make the filling: Arrange the sliced tomatoes on a layer of paper towels or dish towels you don't mind staining. Sprinkle with kosher salt on both sides to help season and draw excess moisture out. Let them rest while you make the filling.

Pour the heavy whipping cream into the bowl of a stand mixer fitted with balloon-whisk attachment (you may also use a hand mixer here). Beat on high speed, just until firm peaks form. Pull off the whisk attachment or the beaters out and see how the cream looks in the bowl and on the attachment. If it flops over, it needs more time if it holds its shape, you’re set. Transfer the whipped cream to a separate bowl or container refrigerate until you're ready to use it.

Combine the cream cheese and mascarpone in the same mixer bowl (no need to wipe it out) use the mixer's paddle attachment and beat on medium speed until smooth and well incorporated. Add the lemon juice beat (medium speed) until smooth. Stop to add the dill and chives beat on low speed until thoroughly incorporated.

Use a flexible spatula to gently fold in half the whipped cream. Lift the cream cheese-mascarpone mixture from the bottom of the bowl over the top of the whipped cream, rotating the bowl as you work and trying not to deflate the whipped cream too much. This folding step will help lighten the cheese mixture. Fold in the remaining whipped cream. Taste, adding more lemon juice or salt until you're happy with the flavor.

Use an offset spatula or spoon to spread the filling evenly over the cooled crust. Arrange the tomatoes in any way you like. Drizzle a little olive oil over the top and then sprinkle with the remaining 2 teaspoons of everything spice, or more to taste. The tart can be served right away, but it will firm up and be easier to slice and eat after refrigerating for at least an hour. If you choose to refrigerate it, hold off on the olive oil and everything spice sprinkle until right before serving.

NOTE: To make your own everything spice, combine 2 tablespoons each sesame and poppy seed and 1 tablespoon each caraway seed, sea or kosher salt, dehydrated onion flakes and dehydrated garlic flakes. You will have extra, which will keep indefinitely in your pantry.

Recipe Source

From Voraciously lead writer Becky Krystal crust recipe adapted from cookbook author Elinor Klivans.


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