Fresh Tomato Tart with Homemade Crust

Fresh Tomato Tart: Your New Summer Showstopper!

Hey foodie friend! Clara here, waving from my tomato-splattered kitchen counter. 🍅✨ If there’s one recipe that screams “sunshine on a plate” while making you feel like a gourmet rockstar, it’s this Fresh Tomato Tart with Homemade Crust. Picture this: jewel-toned tomatoes glistening over creamy herbed cheese, all cradled in a crust so flaky it shatters like autumn leaves. This isn’t just food—it’s an edible love letter to summer.

I get it—sometimes “healthy” feels like punishment. But this tart? It’s where nutrient-packed veggies and wholesome ingredients throw a flavor parade. We’re talking juicy tomatoes bursting with lycopene, protein-rich cheese, and a buttery crust made from scratch (don’t worry, I’ll demystify pastry for you!). Whether you’re hosting brunch, needing a stunning lunchbox hero, or craving a meatless Monday masterpiece, this tart delivers. And here’s the secret: it’s secretly EASY. That golden crust? Just 4 ingredients. The filling? Whirl-and-spread simple. Ready to make your kitchen smell like an Italian grandmother’s dream? Let’s roll up our sleeves!

Why this tart wins summer: 1) It turns “I should eat veggies” into “I WANT third helpings,” 2) It’s gorgeous enough for Instagram but humble enough for Tuesday nights, and 3) Leftovers taste even better (if they last!). Trust me—once you slice into that crimson-and-gold mosaic, you’ll understand why this recipe lives rent-free in my recipe box.

Sunshine, Tomatoes & a Kitchen Epiphany

This tart tastes like my first Brooklyn summer. I’d just moved into a tiny apartment with a “fire escape garden” (read: 3 pots of cherry tomatoes). One sweltering August day, my friend Luisa showed up with a basket of heirlooms from her upstate farm. “Make something that doesn’t hide these,” she dared. Cue pastry panic! But as I rolled out that crust, something clicked. Cooking shouldn’t be a high-stakes exam—it’s playtime with delicious consequences.

We layered ruby Brandywines over lemony goat cheese, singing along to salsa music as olive oil drizzles turned into impromptu dance moves. When we pulled that golden beauty from the oven, Luisa whispered: “This tastes like joy.” And you know what? She was right. Now, every time I make this tart, I remember that sticky Brooklyn kitchen and how simple ingredients + zero pretension = pure magic. Food isn’t just fuel—it’s memory with flavor.

Your Tomato Tart Toolkit 🧺

For the Crust (the buttery hug holding everything together):

• 1¼ cups all-purpose flour – The foundation! For GF friends, swap 1:1 with a quality gluten-free blend (I like Bob’s Red Mill). Chef’s tip: Spoon flour into measuring cups—don’t scoop! Prevents dense crust.
• ½ tsp salt – Balances sweetness. Use flaky sea salt if you’re fancy!
• 8 tbsp unsalted butter (COLD, cubed) – NON-NEGOTIABLY cold. Why? Steam from melting butter = flaky layers. Vegan? Use frozen coconut oil or plant-based butter sticks.
• 3–4 tbsp ice water – Add slowly! Too much water = tough crust. Pro move: Drop an ice cube into your water cup.

For the Filling (where the party’s at!):

• 4–5 medium ripe tomatoes – Heirlooms are stunners, but Romas work great (less watery!). Critical step: Salt slices and drain 30 mins on paper towels—prevents soggy crust!
• 1 cup ricotta or goat cheese – Ricotta = creamy mild; goat cheese = tangy kick. Dairy-free? Blended silken tofu + lemon zest works!
• ½ cup shredded mozzarella or Gruyère – Mozz brings stretch; Gruyère adds nutty depth. Feeling wild? Try smoked gouda!
• 1 egg – Binds the filling. Vegan? A flax egg (1 tbsp ground flax + 2.5 tbsp water) does the trick.
• 1 tsp fresh thyme (or ½ tsp dried) – Fresh is dreamy, but dried works in a pinch. Basil or oregano are fun swaps!
• ½ tsp garlic powder – Trust me—powder blends better than fresh here. No garlic? ¼ tsp onion powder shines too.
• Salt & pepper to taste – Season like you mean it! I use ½ tsp salt + ¼ tsp pepper.
• Olive oil (for drizzling) – The flavor booster! Use your best grassy EVOO.
• Fresh basil (for garnish) – Don’t skip this—it’s the confetti on your flavor parade!Print
  

