Simple Tomato Tart

I’ve been wanting to share this tomato tart with you guys pretty much every day for the last three months! And I’m finally getting to it. It’s better late than never, and the tomatoes in my garden are still going strong, so I think there’s still lots of time and room for this little masterpiece in your kitchen.

In French, this tart is called tarte à la tomate, and this tomato tart doesn’t really divert too much from the classic. The combination of fresh tomatoes, mustard, and cheese is always guaranteed to work!

Why this recipe works

• Such a simple recipe to put together.
• This tart is honestly the most glorious way to serve and highlight summer tomatoes and their fresh flavor!
• While I do make the tart dough from scratch here, you can make this with store-bought crust as well.
• You can make this with a tart pan, OR as a galette (a rustic tart) without a tart pan.
• The tart filling only needs 4 ingredients, but you have the option of elevating the flavor with a few other ingredients as well, IF you prefer.

I always wait for my heirloom tomatoes and slicing tomatoes to ripen just to make this tart! In fact, I like to use unripened tomatoes with my ripened tomatoes here too for a lovely contrast in flavor and color.

Other ingredients to add even more flavor

• Herbs – Herbs are a great way to add more fresh flavor to your tomato tart.

  • Basil
  • Oregano
  • Thyme
  • Parsley
  • Herbes de provence
• Chili – chopped fresh chili for some heat.
• Pepper jelly or tomato jam – Spread with the mustard on the bottom of the tart. I used my bacon tomato jam here on one of the tarts.

Ingredient notes and substitutions

• Tomatoes – It’s the main ingredient of course, and fresh tomatoes are a must. I do not recommend using canned or frozen (and thawed) tomatoes here. Use perfectly ripe, firm tomatoes that have good flavor. Here, I’m using black krim, pineapple tomato, and another slicing tomato that I grew in my yard, as well as an unripened tomato, because I love the sourness of it.
• Cheese – I used a salty and creamy cheese here. The feta was exceptionally creamier than the goat cheese, so it was my favorite pick. However, I’ve also made this tart with cheddar cheese on top, and it’s absolutely delicious! I’ve also added parmesan cheese on the bottom of the tart crust as it was parbaked to add flavor, and to act as a barrier between the crust and the filling.
• Salt and honey – Salt and honey act as seasoning. Honey isn’t required, but I highly recommend it. Instead of honey, you can also use white sugar or brown sugar. Both the salt and sweetness bring out the flavors of the tomato.
• Pate brisee – I make my own tart crust here. It’s a French shortcrust pastry called pâte brisée. It’s a flexible crust that has no sugar or sweetness in it. So, you can use this neutral-flavored crust for savory or sweet applications. For this, I added chopped herbs to complement the tomato flavor, and to add extra savory flavor to the tart. A homemade tart crust certainly amps up the flavor, but you can absolutely take shortcuts, if you prefer.

  • Use store-bought shortcrust pastry (not the sweet kind).
  • You can also use a non-sweet pie crust dough (like this all butter pie crust).
  • Puff pastry (homemade rough puff pastry or store-bought)

How to make classic tomato tart

Step 1 – Make and bake the crust

I made this shortcrust pastry from scratch. I used pate brisee as the tart crust. The dough was rolled out (image 1) and lined in a 9 inch tart pan.

After fitting the crust into the pan (image 2), I fold over the edges of the crust (about a 1 cm overhang) to create a thicker border along the sides of the tart pan (images 3 – 4). Then the excess is trimmed off by running a sharp knife along the edge of the tart pan. This creates a neat border.

I also add chopped herbs to the dough to flavor the tart crust even more. Here I added fresh oregano, but you can add parsley as well.

Then, I par-bake the tart crust dough before adding the tomato slices as the filling. If there are any holes in the crust, you can also grate some parmesan or cheddar cheese on top and let it melt in the oven to “seal” any cracks or holes (images 5 – 8).

Parbaking – Parbaking is to partially bake a pie crust / tart crust. I go into more detail about this in my how to blind bake pie crust tutorial.

By partially baking the crust, the dough firms up and retains its final shape. Plus, it helps to prevent a soggy crust when it’s baked with the tomato slices.

If you don’t have a tart pan, or prefer to make a rustic galette style tomato tart, you can skip to this section that outlines how to make a rustic tomato tart, without parbaking the dough, and without a tart pan.

Step 2 – Prepare the tomatoes and other ingredients (if using)

Wash and pat dry the tomatoes (image 9). Use a small paring knife to hull out the small stem area of the tomato (image 10). Then using a very sharp knife, slice the tomatoes horizontally (parallel to the stem), with a thickness of about 3/4 – 1 cm. Not too thick, and definitely not thin (image 11).

Place the tomato slices on a plate or cutting board and sprinkle a little salt on top and leave it aside for about 5 – 10 minutes, while you prepare the other ingredients (image 12).

Chop some herbs and chili (if using).

Step 3 – Prepare the tart

Spread a thin and even layer of mustard over the bottom of the tart crust (images 13 – 14). Optionally, sprinkle some chopped herbs on top as well.

Then lay the tomato slices on top. The tomato slices can overlap slightly, but I prefer not to let them overlap too much in order to keep an even layer of tomatoes. Cut any remaining slices to fill up any gaps in the tart (image 15).

