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–+ servings

Fresh Tomato Tart

This beautiful tomato tart features a buttery, flaky crust topped with melty Gruyere cheese, fresh summer tomatoes, and a bright herb mixture. Perfect as a light dinner with salad or cut into squares for entertaining.
Prep Time:20 minutes
Cook Time:45 minutes
Chill Time:30 minutes
Total Time:1 hour 35 minutes

Equipment

  • 1 food processor
  • 1 10x15-inch rimmed baking sheet
  • 1 Rolling Pin
  • 1 Cheese grater

Ingredients

Crust

  • 2 cups all-purpose flour 240 grams
  • 8 tablespoons unsalted butter cold, cut into cubes
  • 1 egg yolk
  • ¼ cup cold water
  • ½ teaspoon salt
  • 2 pounds tomatoes 3-4 medium, sliced 1/4-inch thick
  • 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 shredded, about 2 cups
  • ½ cup parmesan cheese grated

Instructions

  • Prep dough for crust. In food processor, pulse flour, salt, and butter until butter is pea-sized. Whisk egg yolk and water together. With processor running, add yolk mixture and process until dough forms coarse crumbs. Form into 6-inch circle, wrap in plastic, and chill 30 minutes.
  • Prep tomatoes. Preheat oven to 400°F. Slice tomatoes 1/4-inch thick and place on wire rack over baking sheet to drain. Pat with paper towels to remove excess moisture.
  • Make herb paste. In clean food processor, pulse herbs, garlic, salt, and pepper until chopped. With processor running, add olive oil to make thick paste. Gently toss with drained tomatoes.
  • Pre-bake dough. Roll dough into 10x15-inch rectangle and transfer to baking sheet. Line with foil, fill with pie weights, and bake 15 minutes. Remove foil and weights, cool 5 minutes. Reduce oven to 375°F.
  • Assemble dough. Brush crust with Dijon mustard. Sprinkle with most of the cheeses, reserving 1/2 cup Gruyere. Arrange tomatoes over cheese, overlapping slightly. Top with herb mixture and remaining cheese.
  • Bake and serve. Bake 30 minutes until cheese is golden and bubbly. Cool slightly before slicing. Serve warm or at room temperature.

Notes

Draining the tomatoes is crucial for preventing a soggy crust.
Grate cheese from the block for best melting.
Crust can be made a day ahead and refrigerated. Leftover tart keeps 3 days in the refrigerator.
Nutrition facts are for ⅛ of the recipe.

Nutrition

Calories: 450kcal | Carbohydrates: 30g | Protein: 16g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 90mg | Sodium: 594mg | Potassium: 377mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2028IU | Vitamin C: 22mg | Calcium: 397mg | Iron: 2mg
Servings: 8 servings
Calories: 450kcal
Author: Katie Shaw