  Fresh Tomato Tart with Homemade Crust

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  • Author: clarawhitmore
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 servings 1x
  • Diet: Vegetarian

  Print Recipe

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  Description

  A rustic savory tart featuring juicy tomatoes, creamy cheese, and a buttery homemade crust, perfect for brunch or light dinners.

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  Ingredients

  Scale 1x2x3x

  • 1¼ cups all-purpose flour
  • ½ tsp salt
  • ½ cup (1 stick) cold unsalted butter, cubed
  • 3–4 tbsp ice water
  • 4–5 ripe tomatoes, sliced and drained on paper towels
  • ¾ cup ricotta or goat cheese
  • ½ cup shredded mozzarella or Gruyère
  • 1 egg
  • 1 tsp fresh thyme or ½ tsp dried thyme
  • Salt and black pepper to taste
  • 1 tbsp olive oil (optional, for brushing)

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  Instructions

  1. Preheat oven to 375°F (190°C).
  2. Make the crust: In a bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs.
  3. Add ice water, 1 tablespoon at a time, mixing until dough just comes together.
  4. Shape dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  5. Roll out dough on a floured surface to fit a 9-inch tart pan or pie dish.
  6. Transfer dough to pan, trim edges, and prick the bottom with a fork.
  7. Blind bake crust for 15 minutes, using pie weights or dried beans to prevent puffing.
  8. Remove weights and bake for another 5 minutes until lightly golden.
  9. In a bowl, whisk egg with ricotta/goat cheese, shredded mozzarella/Gruyère, thyme, salt, and pepper.
  10. Spread cheese mixture evenly over the baked crust.
  11. Arrange sliced tomatoes on top, slightly overlapping.
  12. Optional: drizzle olive oil over tomatoes and season with additional salt and pepper.
  13. Bake tart for 25-30 minutes until cheese is set and tomatoes are roasted.
  14. Let cool slightly before slicing and serving.

  Notes

  • Drain tomato slices well to avoid soggy crust.
  • Use a mix of cheeses for richer flavor.
  • Fresh herbs brighten the tart; thyme pairs beautifully with tomatoes.

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish, Brunch
  • Method: Baking
  • Cuisine: French-inspired

  Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 4g
  • Sodium: 320mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 75mg

  Keywords: tomato tart, homemade crust, savory tart, ricotta tart, vegetarian brunch

Let’s Build Your Masterpiece! 👩‍🍳

1. Make the crust: In a large bowl, whisk flour and salt. Toss in COLD butter cubes. Now, channel your inner pastry rebel: use a pastry cutter or fingers to “cut” butter into flour until it looks like chunky sand with pea-sized butter bits. Why cold butter? Those solid bits melt in the oven, creating steam pockets for flakiness! Slowly drizzle in ice water, 1 tbsp at a time, mixing with a fork until dough JUST holds together when pinched. Chef’s hack: Stop at 3 tbsp—only add the 4th if it feels crumbly. Shape into a disk (don’t overwork!), wrap in plastic, and chill 30 mins. This relaxes gluten = tender crust!
2. Preheat & prep: While dough chills, preheat oven to 375°F (190°C). Slice tomatoes ¼” thick, arrange on paper towels, sprinkle with salt, and let drain. This draws out excess liquid—your crust’s BFF!
3. Roll & blind bake: On a floured surface, roll dough into a 12″ circle. Gently fit into a 9″ tart pan (or pie dish), pressing into edges. Trim excess. Prick base with a fork (this stops bubbles!), line with parchment paper, and fill with pie weights or dried beans. Bake 15 mins. Remove weights/parchment, bake 10 more mins until pale gold. No weights? Crush a sheet of foil into the crust—works like a charm!
4. Whip up filling: In a bowl, mix cheeses, egg, thyme, garlic powder, salt, and pepper until smooth. Taste! Adjust herbs if needed. Spread over cooled crust. Hot crust + cheese = melty mess. Patience, grasshopper!
5. Tomato time! Blot tomato slices with fresh paper towels. Layer over filling in concentric circles or artsy chaos! Drizzle lightly with olive oil and a sprinkle of salt/pepper. Overcrowding = sogginess. Leave breathing room!
6. Bake to glory: Bake 25-30 mins until tomatoes are wrinkled at edges and crust is deep golden. Rotate tart halfway for even color! Cool 15 mins before slicing—this lets the filling set. Garnish with torn basil. Serve warm or room temp (my fave!).