Cut the goat cheese or feta cheese into chunks and place them over the sliced tomatoes. They don’t need to be spread evenly, but dotted over the tart instead (image 16). Sprinkle more herbs on top if you like too!

Image 17 shows you the two tarts I made – one with feta cheese and the other with goat cheese.

Step 4 – Bake the tart

Place the tomato tart on a baking sheet and transfer into your oven, in the lower third of the oven.

Bake until the crust starts to take on a golden brown color, and the tomatoes slightly caramelize at the edges, and so does the cheese.

Step 5 – Cool the tart (and final touches)

Once baked, remove the tart from the oven and let it cool down (image 18). If you try to remove the tart from the pan while it’s still piping hot, it’ll be very crumbly as the crust will still be soft.

While the tomato tart is still hot, drizzle some honey (or sprinkle a little bit of sugar) on top, and sprinkle any more herbs or black pepper on top too. A drizzle of olive oil is also great!

You also have the option of drizzling a little balsamic glaze! But make sure to only add the smallest drizzle because you don’t want to overpower the flavor of the tomatoes.

Allow the crust to cool down and become firm, and for the tomatoes to cool down as well.

Step 6 – Serve

You can serve the tomato tart while still a little warm, or at room temperature. Serve as is, or with a side salad, like a caprese salad! I could never have too much summer tomato!

How to make a rustic tomato tart (without a tart pan)

Preheat the oven to 350 F / 180 C. Place the oven rack in the lower third of the oven with a sheet pan or a pizza stone on it and allow the sheet pan / stone to preheat thoroughly after the oven heats. (Pizza stones can take about 1 hour, and a sheet pan about 30 minutes.)

Roll out the dough into a large circle that’s about 3 mm thick. Place the dough on a parchment paper. The edges don’t have to look neat, but smooth out any jagged edges.

Spread an even and thin layer of dijon mustard on the dough, leaving a 1.5 inch border along the edge. To keep a barrier between the tomatoes and the crust, grate some parmesan cheese or cheddar cheese and thinly spread it on top of the mustard layer. Lay the sliced and salted tomato slices over the cheese layer. Follow with the feta cheese to dollop on top of the tomato slices.

Then fold the pastry border over the tomatoes, for a folded edge of about 1 inch. Optionally, you can brush the pastry edge / crust with an egg wash for a sheen as well.

Carefully transfer the tart with the parchment paper onto the preheated sheet pan. Bake until the crust is golden brown, and keep an eye on it to make sure the bottom isn’t burning.

Then remove the tart from the oven when baked through and let it cool down before serving.

Tomato tart variations

• Using different type of tomatoes – Here, I use sliced tomatoes, but you can use cherry tomatoes too! Halved cherry tomatoes or plum tomatoes will work in this recipe. I don’t recommend using paste tomatoes, but the taste will still be OK with them too.
• Adding different flavors on top of the tart – Drizzle the baked tomato tart with chili honey, balsamic syrup, herb oil, or chopped herbs to add more flavor to the tart.
• Different spreads on the bottom of the tart – Instead of the mustard layer (or along with the mustard layer), you can add other flavors with different spreads.

  • I made a tomato tart with my bacon tomato jam spread on the bottom of the tart shell, which was spectacular (see image below)! But keep in mind that the jam along with the tomato slices could make the tart heavier for the crust.
  • A spread of my bourbon tomato jam on the base of the tart.
  • Pepper jelly spread on the bottom for a sweet and spicy flavor combo.
  • Spreading pesto on the bottom for a more herby pesto and tomato tart.

• Using pie crust – I have also made this tart with pie crust (the mealy version of my all butter pie crust) which is very similar to pate brisee, but instead of lining a tart pan, I make a rustic galette instead.
• Using puff pastry – I’ve also made tomato tarts and tomato tartlets with puff pastry! But instead of lining tart pans, or making galettes, I place the tomatoes in the center and baked the pastry in the oven. The edges without any filling will puff up more than the center with the tomatoes, and make it look like a tart with “rustic edges”.

Delicious ways to serve this tomato tart

• Make mini versions (tomato tartlets!) of this tomato tart and serve as appetizers for parties and potlucks!
• The tomato tarts can be served along with a salad as part of any meal or snack.
• Serve poached eggs or over-easy fried eggs, or soft boiled eggs with the tarts for breakfast or brunch!
• If you want to add more protein,

  • I also love serving this with a side of labneh or thickened Greek yogurt flavored with salt and garlic. It’s such a perfect light meal! The labneh also adds protein.
  • A side salad with marinated beans and herbs.
  • Refreshing, citrusy chicken salad with the tart.

Storage, make ahead, and reheating tips

This tart is best served within 24 hours of making it. However, there are some parts of the recipe that you can make ahead of time.

You can make the tart dough up to 1 month ahead! Just wrap it really well with plastic wrap, and freeze until needed.

Since the tomatoes need to be used at peak ripeness, it’s important to use them before they overripen. While you can store tomatoes in the fridge, the longer they stay in the fridge, the faster they lose some of their flavor.

Once the tart is baked, you can keep leftovers in the fridge for up to 2 days, but it will make the tart dough soggy the longer it’s stored.

If you need to reheat the tart; preheat the oven to 250 F and place the tart in the oven. Let it reheat to the desired warmth, so check on it to make sure. It can take up to 20 minutes for the tart to be piping hot again.