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?
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
- 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
- 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.
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.