Fresh Tomato Tart with Homemade Crust

This tomato tart is one of my favorite seasonal recipes…you know the kind you can only make a certain time of year. I wait all summer for my tomatoes to reach that perfect moment when they’re so sweet and juicy you can barely wait to slice into them, and then I make this tart at least twice a week. I love each part of it: the buttery crust, the melty cheese, and those gorgeous tomato slices.

I know that something about this feels…fancy, but I want to encourage you to get over that and make it. It’s not fancy, it’s just a simple seasonal recipe. As you’ll see, I will constantly harass you to get your tomato slices as dry as possible. Please listen to me!

What You’ll Need

As written, this will make 8-12 pieces, enough for 4-6 people as a main course or more as an appetizer.

You can double this and it will fill a half-sheet pan (18×13 inches).

for the Crust

• 2 cups all-purpose flour (240 grams)
• 8 tablespoons unsalted butter, cold, cut into ½-inch cubes
• 1 egg yolk
• ¼ cup cold water
• ½ teaspoon salt

For The Topping

• 2 pounds tomatoes (3-4 medium sized), use ripe but firm tomatoes
• ½ cup fresh parsley
• ¼ cup fresh basil
• 2 teaspoons fresh thyme
• 3 garlic cloves
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup olive oil
• 3 tablespoons Dijon mustard
• ½ pound Gruyere cheese, freshly shredded (about 2 cups)
• ½ cup grated parmesan cheese

Making the crust and topping, step by step

Don’t worry about using a tart pan, a rimmed baking sheet is perfect! You get more servings, it’s easier to slice and serve, and you don’t have to worry about getting it out of a fancy pan in one piece. Just roll your dough right onto the sheet, press it into the corners, and you’re good to go.

Making the dough for the crust

Start by getting your butter really cold. I keep mine in the freezer for about 15 minutes before I use it. Cold butter is what gives you those flaky layers! Toss your flour, salt, and butter cubes into the food processor and pulse just a few times.

You want the butter pieces to look like small peas – not powder, but not huge chunks either.

Mix your egg yolk and cold water in a small bowl, then with the processor running, pour it in. Here’s the thing – don’t let it form a perfect ball of dough. It should look like coarse crumbs that are just starting to hold together.

If you overwork it, you’ll get a tough crust instead of a tender one.

Turn it out onto your counter and gently press it into a 6-inch circle. Wrap it tight in plastic wrap and let it chill for at least 30 minutes.

This rest time lets the gluten relax so your dough won’t shrink back when you roll it.

Prepping the Tomatoes

While your dough chills, core your tomatoes and slice them about ¼-inch thick. This is where most people mess up. You have to get rid of the excess water or your beautiful tart will be soggy.

Lay them in a single layer on a wire rack set over a baking sheet and let them drain. I even press them gently with paper towels to pull out more moisture. Trust me on this step!

Making the Herb Paste

Throw all your herbs, garlic, salt, and pepper into a clean food processor bowl and pulse until everything’s finely chopped. Then, with it running, drizzle in the olive oil to make a thick paste.

It should coat the back of a spoon but not be runny.

Gently toss this with your drained tomato slices. You want to coat them, not mash them.

Rolling and Par-Baking

On a floured surface, roll your chilled dough into a 10×15-inch rectangle. Don’t stress about making it perfect – rustic works! Transfer it to your baking sheet and press it into all the corners. If you have thin spots, just patch them with scraps of dough.

Line it with foil and fill with pie weights (or dry beans if you don’t have weights). This keeps the crust from puffing up. Bake at 400°F for 15 minutes, then remove the foil and weights.

Let it cool for 5 minutes while you turn your oven down to 375°F.

Assembly

Brush the warm crust with Dijon mustar, this creates a barrier that helps prevent sogginess. Sprinkle most of your cheese over the mustard, saving about ½ cup of Gruyere for the top.

Now comes the fun part – arrange your tomato slices over the cheese, overlapping them slightly. They should cover the whole surface. Strain any leftover juices from the bowl and spread the remaining herb mixture over the tomatoes. Top with your remaining cheese.

Bake

Thirty minutes at 375°F and you’re done! The cheese should be golden and bubbly, and the tomatoes will look caramelized around the edges.

Let it cool for just a few minutes before slicing. It’ll hold together better if you give it a minute to set up.

Storing leftovers

 This tart is best served fresh from the oven, but leftovers keep really well! Store covered in the refrigerator for up to 3 days. To reheat, pop individual slices in the microwave for about 30 seconds or use your air fryer to crisp up the crust again. It’s also perfectly good cold.

Make-Ahead Options

You can definitely prep parts of this ahead to make dinner easier:

• The dough: Make it up to a day ahead and keep it wrapped in the fridge. Just let it sit at room temperature for about 10 minutes before rolling so it’s not rock-hard.
• The herb mixture: This actually gets better after sitting overnight in the fridge. The flavors meld together beautifully.
• Par-baked crust: You can blind-bake the crust in the morning, then just assemble and do the final bake when you’re ready for dinner.

The one thing I don’t recommend making ahead is the fully assembled tart. The tomatoes will keep releasing moisture and make your crust soggy.

What to Serve with your Tart

For a light dinner: A simple green salad is honestly all you need: something crisp with good lettuce, maybe some cucumber and a light vinaigrette. The tart is rich enough that you want something fresh and clean alongside it. I love arugula with lemon and olive oil.

For entertaining: Cut this into smaller squares and it’s perfect for a party! I’ll serve it with:

• A cheese and charcuterie board
• Some crusty bread and good homemade butter
• Fresh fruit berries or sliced peaches are lovely in summer
• A crisp white wine or rosé

Make it heartier: If you want this to feel more like a full meal, add some protein. A simple roasted chicken breast or whole skillet-roasted chicken works great. Or keep it vegetarian and add a bowl of white beans tossed with herbs.

Make It Your Own

The basic idea – pastry + cheese + vegetables + herbs, is SO adaptable. Use what you have, and make it yours! 

Different Vegetables: This works beautifully with other summer veggies! Try zucchini or yellow squash (slice thin and salt them first to draw out moisture), roasted bell peppers, or even thinly sliced eggplant. Just remember the golden rule – if it’s watery, you need to drain it first.

Cheese Swaps: Don’t have Gruyere? No problem. Sharp cheddar, fontina, goat cheese, or even fresh mozzarella all work great. Just grate it fresh for the best melting. A mix of whatever good melting cheeses you have on hand is perfect.

Herb Variations: Switch up the herbs based on what you’ve got! Try dill and chives for something different. Even just basil alone is lovely if that’s all you have growing.

Make it Heartier: Add some cooked bacon or prosciutto between the cheese and tomatoes. Or mix in some caramelized onions with the herbs. Sun-dried tomatoes chopped into the herb paste adds extra tomato flavor too

Questions and Troubleshooting

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