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Tomato Gruyere Tart on a square white platter

Tomato Tart with Gruyère

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If you’re lucky enough to have access to  fresh garden Roma tomatoes, this Tomato Tart with Gruyère Tart is a recipe you don’t want to miss!
 
Tomato Gruyere Tart on a square white platter

Tomato Tart with Gruyère

I was preparing an entree salad for our dear friends who are in the midst of kitchen renovations. I wanted to add something else to their dinner. What is more summery than a tomato tart?  This Tomato Tart with Gruyère exceeded my expectations. With its crispy crust and wonderfully flavorful tomato filling, it would be wonderful any time of the day!

If you have fresh garden tomatoes, this tomato tart will be pure bliss. But I bet it’s pretty darned tasty even with decent off season tomatoes. Meaty Romas are perfect, but any tomato will do. Just make sure to let your slices drain on a couple layers of paper towels so there’s no excess juice to water down your filling.

Tomato Gruyere Tart on a white tray topped with a sprig of thyme

The Magic of Tomatoes, Herbs and Cheese

This combination of tomatoes, herbes de Provence and Gruyère is a tried and true winner. The hour in the oven allows the sugars in the tomatoes to caramelize and the flavors to concentrate.

You’ll be sneaking slices of leftover tart out of the fridge; it’s just that irresistible. That is, IF you have leftovers! I’m not sure this sort of  tart is actually served in France, but if it’s not, it should be!

This Fresh Tomato Tart is also a winner!

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Tomato Gruyere Tart | A tasty way to enjoy the best of summer's tomatoes

Tomato Tart with Gruyère

A lovely summer tomato tart with Gruyere and herbs

  • Author: Liz Berg
  • Prep Time: 15 mins
  • Cook Time: 1 hour 10 mins
  • Total Time: 1 hour 25 mins
  • Yield: 9 servings 1x
  • Category: Tart, Breakfast, Brunch, Side dish, light entree
  • Method: Baking
  • Cuisine: American

Ingredients

 

Crust:

  • 1 1/4 cups flour
  • 1 1/2 tablespoons semolina flour (1 tablespoon plus 1 teaspoon plus 1/2 teaspoon)
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter, cut into small cubes
  • 1 1/2 tablespoons cold shortening (1 tablespoon plus 1 teaspoon plus 1/2 teaspoon)
  • 2+ tablespoons ice cold water

Filling:

  • 12 plum tomatoes, cut into 1/4 inch slices, and allowed to drain on paper towels
  • 1 cup grated Gruyère
  • 1 teaspoon herbes de Provence
  • 2 eggs
  • 1/4 cup half and half
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • Freshly ground black pepper to taste

Instructions

  1. To prepare crust, put flours and salt in food processor and pulse to combine. Add butter and shortening and pulse till mixture looks like cornmeal. Remove to bowl and sprinkle with 2 tablespoons ice water. Mix to combine, and gather together to form ball. If not holding together, slowly add more ice water. Flatten dough ball into a disk, wrap in plastic wrap, and refrigerate at least 30 minutes.
  2. Roll out dough to 1/4 inch thickness and fit into a 9 inch square tart pan (or another tart pan of comparable size), then trimming excess dough. Chill another 30 minutes.
  3. Preheat oven to 400º. Prick bottom of tart with fork, then line with parchment and cover parchment with pie weights (or dried beans). Bake for 10 minutes. Remove from oven, remove paper and weights, and allow to cool as filling is prepared.
  4. Decrease oven temperature to 375º. Sprinkle bottom of tart shell with Gruyère, then herbs de Provence. Top with tomato slices arranged in a lovely pattern.
  5. Whisk together eggs, half and half, mustard, salt and pepper. Pour over tart, adding more cream if needed.
  6. Bake for about 1 hour, till custard is set. Cool on wire rack slightly before serving.

Notes

Total time does not reflect chilling time for dough. Adapted from Once Upon a Tart.

 

Tomato Gruyere Tart | A tasty way to enjoy the best of summer's tomatoes
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59 comments on “Tomato Tart with Gruyère”

  1. What a beautiful tart. It looks perfect and I am not even a huge fan of tomatoes. I wouldn’t be able to pass a bite of this up though.

  2. What a lovely gift for friends. This looks amazing.

  3. Lizzy, My mom and I currently are reading this wonderful tomato tart recipe. Oh how we love Gruyere! This has just got to be great! When I get home to SC, I’ll try to imitate this and try to honor you with my feeble baking skills. Going to Kelly’s tomorrow to spend the night with her fam, and then she’s taking me to the airport. It has been so nice and relaxing here in Ames!

  4. Oooo, a semolina crust! And gruyere! I hope you saved me a slice!

  5. Lizzy your tart turned out beautiful and I bet tasted great. I love tomato tarts and make them quite often. Don’t know why I haven’t posted any?:) Thanks for participating in the giveaway:)

  6. Love it for a brunch !

  7. Hi Lizzy! I’ve been so swamped since getting back home on Tuesday. I bought some gruyere today to make this fabulous tart! Thanks for sharing this last week on Seasonal Saturday. It is FEATURED today on Fresh Food Friday, so please stop by, check it out, grab the button if you like, and also share another recipe or TWO if you like! And now I’m off to read all of your newest recipes!

  8. That looks like a perfect summer time dinner. Local tomatoes are coming on and I can’t wait to try this. I can imagine your friends were very happy with their lovely meal.

  9. Mmm…I’m totally obsessed with tomato tarts this summer. Here’s the one I made last night:
    http://theoncominghope.blogspot.com/2011/08/recession-busting-recipe-savory-tomato.html

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