Summer Tomato Tart
This terrific Tomato Tart combines beautiful ripe tomatoes, fresh basil, and Fontina cheese and is delicious to serve any time of day!
Add this easy Tomato Pie to your menu when you have access to the peak of the season summer produce. Perfect for a light dinner, appetizer, or side dish! Heck, I’d eat this for breakfast!
Why You Must Make
- It is a delicious way to showcase ripe summer tomatoes.
- It can be eaten hot, cold, or at room temperature.
- Serve a wedge of an heirloom tomato tart for lunch or dinner, as an entree or side.
I just can’t help myself, but when July rolls around and garden and heirloom tomatoes are plentiful, I’m compelled to whip up a tart. Yes, in the heat of the summer, I’ll turn on the oven so I can eat a freshly baked summer tomato tart. Just look at it. Can you blame me?
I also love making a Cheese and Tomato Galette, another easy tomato tart. Plus check out all my favorite Fresh Tomato Recipes.
Expert Tips
If you’re like me, when you hear the word “pie” you think of flaky pastry filled with juicy, ripe fruit. But tomatoes are a fruit, and even though this summer tomato pie is savory, it’s a must make if you have access to terrific garden or vine-ripened tomatoes.
- Use your favorite pie crust recipe or buy some premade dough from the market. Rolling out a pie crust in August isn’t my favorite chore!
- Once it’s fit into your tart pan, layer it with cheese, basil, and gorgeous, ripe tomato slices. A sprinkling of salt and pepper plus a drizzle of olive oil finish it off before a stint in the oven.
- I like using a combination of red, yellow, and orange tomatoes for a pretty presentation, but all of one color is just fine. Just make sure they’re peak of the season, flavorful tomatoes for the best results.
- PRO-Tip: Putting the cheese into the tart crust before the tomatoes protects the bottom crust from getting soggy.
- If you can’t find or don’t want to use Fontina cheese, use cheddar, mozzarella, or whatever you like to pair with tomatoes.
- You’ll want a slice immediately, but give it a couple of minutes to cool before you dive in so the cheese has some time to solidify.
- When produce is at its prime, a simple recipe truly showcases these sweet flavorful tomatoes best.
Frequently Asked Questions
A tomato tart can be served as a main course or side dish. It is tasty served warm, cold, or at room temperature.
Serve with a wedge with a green salad or a piece of grilled chicken for a simple meal.
Keep it in the refrigerator, covered with plastic wrap or foil for 3-4 days.
Add fried and chopped bacon, diced ham, or other herbs like thyme or rosemary. You may also use a different cheese like Mozzarella, Gouda, or Cheddar. If you love mustard, spread a thin layer of Dijon on the crust before adding the cheese.
Adding a layer of cheese before the other tart ingredients provides a great barrier. Some recipes call for bread crumbs to be sprinkled over the crust before baking to help soak up any excess moisture.
Also, you can let your sliced tomatoes drain on a couple of layers of paper towels before adding them to the tart. Flip them at least once and replace the paper towels if needed.
You May Also Like:
- Fresh Tomato Tart
- Corn , Basil and Tomato Salad
- Tabouli Salad
- Sun-dried Tomato and Spinach Quiche
- More of the Best Side Dish Recipes
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Summer Tomato Tart
A pastry shell filled with gooey cheese, fresh tomatoes, and basil!
Ingredients
For crust:
- 1 ¼ cup flour
- ½ teaspoon salt
- 1 stick (4 ounces) cold butter, diced
- 2 or more tablespoons ice water
For tart:
- 8 ounces Fontina cheese, shredded
- 2 tablespoons chopped fresh basil, plus extra for garnish
- 4 medium garden or farmers' market tomatoes, sliced thin and drained on paper toweling
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3-4 tablespoons extra virgin olive oil
- Basil, chopped for garnish
Instructions
- Preheat oven to 400º.
- To make the crust, pulse flour, and salt together in a food processor to mix. Add cold butter a pulse a few times till the mixture resembles coarse crumbs.
- Pulse while sprinkling in cold water adding just enough so that the dough holds together when pinched between two fingers. Wrap dough in plastic and chill for 1 hour.
- Roll out the dough to a 12-inch circle. Fit into a 9-inch tart pan with a removable bottom and trim any excess dough. Chill dough for about 30 minutes while prepping the filling.
- Sprinkle cheese over the bottom of the crust, then top with basil. Cover with tomato slices, fitting to fill as much surface area as possible. Sprinkle tomatoes with salt and pepper and drizzle with olive oil.
- Bake for 20 to 30 minutes on a cookie sheet. When the crust is golden and the cheese is bubbly, remove from the oven. Garnish with fresh basil. Slice and serve warm.
Notes
Placing your sliced tomatoes on a few layers of paper towels will help prevent a soggy tart.
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Nutrition Information:
Yield:
8Serving Size:
1 sliceAmount Per Serving: Calories: 271Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 32mgSodium: 465mgCarbohydrates: 18gFiber: 1gSugar: 2gProtein: 9g
Skinny Tip
I’m offering a series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature more tips on some of my upcoming blog posts. Click on the #SkinnyTip tag at the end of this post to see all my previous tips.
Tip #37: Make sure to count your daily servings of fruit and vegetables Use some of your 5 servings for your between-meal snacks. They will help fill you up, plus provide vital nutrients. This tip comes from my friend, Sophia,
51 Comments on “Summer Tomato Tart”
I love how easy and quickly you can make this! such a delicious summer tart!
