Description
A savory tart with juicy ripe tomatoes, herbed cheese, and a buttery homemade crust. Perfect for brunch, lunch, or a light dinner, it’s as beautiful as it is delicious.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 8 tbsp unsalted butter, cold and cubed
- 3–4 tbsp ice water
- 4–5 medium ripe tomatoes, sliced, lightly salted, and drained on paper towels
- 1 cup ricotta or goat cheese
- 1/2 cup shredded mozzarella or Gruyère
- 1 egg
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- Salt & pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough comes together. Shape into a disc, wrap in plastic, and chill for 30 minutes.
- On a floured surface, roll out dough to fit a 9-inch tart pan. Press into the pan and trim excess. Prick the base with a fork, line with parchment, and fill with pie weights. Bake for 15 minutes, remove weights and parchment, then bake for an additional 5 minutes. Let cool slightly.
- In a medium bowl, mix ricotta (or goat cheese), shredded mozzarella (or Gruyère), egg, thyme, salt, and pepper until smooth.
- Spread cheese mixture evenly into the cooled crust. Arrange tomato slices on top in overlapping layers.
- Bake for 25–30 minutes, or until crust is golden and tomatoes are slightly roasted.
- Cool for at least 10 minutes before slicing. Serve warm or chilled.
Notes
- Draining the tomatoes helps prevent a soggy crust.
- Fresh herbs like basil or oregano can be added for extra flavor.
- This tart can be made a few hours ahead and served at room temperature.
- Prep Time: 20 min (plus 30 min chilling)
- Cook Time: 50 min
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 60mg
Keywords: tomato tart, fresh tomato recipe, homemade tart crust, summer tart, savory tart