TOMATO CHEESE TART

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Tomato Cheese Tart has a buttery, flaky, and tender crust filled with creamy cheese and topped with sun-ripened tomatoes.

Tomato Cheese Tart

What is a tart?

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry.

This Tomato Tart is a classic summertime dish using fresh tomatoes. It’s reminiscent of Tomato Pie. if you’re familiar with that Southern favorite.

The recipe is incredibly flavorful and much easier to make than it looks. Doesn’t it look impressive? That’s why I like to make it when I’m entertaining.

Tomato Cheese Tart

I prefer Gouda cheese for this recipe. Gouda is a mild, yellow cheese with a caramelly, nutty and buttery flavor. It’s a good cheese for melting and pairs wonderfully with tomatoes.

Finally, I highly recommend you serve this with fresh basil. Fresh basil is I N C R E D I B L E and pairs with tomatoes perfectly!

Tomato Cheese Tart

Tomato Cheese Tart Tips

  1. I recommend using a plum, Roma, or heirloom tomato. As well, you don’t want to use beefsteak tomatoes.
  2. You can use either cream cheese or ricotta cheese. Typically, I use cream cheese.
  3. Additionally, you can make the tart crust. I have the recipe listed below. However, you can also use a purchased pie crust. If you’re making this in a tart pan, get a refrigerated roll-out pie crust.
  4. Also, you can use filo dough (Also known as phyllo dough) or puff pastry as the crust.

Tomato Cheese Tart

Are you looking for more fresh tomato recipes? Here’s a few for you.

Please keep in mind that nutritional information is a rough estimate and can vary based on products used.

Tomato Cheese Tart

Favorite Tomato Cheese Tart

Buttery and flaky crust is filled this gooey cheese and sun-ripened tomatoes in this Tomato Cheese Tart
Author: Paula
5 from 13 votes
Print Rate

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Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 8 slices

Ingredients

One 9 inch tart crust

  • 1 and 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoon sugar
  • 3 ounces feta cheese
  • 8 Tablespoon butter COLD, cut into small cubes
  • 1/3 cup ice water

Filling

  • 2 large eggs at room temperature
  • 4 ounces cream cheese or ricotta cheese
  • 4 tablespoons Parmesan cheese freshly grated
  • 4 ounces Gouda cheese grated
  • 1 cup grape tomatoes sliced in half
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon fresh rosemary chopped

Instructions

Crust

  • Pulse flour, salt and sugar in a food processor to blend. Add butter; pulse with 12ish one-second pulses until mixture resembles coarse meal with pea-sized pieces. Add feta and process with a couple more pulses until incorporated. Transfer to a bowl. Sprinkle ice water over mixture. Using a fork, mix until the dough begins to come together. Using hands, form dough into a ball, press into a disc shape and wrap tightly with plastic wrap. Refrigerate 30 minutes or up to 2 days.

For the Tart

  • Preheat oven to 400°. Spray the tart pan with nonstick spray.
  • On a cool, flat and floured surface roll dough to a 13-inch circle. Transfer to the tart pan.
  • Beat eggs and salt. Add cream cheese, Parmesan cheese, Gouda cheese, salt, and pepper.
  • Pour cheese mixture into the pan and smooth evenly. Top with tomatoes. Sprinkle rosemary over the top.
  • Bake at 400° for 22 to 25 minutes or until bubbly and light brown on top.
  • Cool slightly before cutting.

Nutrition

Calories: 335kcal | Carbohydrates: 18g | Protein: 11g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 126mg | Sodium: 624mg | Potassium: 128mg | Fiber: 1g | Sugar: 3g | Vitamin A: 916IU | Vitamin C: 3mg | Calcium: 211mg | Iron: 1mg
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28 Comments

  1. This looks absolutely delicious – I love tomato and cheese together and I am thinking this is definitely on my to do list now… I found you through With a Blast and am now following you on Pinterest and Bloblovin”

  2. Saw this one on Amazing Recipes the other day– it’s a keeper!!! Love these pretty simple fresh summery recipes. We’ve had too much rain here and my tomatoes are DONE. Sooo sad. Guess I’ll have to make my way to the farmer’s market!

    1. I have about 4 tomatoes left. I would have more, but my bassett hound loves green or ripe ones so she’s eaten more than I have :/

  3. I really enjoyed your post. I just found you over at Tuesday Talent Show and would love for you to come share at my From the Farm Blog Hop! It’s a fun party that’s just getting started for this week.

    Lisa
    Fresh Eggs Daily
    http://www.fresh-eggs-daily.com

  4. Aww..your husband is so sweet and thoughtful! Every woman needs a food processor, that’s for sure ;). I’m so loving tomatoes right now..so juicy and flavorful! I wouldn’t mind having a slice of this tart right now.

    1. He’s a keeper! Me too, on the tomatoes, I think I’ve had at least 2 every day for the last week! How’s your week going?

  5. This sounds great, Paula! Pinning this – my neighbor likes to share her fresh tomatoes – this would be a great way to use some!

    1. Thank you Jamie, my Mom shared lotsof tomatoes so I had to find creative ways to use them. Thanks for visiting and pinning. Looking forward to All My Bloggy Friends tomorrow !

  6. This looks & sounds delicious – I’m pinning it and putting on the menu this week 🙂
    ~LuAnne @ Winterpast Moments

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