Food Recipes Appetizers Savory Tart & Pastry Oven-Roasted Tomato Tart 4.5 (2) 2 Reviews This cheesy, tangy, savory tart captures the taste of summer inside a flaky crust. By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on February 11, 2025 Save Rate PRINT Share Close Credit: Akiko Ida and Pierre Javelle Active Time: 30 mins Total Time: 2 hrs Yield: 8 servings Jump to recipe This tomato tart is a lovely way to enjoy a big haul of summer tomatoes, where their savory-sweet flavor becomes even more concentrated when roasted and then layered into the homemade crust. Underneath, there's a bubbly blanket of shredded Gruyère, the cheesiness offset by tart crème fraîche, whole grain mustard, and a good amount of roasted garlic and thyme. Serve this as the centerpiece of your next brunch or garden party and count how many guests ask for the recipe. Frequently Asked Questions How do you keep tarts from getting soggy? Sogginess is one of the most common problems when making crusts for tarts and pies. To protect against a soggy bottom, the recipe has you blind-bake your crust — meaning you roll out the dough, fit it into your tart pan, and bake it without the filling for about 40 minutes, until it's golden and just cooked through. To keep it from puffing up, use pie weights (tiny ceramic balls) or dry beans on top of a sheet of parchment paper to help the crust hold its shape. Once your pie crust has been prepped, seeding and roasting the tomatoes and then patting them dry before adding them to the prebaked shell also helps prevent sogginess by reducing the amount of liquid in the filling. What is good to eat with a tomato tart like this one? A slice of this cheesy, savory tomato tart would make for a lovely lunch — or breakfast for that matter. Try serving this tart with a nicely peppery arugula salad, or with a summer vegetable side like shaved zucchini with pistachios and Parmesan cheese. It would also pair nicely with soups, like a chilled pea soup or a brightly flavored corn chowder. For a more substantial meal, you can serve smaller portions of the tart with a salad and chicken thighs or slices of grilled skirt steak. Notes from the Food & Wine Test Kitchen This tart uses tomatoes that have been both seeded and peeled, which ultimately improves the flavor and consistency of the dish — when roasted, tomato skins can become slightly bitter and chewy in a way that would be texturally noticeable here. Luckily, our recipe includes a trick for making the peeling process less tedious: Halve the tomatoes and roast them cut-side down, and the skins will lift right off. Make ahead The tomatoes can be roasted up to three days in advance and refrigerated. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. 3 pounds ripe plum tomatoes, halved lengthwise and seeded 1/4 cup extra-virgin olive oil 1 tablespoon thyme leaves Kosher salt Freshly ground pepper 2 garlic cloves, thinly sliced About 1 cup all-purpose flour 6 1/2 tablespoons cold unsalted butter, cut into 1/2-inch pieces 1/4 cup ice water 2 tablespoons crème fraîche 1 tablespoon whole grain mustard 1/2 cup shredded Gruyère cheese Directions Preheat the oven to 350°F. Toss the tomatoes with the olive oil and thyme; season with salt and pepper. Spread the tomatoes, cut side down, on a rimmed baking sheet. Roast for 35 minutes. Pull off the tomato skins. Turn the tomatoes cut side up, top with the garlic, and roast for 35 minutes longer, or until slightly dried and the garlic is golden. Let the tomatoes cool, then blot dry with paper towels. Leave the oven on. Meanwhile, in a food processor, combine 1 cup of flour with a pinch of salt. Add the butter and pulse until it is the size of small peas. Sprinkle on the ice water and pulse just until a dough forms. Wrap the dough in plastic wrap and refrigerate until chilled, about 30 minutes. On a lightly floured surface, roll out the dough to an 11 1/2-inch round about 1/8 inch thick; fit it into a 9 1/2-inch tart pan with a removable bottom. Fold in the overhang to reinforce the sides. Trim off any excess dough. Chill the tart shell. Line the tart shell with foil and fill with pie weights. Bake the tart shell for 35 minutes, or until just set. Carefully remove the foil and weights and bake for 5 minutes longer, or until golden. Mix the crème fraîche and mustard and spread over the tart shell. Sprinkle the cheese on top. Arrange the tomatoes in the shell in 2 layers, cut side up, seasoning between the layers. Bake the tart for 25 minutes, or until the tomatoes are just beginning to brown. Serve hot or at room temperature. Originally appeared: June 2003 Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.