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Tomato Tart

This savory tomato tart is a real showstopper! Serve it as a side dish or a lightened up main-course and you won’t go wrong.

Tomato Tart Recipe

*Disclaimer – This recipe was originally published in 2011. I’m working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I’m sure you’ll be well pleased with when you make it at home.

I made this tart with tomatoes from our local farmers market.  While the tomatoes were good, I can only imagine how much better this tart will be when I can use tomatoes from our own home garden. 

We have a few weeks to go before those bad boys will be ready but when they are, you can bet I’ll be making this recipe again.

The tart dough I used is compliments of Dorie Greenspan and her cookbook “Around My French Table”.

*Starting with the tart dough, be prepared that the dough should chill for a least 2-3 hours prior to baking.


The dough:
1-1/4 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons very cold unsalted butter, cut into small pieces
1 large egg
1 teaspoon ice water (more if needed)

For the filling:
2 teaspoons olive oil
1/2 cup grated Parmesan cheese, divided
3-4 ripe tomatoes, sliced 1/3″ thickness
1 pound Buffalo mozzarella, sliced in 1/3″ thickness
salt and pepper
2 tablespoons freshly chopped basil

-Put the flour, sugar, and salt in a food processor and pulse a few times to combine.
-Scatter the butter over the flour and pulse several times until the butter is coarsely mixed into the flour.
– Beat the egg with the ice water and pour it into the bowl.
-Add the wet egg mixture into the flour and pulse a few moments until the dough comes together into a ball.    -Add a scant bit more water (if needed) to get the dough to the ball stage.
-Remove the dough from the processor and flatten it into a disc.
-Wrap the dough in plastic wrap and refrigerate for 2-3 hours.
-When the dough is completely chilled, roll it out (using a light dusting of flour) into a round circle approximately 1/4 inch thick and at least 12 inches in diameter.  As you roll, add more flour (if needed)  to prevent the dough from sticking.
-Carefully transfer the dough to the tart pan that has been sprayed with nonstick cooking spray.
-Preheat the oven to 400 degrees.

-Using a fork, poke plenty of holes into the bottom of the crust and brush with the olive oil.
-Sprinkle the Parmesan cheese on the crust and par-bake the tart shell for approximately 15 minutes. 
-In the partially baked tart shell, arrange the tomato and mozzarella slices in a spiral, or however you feel inspired to embellish your tart.
-Season with salt and pepper and an additional sprinkling of Parmesan cheese.
-Bake in a preheated oven (keeping an eye on it) for approximately 20-25 minutes until you cheese is melted and starting to brown nicely. 
-Remove from the oven and allow to cool slightly before garnishing the top with fresh basil.
-Remove the outer ring of the tart pan before serving and cut into wedges. 
Tomato Tart Recipe

Now it’s time to ring the dinner bell and tell everybody… “It’s dinner time!”  Stand back and get ready for compliments.

Until we eat again,


Thank you so much for visiting me here today in my Kudos Kitchen!

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

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

Kudos Kitchen by Renee Signature


Tuesday 26th of July 2011

This tart is beautiful!!! And it looks delicious!!! YUM!!!


Saturday 16th of July 2011

This looks insanely good! I just love using farmers market ingredients in cooking. Great post!

The Vanilla Bean Baker

Wednesday 13th of July 2011

Wow, I don't even like tomatoes (except in a sauce) but this tart looks amazing! Your crust is gorgeous. I'd like to see an *after* picture of that dinner table, bet nothing was left! LOL