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Elegant and savory, this fresh Tomato Tart is made with a flaky olive oil pastry dough and flavorful heirloom tomatoes. A light layer of goat cheese and fresh basil complement, creating flavors and textures that are both satisfying and impressive. Great for a light meal or appetizer.
What is stronger than the human heart- which shatters over and over and still lives.Rupi Kaur
Despite its crazy good looks, this tart may take less time than you may think! With just a few simple key ingredients, it comes together easily. The olive oil crust is easy to handle and forgiving, making the tart preparation process less stressful. While we found we prefer to roll the crust out between wax paper or parchment paper for a smoother finish, it can also be pressed into the tart pan. We’ll show you a few tips and tricks for keeping the crust from getting soggy. Heirloom or vine-ripened tomatoes give this tart incredible summertime flavor. (For an easier version, feel free to use a store-bought puff pastry crust. We include instructions in the recipe card.)
The Tomato Tart has a tangy and rich flavor with a touch of creaminess from the goat cheese. The combination of the flaky olive oil crust and the juicy, flavorful heirloom tomatoes create a burst of deliciousness in every bite. The fresh basil adds a pop of herbal freshness that complements the tomatoes perfectly.
Table of Contents
Why You Will Love This Tomato Tart!
- Flavorful Ingredients: The combination of flaky olive oil pastry dough, vine-ripe tomatoes, goat cheese, and fresh basil creates a burst of flavors that are perfectly harmonious and satisfying.
- Olive Oil Crust: The use of olive oil adds a rich, savory flavor to the crust. Easy to work with and creates melt-in-your-mouth flakiness. No refrigeration required. And this crust is also vegan!
- Simple Preparation: While there are a few steps to this tart it requires only a few key ingredients and each step is easy, just a little rolling, slicing, sprinkling, and baking!
- Versatility: This Tomato Tart can be enjoyed as a light lunch or served as an appetizer. Whether you’re hosting a gathering or looking for a quick and satisfying meal, this tart is a versatile choice.
- Impressive Presentation: Take advantage of vibrant-colored tomatoes, using different varieties. Garnish with basil and don’t forget the basil flowers for garnish! It’s a dish that not only tastes great but also looks impressive on any table.
- Perfect for Summer: The freshness of the tomatoes and basil makes this tart ideal for summertime. It’s a light and refreshing option that can be enjoyed during hot weather.
Ingredients In Tomato Tart
- Flour: All-purpose flour, feel free to experiment with 1/2 whole wheat.
- Olive oil: Adds a rich, savory flavor to the crust and contributes to its flakiness. A mild-flavored olive (or one you love the flavor of!) is recommended as some extra virgin oils can give a bitter flavor. You can of course use a different oil or a butter crust if you prefer.
- Egg white: Brushed on the crust to create a barrier and prevent a soggy bottom.
- Dijon mustard: Adds a touch of tanginess and to the tart.
- Parmesan cheese, grated: Sprinkled on the crust to further prevent sogginess and add a hint of nutty, salty flavor.
- Goat cheese: Can be used, plain or herbed (add fresh thyme, chives, or even pressed garlic for a more punchy flavor), to add a creamy and tangy element to the tart.
- Heirloom tomatoes: This is what the tart is all about! Use the best vine ripened tomatoes you can find. Feel free to mix and match different sizes. Take advantage of all the amazing colors available. Farmers markets are a great resource.
- Fresh basil leaves: Adds freshness and a pop of herbal aroma to complement the tomatoes. We use these in the tart before baking and to garnish.
See the recipe card below for a full list of ingredients and measurements.
How To Make Tomato Tart
Step One– Start by placing the tomato slices on a rack, sprinkle them with salt, and let them juice and drain for 30 minutes.
Step Two– In a bowl mix together flour and salt. Make a well in the center add olive oil and 3 tablespoons of water. Mix with a light hand adding the rest of the water as needed until the dough just starts sticking together. Press together into a ball, it will be soft. (Mix as minimally as possible to avoid activating the gluten in the flour which can produce a tough textured crust.)
Step Three– Roll out the dough, using a tiny sprinkle of flour to keep it from sticking (or sandwich the dough between wax paper or nonstick parchment).
If you prefer not to roll, alternatively you can press the dough into the pan. See recipe notes for tips.
Step Four– Transfer the dough to a 10″ tart pan. With a fork, poke holes across the bottom. (This allows the steam to escape and prevents major bubbles.) Bake in a preheated oven.
If you can manage it safely, bake without a baking sheet underneath to help the tart brown better. You can also preheat a baking sheet and then set the tart on that in the oven.
Step Five– Whisk together dijon and egg white (the egg white and parm create a barrier helping the crust stay crisp). Remove the crust from the oven and quickly brush the egg mixture over the warm crust thoroughly covering the entire crust. Sprinkle the parmesan cheese evenly over the top and bake for 5 more minutes. The crust should be turning golden but still light in color. Set aside to cool.
Step Six– Assemble: Make sure the crust is cooled. Crumble the goat cheese over the crust. Tear basil leaves over the top. Blot the tomatoes of excess moisture and arrange them on the tart. Drizzle olive oil and honey (optional)over the top. Sprinkle with black pepper. Bake at 425 F for 25-30 minutes.
Garnish with basil leaves and flowers. This tart is best served within a few hours of baking but leftovers are still good! Heat them up in an airfryer or toaster oven.
