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Tomato Spinach Tart with Cheesy Cornmeal Crust

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 Late August and early September tomatoes are just begging to be added to this Tomato Spinach Tart with Cheesy Cornmeal Crust. Don’t disappoint them. Make this!

Tomato Spinach Tart with Cheesy Cornmeal Crust

Even though I’ve been all about bringing you easier recipes to make and enjoy, sometimes you just have to break out the recipes that take a little extra time and effort, just because they’re totally worth it! This Tomato Spinach Tart with Cheesy Cornmeal Crust is one of those recipes.Tomato Spinach Tart with Cheesy Cornmeal Crust

When you read through this recipe you may be surprised at the amount of apple cider vinegar that is used in the crust. Trust me when I tell you that the apple cider vinegar will make the most tender crust you’ll ever have, and the bite of acidic flavor it provides is the perfect balance to compliment the cheese, tomatoes and cracker crumbs in the topping.

I served this tart for dinner one night with a fresh, healthy salad. It made the perfect meatless meal and a light summertime supper. And, can I tell you that the leftovers of this tart are every bit as delicious as the night it was fresh out of the oven. Win!

Tomato Spinach Tart with Cheesy Cornmeal Crust

Makes:  1 – 8″x 8″ tart (plus enough dough for a second tart)   Prep Time:  1 hour (includes chill time)  Bake Time:   20-25 minutes

For the crust:
2½ cups all-purpose flour, plus additional for rolling
¼ cups yellow cornmeal
2 tablespoons granulated sugar
1 teaspoon salt
¼ teaspoon pepper
½ cup shredded cheese (I used a Mexican blend)
1½ sticks cold butter, cut into tablespoon sized pieces
3 tablespoons cold shortening
8-10 tablespoons apple cider vinegar
8″ x 8″ tart pan with removable bottom
baking spray

For the filling:
3 tablespoons mayonnaise
2-3 fresh tomatoes, sliced approximately ¼” thickness (12-15 slices)
paper towels
salt and pepper
1 cup fresh baby spinach leaves

For the topping:
½ cup shredded cheese (I used a Mexican blend)
1 cup cracker crumbs (I used Ritz crackers, crushed in a zip top bag)
½ teaspoon garlic powder
1 tablespoon olive oil for drizzling

To make the crust:
-Combine the flour, cornmeal, sugar, salt, pepper and cheese into a food processor. Pulse until combined. Add the cold, cut up butter and shortening and pulse until coarse crumbs form. Add the apple cider vinegar, starting with 8 tablespoons, and pulse until the dough comes together and forms a ball (additional apple cider vinegar may be needed to accomplish this). Remove the dough ball from the processor and wrap in plastic wrap. Chill at least 45 minutes.

-Preheat oven to 375 degrees.

-Dust your rolling surface with a slight bit of flour and roll the chilled dough out to approximately ¼” thickness, making sure it’s larger in size than the tart pan. Gently roll the dough onto the rolling pin and carefully unroll it over the prepared tart pan that has been sprayed with baking pan. Gently work the dough to conform to all the groves and corners of the pan making sure to keep the dough as even in thickness as possible. Trim the excess dough from the tart (I use the rolling pin to accomplish this).
Dock the bottom of the tart with a fork and par-bake the tart crust in a preheated oven for 12-15 minutes. Remove and cool.

To fill the tart:
-Spread the mayonnaise evenly on the bottom of the par-baked tart crust.

-Slice the tomatoes and place them on some paper towels to drain off some of their juice. Season the tomato slices with salt and pepper.

-Place the spinach leaves over the mayonnaise and top the spinach with the drained tomato slices, overlapping them as needed.

-Increase the oven temperature to 400 degrees.

To make the topping:

-Place the cracker crumbs, cheese, garlic powder in a bowl. Mix well to combine. Top the tomato slices evenly with the cracker crumb mixture and drizzle the top of the tart evenly with the olive oil.

-Bake the tart in the preheated 400 degree oven to 20-25 minutes or until the crust has browned and the topping is golden. Remove. Cool. Slice. Serve. Enjoy!

**Note – Once you trim the extra dough from the tart you can wrap the scraps in plastic wrap and refrigerate for another use. My plan is to make crackers with the scraps. I’ll keep you posted with how they turn out.

Tomato Spinach Tart with Cheesy Cornmeal Crust Recipe
Tomato Spinach Tart with Cheesy Cornmeal Crust Recipe
Tomato Spinach Tart with Cheesy Cornmeal Crust
Tomato Spinach Tart with Cheesy Cornmeal Crust

Since this recipe is all about baking in the kitchen (even though it’s savory, not sweet), it seemed only right to coordinate it with my baking lovers hand painted apron. Unfortunately I don’t have any tomato lovers aprons or tomato inspired wine glasses, so this red stand mixer baking design will do in a pinch.

Bakers Hand Painted Apron

If there is ever anything I can paint for you, from custom aprons, to tea towels, to glassware items, please feel free to contact me for a price quote or visit my shop on Etsy. I love special orders and will work with any idea or concept you have in mind.

Kudos Kitchen by Reneé ~ Where food, art, and fun collide on a regular basis!


Until we eat again, I hope you have a delicious day!

Nutmeg Nanny

Tuesday 8th of September 2015

This is the perfect dish for using up all those summer tomatoes! Plus show can resist tomatoes and cheese? Yum!

Rose | The Clean Dish

Saturday 5th of September 2015

Oh man. This recipe looks like it is SO worth the extra effort!! The crust -- how creative! I'll have to give this recipe a try for sure!

Carrie R

Friday 4th of September 2015

What a perfect tart for the end of the summer! :) I love that cornmeal crust!

Cate @ Chez CateyLou

Friday 4th of September 2015

This tart is so pretty, and that crust sounds incredible! What a fun tart!

the little epicurean

Friday 4th of September 2015

Love the step-by-step photos! I've never made a cheesy cornmeal crust, but it sounds amazing! :)