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Summer Tomato Tart - a layered cheese and tomato pie

Summer Tomato Tart

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When August arrives, fresh sweet corn and tomatoes make frequent appearances on our dinner table. This terrific Summer Tomato Tart combines beautiful ripe tomatoes, fresh basil, and Fontina cheese!

Add this easy tomato tart to your menu when you have access to peak of the season summer produce. Perfect for a light dinner, appetizer or side dish! Heck, I’d eat this for breakfast!

Summer Tomato Tart on a white serving plate garnished with a sprig of basil

Summer Tomato Tart

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.

Summer Tomato Tart on a red and white napkin


Tips for Making a Tomato Pie

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 with cheese, basil, and gorgeous, ripe tomato slices. A sprinkling of salt and pepper plus a drizzle of olive oil finish it off before the 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.
  • 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 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.

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, of  NY-Foodgasm. She has a summer weight loss challenge you may want to check out for inspiration.


Love this recipe? Please consider rating it in the comments below. You can also follow me on Facebook, Pinterest and Instagram.

Summer Tomato Tart

Summer Tomato Tart

A pastry shell filled with gooey cheese, fresh tomatoes, and basil!

  • Author: Liz Berg
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 8 servings 1x
  • Category: Side dish, tart
  • Method: Baking
  • Cuisine: American


For crust:

  • 1 1/4 cup flour
  • 1/2 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 tomatoes, sliced thin and drained on paper toweling
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 34 tablespoons extra virgin olive oil
  • Basil, chopped for garnish


  1. Preheat oven to 400º.
  2. To make the crust, pulse flour and salt together in food processor to mix. Add cold butter a pulse a few times till mixture resembles coarse crumbs. Pulse while sprinkling in cold water adding just enough so that dough holds together when pinched between two fingers. Wrap dough in plastic and chill for 1 hour.
  3. Roll out dough to a 12-inch circle. Fit into a 9-inch tart pan with removable bottom and trim any excess dough. Chill dough for about 30 minutes while prepping the filling.
  4. Sprinkle cheese over 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 20 to 30 minutes on a cookie sheet. When the crust is golden and cheese is bubbly, remove. Garnish with fresh basil. Slice and serve warm.


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48 comments on “Summer Tomato Tart”

  1. 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!

  2. 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!)

  3. Very pretty! My son brought me a couple tomatoes from his garden and they are truly gorgeous this year:@)

  4. Cheese and tomatoes.. sounds and looks like very delicious tart!

  5. I make a similar tart to this but with mozzarella instead. It is so simple and so yummy.

  6. such a colorful tart LIz,wish to be near your home.its amazing colorful treat actually

  7. 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 🙂

  8. 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.

  9. Tomatoes are perhaps one of the most photogenic fruits in the culinary world. Mouthwateringly delicious with cheese!

    Gourmet Getaways

  10. Beautiful tart with beautiful tomatoes. It looks amazing, Liz. 🙂

  11. 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.

  12. Excellent! I’d love to have a slice right now. Thanks for the recipe!

  13. I love this kind of tart, specially tomato ! This one looks so good, love the colours 😉

  14. Liz, this looks so delicious! With all the tomatoes coming in from my garden, this looks like a great idea…thanks for sharing!

  15. This dose look perfect for summer. We just picked farm fresh tomatoes. Thanks for the great ideas.

  16. 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!

  17. That is one enticing tomato tart for sure. I could play with so many cheese too.

  18. 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 😀

  19. Hi Liz, Wow! great looking crust, not sure how you do it, there is nothing like summer tomatoes. Beautiful tart!

  20. Love this tart look awesome Lizzy!

  21. LIzzy,
    I love fontina cheese. I wish I had planted a garden this year. I missed it the last two years.

  22. Such a beautiful way to showcase summer’s bounty! Gorgeous tart Liz!

  23. Liz,
    what a stunning summer dish! WOW. I love this! xx

  24. What a beauty! A fantastic recipe to celebrate summer harvest!

  25. Liz, lovely looking Tomato Tart making the very best of those abundant late summer tomatoes!

  26. What a gorgeous tart, Liz! This is such a beautiful way to showcase summer’s bounty!

  27. 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

  28. Just lovely! You know I’m a sucker for heirloom tomatoes and anything baked in a pastry shell. 🙂

  29. The tart looks gorgeous indeed and such a lovely ode to the summers bounty of tomatoes!

  30. Damn delicious tangy hairloom tomato tart!!!
    the photograph is really seducing my taste buds….

  31. This looks GORGEOUS and delicious! Absolutely LOOOOVE it!

  32. 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!

  33. This look delicious, I can’t blame you for turning the oven to bake this tart. I would go for it too.

  34. I’m literally salivating, here. It looks delicous! I cannot wait to try this, Liz! Pinning!

  35. Wow, those tomatoes are gorgeous. Won’t we be drooling, just thinking about those fabulous summer tomatoes a few months from now.

  36. Tomatoes are THE best part of summer and what a pretty tart to celebrate their season.

  37. What a great idea, just received some fresh tomatoes from my parent’s vegetable garden, I might give this recipe a try. Looks delicious.

  38. 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!

  39. When produce is this good you need something simple so it really can be the main attraction, such a beautiful tart 🙂

  40. Lovely idea for the beautiful tomatoes!

  41. 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!

  42. Well worth turning the oven on for!

  43. 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!

  44. Simply stunning, just love, love, love this tart. I still have tomatoes ripening on the vine and I will have to make this!!

  45. what a delicious summer tart and great way to use up garden tomatoes!

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