I had everything I needed to make this! I loved how easy it was to make!
I love tomato pie! It is a summer favorite for us. And I totally agree, I can eat this any time of day and be very happy!
what a delicious summer tart and great way to use up garden tomatoes!
Simply stunning, just love, love, love this tart. I still have tomatoes ripening on the vine and I will have to make this!!
Great minds (and cooks) think alike! I made a Summer Tomato Tart, too! But I used Ricotta cheese! Fontina is a fabulous cheese for this purpose, too! This si a great thing to do with tomatoes, and I will try your recipe!
Susan
Well worth turning the oven on for!
We’re getting lots of fresh tomatoes from the garden right now and this tart is calling me! What a very simple and simply delicious delight!! And so pretty!
Lovely idea for the beautiful tomatoes!
When produce is this good you need something simple so it really can be the main attraction, such a beautiful tart 🙂
Liz, what a stunning tart! I’m not the biggest tomato fan but your photos are making me drool (such is your power). The crust is a masterpiece – it’s absolutely perfect!
What a great idea, just received some fresh tomatoes from my parent’s vegetable garden, I might give this recipe a try. Looks delicious.
Tomatoes are THE best part of summer and what a pretty tart to celebrate their season.
Sam
Wow, those tomatoes are gorgeous. Won’t we be drooling, just thinking about those fabulous summer tomatoes a few months from now.
I’m literally salivating, here. It looks delicous! I cannot wait to try this, Liz! Pinning!
This look delicious, I can’t blame you for turning the oven to bake this tart. I would go for it too.
A perfect way to enjoy the bounty of the season. You tart just looks luxurious and I am sure delightfully rich and creamy. I so need to purchase a tart pan! Just shared!
This looks GORGEOUS and delicious! Absolutely LOOOOVE it!
Damn delicious tangy hairloom tomato tart!!!
the photograph is really seducing my taste buds….
The tart looks gorgeous indeed and such a lovely ode to the summers bounty of tomatoes!
Just lovely! You know I’m a sucker for heirloom tomatoes and anything baked in a pastry shell. 🙂
I believe a tomato tart is perfect during warmer summer days. My grandmother would bake a summer tart frequently when we were kids. Those were different day. sigh
Liz I hope you have been doing fine, thanks for popping by, I have been missing you guys. xo
What a gorgeous tart, Liz! This is such a beautiful way to showcase summer’s bounty!
Liz, lovely looking Tomato Tart making the very best of those abundant late summer tomatoes!
What a beauty! A fantastic recipe to celebrate summer harvest!
Liz,
what a stunning summer dish! WOW. I love this! xx
Such a beautiful way to showcase summer’s bounty! Gorgeous tart Liz!
LIzzy,
I love fontina cheese. I wish I had planted a garden this year. I missed it the last two years.
Annamaria
Love this tart look awesome Lizzy!
xo
Hi Liz, Wow! great looking crust, not sure how you do it, there is nothing like summer tomatoes. Beautiful tart!
This looks so delicious! I haven’t used fontina cheese is a very long time. I think I have kind of forgotten about it. Now, I really want to make this tart 😀
That is one enticing tomato tart for sure. I could play with so many cheese too.
I totally want this for breakfast too! The tomatoes are amazing this summer!
I want to make this tonight but I don’t have any butter do you think olive oil would be a good sub for the butter? I may just do it and see! 🙂 this looks gorgeous!
Let me know how it works, Claudia! It will be a different, shorter crust, but the star of this tart is the tomatoes so I wouldn’t worry too much.
This dose look perfect for summer. We just picked farm fresh tomatoes. Thanks for the great ideas.
Liz, this looks so delicious! With all the tomatoes coming in from my garden, this looks like a great idea…thanks for sharing!
I love this kind of tart, specially tomato ! This one looks so good, love the colours 😉
Excellent! I’d love to have a slice right now. Thanks for the recipe!
We don’t use the oven as often in the summer, but we never stop baking and roasting. Good thing our oven is pretty well insulated. This is such a perfect recipe for this time of the year! My kind of food — thanks.
Beautiful tart with beautiful tomatoes. It looks amazing, Liz. 🙂
Tomatoes are perhaps one of the most photogenic fruits in the culinary world. Mouthwateringly delicious with cheese!
Julie
Gourmet Getaways
Liz, what I love about this is that it’s just simplicity itself and so really makes those beautiful tomatoes shine. Your crust looks perfect – that’s something I always struggle with, so maybe I should give your recipe a try.
I have a lot of heirloom tomato in the garden, Fontina cheese on this tomato tart sound really yummy, need to try this recipe soon 🙂
such a colorful tart LIz,wish to be near your home.its amazing colorful treat actually
This looks lovely!
I make a similar tart to this but with mozzarella instead. It is so simple and so yummy.
Cheese and tomatoes.. sounds and looks like very delicious tart!
Very pretty! My son brought me a couple tomatoes from his garden and they are truly gorgeous this year:@)
Well, tomato is a fruit so perhaps I could fill up between meals on your tomato tart! Tee her. Seriously, gorgeous and do-able! (Yay!)
I’m so glad you were compelled to make this tart because it’s a beauty, what a tasty way to celebrate summer’s bounty!