Fresh tomatoes, a perfect tart crust, Dijon mustard and Gruyere cheese are just the beginnings to make this easy and flavorful tomato tart recipe.
Garden fresh tomatoes are a precious commodity. Aside from the ritualistic Bacon Lettuce Tomato Sandwich, sliced and seasoned with anything more than a few flakes of Maldon Salt almost seems disrespectful to their pure deliciousness.
As Summer goes on, I start adding them to salads, and then this happened. Ina Garten’s Tomato Tart. From her new cookbook, Cooking for Jeffrey, it’s a recipe from her friend Anna.
This is so good that I wanted to make it again, the very next day.
So good that this recipe is one more reason to mourn the absence of fresh garden tomatoes all Winter long.
I’ve had this recipe displayed on my recipe stand since last March. What was I waiting for?
Fresh garden tomatoes of course. And to perfect my tart crust making skills. Pate Brisee (tart crust) is one of the “practicals” that we’ve been working on at Culinary School.
If you’re one that purchases pre-made pie crusts at the grocery store, I urge you to reform and perfect your pie crust skills.
Well worth the trouble. And as soon as you practice a couple of times, it’s not much trouble at all. Not to mention your pride in a new skill set.
I took this to a pot luck BBQ party last week. Perfect!
Once it was out of the oven and cooled enough to handle, it traveled beautifully. And it’s great served warm or at room temperature.
Not to mention everyone raved about its flavor. Who can resist, garlic, parsley, thyme, gruyere cheese and Dijon Mustard.
Wonderful as a Summer side dish or appetizer. Ina’s recipe calls for making this in a sheet pan. I used my 81/2″ by 12″ tart pan. Let’s take a look:
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Fresh Tomato Tart Recipe
I hope you give Ina Garten’s Fresh Tomato Tart recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite tomato tart recipe, let me know, I’d love to give it a try.
More Tart Recipes
Fresh Tomato Tart with Dijon and Gruyere
Ingredients
- 1 Pie Crust Recipe, doubled
- For the filling:
- 2 ½ pounds Tomatoes Fresh firm, medium 2 ½-inch tomatoes, cored and sliced ¼ inch thick
- 1 cup parsley leaves whole, fresh, lightly packed
- ½ cup basil leaves Coarsely chopped, lightly packed
- 3 large garlic cloves
- 1 tablespoon thyme leaves
- Zest of 1 lemon
- Kosher salt and freshly ground black pepper
- ½ cup good olive oil
- 6 tablespoons Dijon mustard
- ¾ pound Gruyere cheese grated, 1 pound with rind
- ½ cup plus 2 tablespoons freshly grated Italian Parmesan cheese
Instructions
- Place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture plus the lemon zest over the tomatoes and toss gently. Set aside.
- On a well-floured board, roll the dough out to an 11 x 17-inch rectangle and transfer it to the prepared sheet pan. I used an 8 ½″ by 12″ tart pan. Don’t worry if it doesn’t fit exactly; you want it to cover most of the bottom of the pan but it can be a little rough on the sides. Place a second sheet pan directly on the pastry and bake for 15 minutes. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Check the pastry during baking; pierce any spots that bubble up. Allow the crust to cool for 15 minutes.
- Lower the oven to 375 degrees. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyere on the pastry, reserving ½ cup for the top, and sprinkle with the ½ cup of Parmesan. Place overlapping tomatoes in rows on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Sprinkle the reserved ½ cup of Gruyere and the remaining 2 tablespoons of Parmesan on top. Bake for 30 minutes.
- Cool slightly, cut into squares, and serve warm or at room temperature.
Nutrition
Fresh Tomato Tart Recipe with Gruyere and Dijon Mustard … It’s what’s for a Summer Tomato Side Dish.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
That combination of flavors sounds great. I am a super soup maker and I’m tempted to put those ingredients into a soup. Canned Italian tomatoes work well for that. What do you think? Anne
I’m always up for a cooking adventure. Let me know how it turns out. Great idea.
I used puff pastry instead of dough and it was awesome.
Hi Kate! Fabulous. I appreciate you letting me know. I’ll be making this one again and with puff pastry. Great idea.
Yes! After finding a “pick your own / honor checkout” farm stand a few miles down the road, I have been gorging on vine ripened tomatoes. This sounds amazing and so beautiful!
How fun to have a stand like that near your house. I finally got my first ripe tomatoes from my single plant. BLT is on the menu. 🙂
Lea Ann, I do so love a good tomato tart, and THIS looks like a good one! Problem is, I didn’t grow tomatoes this year and I can’t get my hands on a decent tomato. I just heard though that a down-the-street neighbor is growing tomatoes, so I’m going to pop by one day and drop some pretty heavy hints!
I planted one tomato plant at the last minute in May. Whole Foods had some beautiful plants and at a nice price. I’ve just now gotten my first two tomatoes. I have to rely on the Farmer’s Market for a big batch.
Mmm, this looks good. Love a tomato tart, and you’ve added some really interesting ingredients to yours. Very flavorful looking. Thanks!
Thanks John.
You are right… garden tomatoes are a precious commodity. When they come, however, they come en masse, which is both good and bad. Tomato sauce is one of the things I bulk up on for the winter and our garden makes that possible. Of course, that also means that the tomato plant dictates when I do work. They are not very considerate little buggers!
This is a super interesting dish… I think I am going to have to try this!
Hi Ben. Thanks for stopping in and taking the time to comment. I used to plant about 10 tomatoes plants every year, so know exactly what you mean. I miss those plants. This year I only have on – on my patio. I’ve just now picked my first two ripe tomatoes. Always such a thrill. BLT is on our menu this week. 🙂
Mustard is a great layer in any quiche! I just made jalapeno tomato relish and a garden fresh salad with our tomatoes. Don’t think I have enough left for this dish but am saving it all the same.