Rustic Tomato Tart Recipe

November 28, 2011, In: Food

Food on most days is whatever’s quick, healthy, and tasty. Like most people, I’m busy so I rarely let loose in the kitchen. However, every once in a while I like to indulge and expand my cooking chops.

Upon seeing the recipe for this tomato tart recipe via Pinterest, I knew it would be the perfect way to indulge. Not only was it going to take a while to make, I knew it would be rich and delicious. It took me 3 hours from start to finish, but it was totally worth it!

Tomato Tart Recipe Inspiration

Both the tomato tart recipe and the accompanying savory tart dough recipe are from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours [update: link removed as it no longer led to the recipe]. I modified the toppings a tiny bit by adding a ring of zucchini slices so I only used 3 tomatoes instead of the 4 it called for originally.

Rustic Tomato Tart Recipe

Now, I should warn you that this is VERY rich and will probably give you a tummy ache if you eat too much at once. Not that I know from experience or anything. Ha! I did say I indulged, right?

Delicious Tomato Tart Recipe

I hope you enjoy this tart as much as I did. Please let me know if you try it by leaving me a comment telling me how it turned out. I can imagine it would be the perfect treat for an elegant brunch or Mother/Daughter weekend. Cheers! 

Rustic & Rich Tomato Tart Recipe
Serves 8
Savory and rich, this tomato tart is complimented with ricotta cheese, zucchini slices, and a crispy, buttery crust.
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Prep Time
15 min
Cook Time
25 min
Total Time
55 min
Prep Time
15 min
Cook Time
25 min
Total Time
55 min
  1. 1 fully-baked savory tart dough recipe shell, cooled
  2. 4 plum or small tomatoes; sliced 1/8-inch thick
  3. 1/2 teaspoon kosher salt
  4. 3/4 cup part-skim ricotta cheese
  5. 1/2 cup grated parmesan cheese
  6. 1/2 cup shredded provolone cheese
  7. 1/2 teaspoon dried Italian seasoning
  8. 1/4 cup heavy cream
  9. 1 large egg
  10. 1/4 teaspoon pepper
  11. 1/4 teaspoon salt
  12. 2 tablespoons olive oil
  13. 1 garlic clove, minced
  14. 1/4 cup chopped fresh basil
  1. Adjust the oven rack to the middle position and preheat the oven to 425° F.
  2. Slice the tomatoes 1/8-inch thick and spread the slices on three layers of paper towels to absorb moisture. Sprinkle them with 1/2 teaspoon kosher salt and let them drain for 30 minutes. Lay another layer of paper towels on top and gently blot the tops to remove the water that has wept out.
  3. In a small bowl, mix together the ricotta cheese, parmesan cheese, provolone cheese, Italian seasoning, cream, egg, pepper, and salt. Spread the cheese mixture evenly over the bottom of the cooled tart shell. Arrange the tomato slices decoratively on top of the cheese in concentric circles. Sprinkle the top with the minced garlic and drizzle with olive oil.
  4. Bake the tart on a sheet pan for 20-25 minutes. Cool the tart on a rack for 15 minutes, top with basil and serve. This is great served warm, room temperature, or chilled.
  5. Makes one 9-inch tart (8-12 servings).
  1. High altitude (5200ft): no change
Adapted from Waiting for Gateau
Adapted from Waiting for Gateau
Little Green Bow
    • MeganSweeney
    • November 29, 2011

    Love! I will have Brian make it. I'm a better eater than cook;) Thanks for sharing this delicious looking recipe!

    • Reply

      You're welcome! I can't wait to hear how it turns out.

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