Plate It Like a Pro 🎨

Slide that tart onto a rustic wooden board—let those tomatoes shine! Pair with a zesty arugula salad (lemon vinaigrette cuts richness perfectly). For brunch, add poached eggs on the side. Lunchbox? Tuck slices alongside marinated white beans. Dinner vibes? Roasted asparagus or grilled zucchini. Slice into 6 wedges for entrées or 8 daintier pieces for apps. Bonus points: Finish with flaky sea salt and a basil chiffonade shower. Pro tip: A dollop of pesto on the plate makes it *chef’s kiss*!

Shake It Up! 5 Tasty Twists 🌈

• Mediterranean Magic: Swap ricotta for feta + add kalamatas & roasted red peppers.
• Pesto Party: Spread 2 tbsp basil pesto under cheese layer. Top with pine nuts!
• Caprese Vibes: Use mozzarella only + layer tomatoes with fresh basil. After baking, add balsamic glaze.
• Veggie Loaded: Add sautéed zucchini or caramelized onions under tomatoes.
• Herb Garden: Mix chives, dill, or lemon thyme into cheese filling.

Clara’s Crust Chronicles 😂

True story: My first attempt at this crust ended up as “butter soup” because I got distracted by a puppy video. Lesson learned: FOCUS (and chill your bowl!). Over the years, I’ve tweaked this recipe based on reader feedback: less cheese (it was overwhelming!), thicker tomato slices (thinner ones vanished), and adding garlic powder (game-changer!). Now, it’s foolproof—even my butter-soup self nails it! A funny evolution: I once subbed beet puree for water in the crust for a pink tart. Looked like a unicorn threw up… but tasted oddly great? Kitchen experiments FTW!

Your Tart Questions, Solved! 💡

Q: Can I use store-bought crust?
A: Absolutely! Skip steps 1-3. Use a 9″ pre-made crust—blind bake per package directions. But homemade tastes SO much better and has fewer weird ingredients!

Q: Why is my crust soggy?!
A: Three culprits: 1) Tomatoes not drained enough (salt ’em well!), 2) Filling added to hot crust (let it cool!), or 3) Overloaded tomatoes (they release juice as they cook). Drain like your tart depends on it!

Q: Can I make this ahead?
A: YES! Blind bake crust up to 2 days ahead (store airtight). Assemble tart (without basil) 6 hours ahead—cover and refrigerate. Bake just before serving! Leftovers keep 3 days refrigerated.

Q: Help—my filling leaked everywhere!
A: Did you prick the crust before blind baking? If not, steam lifts the crust, cracking it. Also, ensure your tart pan has a tight seal! Place a baking sheet under the pan next time.

Nourish & Glow Stats ✨

Prep: 45 mins (includes chilling) | Bake: 40 mins | Total: ~1.5 hours | Serves: 8

Per Slice: Calories: ~270 | Carbs: 18g | Fat: 18g | Protein: 8g | Sodium: 280mg

Packed with vitamin C (tomatoes!), calcium (cheese!), and joy (100% daily value!).