Tomato Tart FAQS
A tomato tart is a savory pastry dish that features fresh tomatoes as the main ingredient. It typically consists of a flaky crust made with ingredients like flour, olive oil, and salt. The crust is filled with sliced, juicy tomatoes and often complemented with other ingredients such as goat cheese, fresh basil, Dijon mustard, and grated Parmesan cheese. The tart is then baked until the crust is golden and the tomatoes are tender. It can be served as a light meal or appetizer and is a great way to showcase the flavors of ripe, summer tomatoes.
To prevent a soggy crust brush egg white and sprinkle parmesan to create a barrier for the juicy tomatoes.
Use a metal pan to brown the bottom of the crust and cook it more evenly.
Bake in the lower half of the oven.
We recommend making and serving fresh. One option is to freeze the crust dough and then make the rest of the tart the day you are serving it.
Any garden vine ripe tomatoes are going to be the most flavorful. Heirloom tomatoes such as brandy wine are a favorite.
A freshly baked tomato tart is best enjoyed within a few hours of baking when the crust is still crispy. However, if there are leftovers, they can be stored in the refrigerator for up to 2-3 days. To reheat, we recommend using an air fryer or toaster oven to maintain the crispness of the crust.
Crunchy green salads, grilled tofu or chicken, pasta dishes, zucchini dishes.
Hope you enjoy this fresh Tomato Tart. Such a perfect end-of-summer treat!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.Print
For the Crust
- 10” tart pan with removable bottom
- 240 grams (2 cups) All Purpose flour
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 3–4 tablespoons water, room temperate is fine- no need for ice water.
- Or you can use frozen puff pastry dough *See notes
For the Filling
- 1 1/2 tablespoons egg white
- 1 teaspoon dijon mustard
- 1/2 cup parmesan cheese, grated
- 8 ounces goat cheese (herbed is nice here)
- 2 pounds heirloom tomatoes, about 3 medium tomatoes plus some cherry tomatoes or grape tomatoes for diversity and texture
- 1/3 cup fresh basil leaves, plus some for garnish- basil flower are nice too!
- 1 teaspoon olive oil
- 1 teaspoon honey (optional)
- black pepper to taste
Make the Crust
- Preheat oven to 350F.
- In a bowl, mix together flour and salt. Make a well in the center add olive oil and 3 tablespoons of water. Mix with a light hand, adding the rest of the water as needed until the dough just starts sticking together. Press together into a ball, it will be soft. (Mix as minimally as possible to avoid activating the gluten in the flour which can produce a tough textured crust.)
- Roll out the dough, using a tiny sprinkle of flour to keep it from sticking (or sandwich the dough between wax paper or nonstick parchment). If you prefer not to roll, alternatively, you can press the dough into the pan. (see notes)
- Transfer the dough to a 10″ tart pan. With a fork, poke holes across the bottom. (This allows the steam to escape and prevents major bubbles.)
- Bake at 350F for 10 minutes. Check for puffiness and gently poke bubbles if needed, a sharp tip of a knife works well for this. Bake for 15 more minutes.
- Whisk together dijon and egg white (the egg white creates a barrier- along with the parmesan in the next step, helping the crust stay crisp). Remove the crust from the oven and quickly brush the egg white mixture over the warm crust, thoroughly covering the entire crust. Sprinkle the parmesan cheese evenly over the top and bake for 5 more minutes. The crust should be turning golden but still light in color. Set aside to cool.
- Turn the oven up to 425F.
Make the filling
- Cut the tomatoes into 1/4-inch slices. Lightly salt each side and spread them out on a rack. Leave to drain for 30 minutes.
- Assemble: Make sure the crust is cooled. Crumble the goat cheese over the crust. Tear basil leaves over the top. Blot the tomatoes of excess moisture. Arrange them on the tart. Drizzle olive oil and honey(if using) over the top. Sprinkle with black pepper.
- Bake at 425 F for 25-30 minutes.
- Garnish with basil leaves and flowers.
This tart is best served within a few hours of baking, but leftovers are still good! Heat them up in an air fryer or toaster oven.
To press dough rather than roll: Take 1/3 of the dough and make a log to press into the edges. Press the remainder into the bottom of the tart pan. Press in until evenly with your hands. Take a measuring cup (a metal one that is warm works great) and smooth out by pressing in with the bottom of the cup.
This tart is best served within a few hours of baking but leftovers are still good! Heat them up in an airfryer or toaster oven.
Puff Pastry– 1)Thaw puff pastry overnight in the fridge. Pull it out of the box (but leave it in the plastic) and set it on the counter 15 minutes before rolling. If it feels stiff, just let it continue sitting on the counter until it relaxes a bit. 2)Roll the puff pastry out to 1/4 inch thickness, approximately 11 x 13 or 12 x 12. Prick the dough with a fork. Score the crust by slicing 1/2 way through about 1 inch from the edge. This will allow the crust to rise above the filling. 3)Brush the 1″ edge with egg wash for lovely golden color. 4)Par bake the crust for 18 minutes (or until it looks puffed and starting to brown) at 400 degrees. Proceed with filling instructions and bake at 400F 20-30 minutes.
- Serving Size: 1 slice- 1/8 of the tart
- Calories: 349
- Sugar: 3.2 g
- Sodium: 325.8 mg
- Fat: 21.9 g
- Saturated Fat: 7.1 g
- Carbohydrates: 27.5 g
- Fiber: 2.2 g
- Protein: 12 g
- Cholesterol: 16.7 mg
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