Tomato Cheese Tart has a buttery, flaky, and tender crust filled with creamy cheese and topped with sun-ripened tomatoes.
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.
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 Tips
- I recommend using a plum, Roma, or heirloom tomato. As well, you don’t want to use beefsteak tomatoes.
- You can use either cream cheese or ricotta cheese. Typically, I use cream cheese.
- 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.
- Also, you can use filo dough (Also known as phyllo dough) or puff pastry as the crust.
Are you looking for more fresh tomato recipes? Here’s a few for you.
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- Blistered Grape Tomatoes
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- Bowtie Pesto Pasta Salad
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- One Pan Spinach Cheese and Fire Roasted Tomato Pasta
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
- 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
- 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
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.
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.
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck
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Nicole says
Yum, this looks so tasty! I could eat tomatoes in just about everything.
Paula says
Me too, Nicole! I think I’ve them every day for a month! 🙂
Cathy says
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”
Heather @ Sugar Dish Me says
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!
Paula says
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 :/
Lisa @ Fresh Eggs Daily says
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.
http://www.fresh-eggs-daily.com/2013/08/from-farm-blog-hop.html
Lisa
Fresh Eggs Daily
http://www.fresh-eggs-daily.com
Paula says
I’m actually linked with you.
Selene Galindo says
This looks so delicious!! And I think I can actually follow this recipe! Cooking isn’t my strongest point!!
Min says
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.
Paula says
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?
Jamie @ Love Bakes Good Cakes says
This sounds great, Paula! Pinning this – my neighbor likes to share her fresh tomatoes – this would be a great way to use some!
Paula says
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 !
Krista @ joyfulhealthyeats says
Paula this sounds delicious! I am a huge fan of fresh juicy tomatoes! definitely going to try and make this tomato cheese tart, yum! Perfect for a saturday morning breakfast!
Danni@SiloHillFarm says
Oh and here I sit looking at a bowl of tomatoes someone gave me from their garden! Hmmmm…..maybe I need to make this!
Paula says
I really enjoyed it, you can also use s store bought crust if you dn’t have time, I do that a lot!
LuAnne says
This looks & sounds delicious – I’m pinning it and putting on the menu this week 🙂
~LuAnne @ Winterpast Moments
Paula says
Thank you! I really enjoyed it, hope you do too, thanks for stopping by.