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    Home > Appetizers and Beverages > Fresh Tomato Tart Recipe with Gruyere Cheese

    Fresh Tomato Tart Recipe with Gruyere Cheese

    Published: Sep 4, 2017 · Modified: Jul 19, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Tomato tart made with gruyere

    Fresh tomatoes, a perfect tart crust, Dijon mustard and Gruyere cheese are just the beginnings to make this easy and flavorful tomato tart recipe. 

    Fresh tomato tart with gruyere cheese in a rectangular tart pan.

    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.

    Annas Tomato Tart, Ina Garten tomato tart recipe

    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:

    For your convenience, this post includes affiliate links.

    Fresh Tomato Tart Recipe

    Easy fresh tomato tart recipe. Ina Garten 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

    • Savory Balsamic Caramelized Onion Tart with Gruyere Cheese And Bacon
    • Creme Fraiche Pear Cranberry Tart
    • Lemon Tart Recipe with Sour Cream Lemon Curd
    • Strawberry Tart Recipe with Lemon Cream Cheese Filling
    Fresh tomato tart with gruyere cheese in a rectangular tart pan.

    Fresh Tomato Tart with Dijon and Gruyere

    Fresh tomatoes, a perfect tart crust, Dijon mustard and Gruyere cheese are just the beginnings to make this easy and flavorful tomato tart. 
    4.41 from 5 votes
    Print Pin Rate
    Course: Appetizer Recipes
    Cuisine: American
    Prep Time: 45 minutes
    Total Time: 30 minutes
    Servings: 8
    Calories: 455kcal
    Author: Lea Ann Brown

    Ingredients

    • 1 Pie Crust Recipe, doubled
    • For the filling:
    • 2 1/2 pounds Tomatoes Fresh firm, medium 2 1/2-inch tomatoes, cored and sliced 1/4 inch thick
    • 1 cup parsley leaves whole, fresh, lightly packed
    • 1/2 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
    • 1/2 cup good olive oil
    • 6 tablespoons Dijon mustard
    • 3/4 pound Gruyere cheese grated, 1 pound with rind
    • 1/2 cup plus 2 tablespoons freshly grated Italian Parmesan cheese
    Prevent your screen from going dark

    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 1/2″ 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 1/2 cup for the top, and sprinkle with the 1/2 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 1/2 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

    Calories: 455kcal | Carbohydrates: 17g | Protein: 18g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 51mg | Sodium: 469mg | Potassium: 468mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2395IU | Vitamin C: 31.6mg | Calcium: 547mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Fresh Tomato Tart Recipe with Gruyere and Dijon Mustard … It’s what’s for a Summer Tomato Side Dish.

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    Reader Interactions

    Comments

    1. Anne Kane says

      August 05, 2020 at 3:11 pm

      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

      Reply
      • Lea Ann Brown says

        August 11, 2020 at 9:12 am

        I’m always up for a cooking adventure. Let me know how it turns out. Great idea.

        Reply
    2. kate says

      August 09, 2019 at 5:18 pm

      4 stars
      I used puff pastry instead of dough and it was awesome.

      Reply
      • Lea Ann Brown says

        August 10, 2019 at 6:36 am

        Hi Kate! Fabulous. I appreciate you letting me know. I’ll be making this one again and with puff pastry. Great idea.

        Reply
    3. Vickie says

      September 11, 2017 at 12:51 am

      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!

      Reply
      • Lea Ann Brown says

        August 10, 2019 at 6:37 am

        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. 🙂

        Reply
    4. Jean | DelightfulRepast.com says

      September 09, 2017 at 7:31 am

      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!

      Reply
      • Lea Ann Brown says

        August 10, 2019 at 6:39 am

        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.

        Reply
    5. John/Kitchen Riffs says

      September 05, 2017 at 5:57 pm

      Mmm, this looks good. Love a tomato tart, and you’ve added some really interesting ingredients to yours. Very flavorful looking. Thanks!

      Reply
      • Lea Ann Brown says

        August 10, 2019 at 6:39 am

        Thanks John.

        Reply
    6. Ben says

      September 05, 2017 at 5:17 am

      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!

      Reply
      • Lea Ann Brown says

        August 10, 2019 at 6:43 am

        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. 🙂

        Reply
    7. Debra Eliotseats says

      September 04, 2017 at 2:41 pm

      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.

      Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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