Tomato Cheese Tart Recipe
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Tomato Cheese Tart has a buttery, flaky, and tender crust filled with creamy cheese and topped with sun-ripened tomatoes. It’s a delightful combination.
Tomato Cheese Tart Tips
This Tomato Tart is a classic summertime dish using fresh tomatoes. It’s reminiscent of Tomato Pie if you’re familiar with that Southern favorite.
The recipe is incredibly flavorful and much easier to make than it looks. Doesn’t it look impressive? That’s why I like to make a tomato cheese tart when entertaining. Easy Cherry Danish is another impressive yet simple recipe.
What is a tart?
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. In a tomato cheese tart, the filling is made with delicious layers of cheese and tomatoes.
I prefer Gouda cheese for this recipe. Gouda is a mild, yellow cheese with a caramelly, nutty and buttery flavor. It’s a good cheese for melting and pairs wonderfully with tomatoes in a tart.
Finally, I highly recommend you serve this tart with fresh basil. Fresh basil is INCREDIBLE and pairs with tomatoes!
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
One 9 inch tart crust
- all-purpose flour
- salt
- granulated sugar
- feta cheese
- butter COLD, cut into small cubes
- ice water
Filling
- rosemary chopped
- eggs at room temperature
- cream cheese or ricotta cheese for the tomato cheese tart filling
- Parmesan cheese freshly grated
- Gouda cheese grated
- grape tomatoes sliced in half
- salt
- black pepper
Tomato Cheese Tart Tips
- I recommend using a plum, Roma, or heirloom tomato. As well, you don’t want to use beefsteak tomatoes for your tomato cheese tart.
- You can use either
cream cheese or ricotta cheese. Typically, I usecream cheese . - Additionally, you can make a tart crust. I have the recipe listed below. However, you can also use a purchased pie crust. If you’re making this in a tart pan, get a refrigerated roll-out pie crust.
- Also, you can use filo dough (Also known as phyllo dough) or puff pastry as the crust.
Are you looking for more fresh tomato recipes? Here’s a few for you.
More related recipes
Enjoy my latest recipe too!
- Berry & Red Wine Braised Short Ribs
- No-bake Pecan Cream Pie
- Make Ahead Thanksgiving Casseroles
- Chocolate Pretzel Toffee Bites
- No Bake Toffee Oatmeal Cookies
Favorite Tomato Cheese Tart
Ingredients
One 9 inch tart crust
- 1 and 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 and 1/2 teaspoon granulated sugar
- 3 ounces feta cheese
- 8 Tablespoon butter COLD, cut into small cubes
- 1/3 cup ice water
Filling
- 2 large eggs at room temperature
- 4 ounces cream cheese or ricotta cheese
- 4 tablespoons Parmesan cheese freshly grated
- 4 ounces Gouda cheese grated
- 1 cup grape tomatoes sliced in half
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon rosemary chopped
Instructions
Crust
- Pulse flour, salt and sugar in a food processor to blend. Add butter; pulse with 12ish one-second pulses until mixture resembles coarse meal with pea-sized pieces. Add feta and process with a couple more pulses until incorporated. Transfer to a bowl. Sprinkle ice water over mixture. Using a fork, mix until the dough begins to come together. Using hands, form dough into a ball, press into a disc shape and wrap tightly with plastic wrap. Refrigerate 30 minutes or up to 2 days.
For the Tart
- Preheat oven to 400°. Spray the tart pan with nonstick spray.
- On a cool, flat and floured surface roll dough to a 13-inch circle. Transfer to the tart pan.
- Beat eggs and salt. Add cream cheese, Parmesan cheese, Gouda cheese, salt, and pepper.
- Pour cheese mixture into the pan and smooth evenly. Top with tomatoes. Sprinkle rosemary over the top.
- Bake at 400° for 22 to 25 minutes or until bubbly and light brown on top.
- Cool slightly before cutting.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Absolutely delicious and decadent! I didn’t change anything this time because I like to try recipes as as, first. Next time I might add a bit of garlic and definitely some basil. So good as is, though!
Looks delicious. What a lovely dinner idea. I will definitely make this for my family. Yum!
Loved this! The combo of different cheeses was so yummy!
Paula, this tart looks amazing! I love tomatoes and cheese!!! A total yum! Thanks for sharing – pinning and buffering! 🙂
Thank you Cindy! I love them too with balsamic reduction …yum! Thanks for sharing!
Pinned this and shared it on Facebook , Paula! Thanks so much for linking up to All My Bloggy Friends this week! 🙂
Oh this would hit the spot right now! I love savory tarts! I really want to make this. Thanks for sharing the recipe, Paula! Pinning!
~Jen @ Yummy Healthy Easy
Thanks Jen, I like savory tarts too and I love love tomatoes in everything, well almost everything. Thanks for sharing!