Fresh Tomato Tart
Vibrant Fresh Tomato Tart with a creamy cheese base and buttery crust. This is a great way to eat your summer tomatoes!
Fresh Tomato Tart (AKA Tomato Pie)
I learned to make traditional tomato pies shortly after moving to the South. Fresh tomato pies are delicious and comforting, but not that pretty, if I’m being honest.
Several years ago I found an alluring photo of a fresh tomato tart in a magazine and had to see how it compared to the humble southern tomato pie.
The photo in the magazine, as I said, was wonderfully impressive. Yet upon tasting it, we discovered the flavor was quite disappointing. Mediocre at best.
The crust was a disaster, and the filling was low on the flavor scale. I was suddenly struck by the fact that I had been so eager to discard my old reliable tomato pie for this prettied-up version.
A Tomato Tart Recipe Refresh
Things I’ve taken away from the fresh tomato tart incident…
Clearly, never judge a book by its cover. Beauty is often deceiving.
After this experience, I took a few ideas from the “pretty” fresh tomato tart and used them to revamp my original tomato pie. I loved the idea of using grape or cherry tomatoes instead of the chopped and drained Romas. I also liked the idea of using a tart pan instead of a pie pan. I don’t know why, but tarts just seem classier.
Let’s not get confused here, the old-fashion tomato pie was far superior in taste and texture to the magazine tart and really needed no revision. I just like to change things up on occasion, for funsies.
This updated fresh tomato tart is truly beautiful inside and out, with astounding southern comfort and wilted tomatoes covering the top!
Not only is this tomato tart knockout-gorgeous, but it’s also easy to make, even with a buttery made-from-scratch crust.
If you’re in a hurry, you can use a refrigerated roll-out pie crust instead. Yet I do recommend using the tart crust recipe below if you have the time.
The cheese filling under the tomatoes is a luxurious, southern blend of creamy mayonnaise, cheese, and herbs. We are using provolone cheese for its delicate flavor and amazing melting properties. However, you can use any cheese you like that shreds easily and melts smoothly.
What Ingredients You Will Need
For the Tart Crust:
- 1 1/4 cups flour
- 1 tablespoon cornstarch + 2 teaspoons
- 6 tablespoons butter diced
- 1 large egg
- 1/4 teaspoon salt
For the Tomato Pie Filling:
- 2 pints grape or cherry tomatoes rinsed and dried
- 1 1/2 cups sharp provolone grated (or fontina)
- 1/2 cup basil leaves, divided
- 1/2 cup mayonnaise
- 1/3 cup chopped green onions
- 1/2 teaspoon ground black pepper
How to Make This Fresh Tomato Tart Recipe
Instructions…
For the Crust: Preheat oven to 375 degrees F. In a food processor, combine the flour, cornstarch, butter, and salt. Pulse the mixture until it forms very tiny bits. Add one egg and pulse until a dough forms. This dough is rather tough, but it does come together nicely.
Gather the dough into a ball. Then press the dough into the 9-inch tart pan, covering every bit of the bottom and up the sides. (You can roll the dough out to a 12-inch circle if you want.) Crimp the edges, and refrigerate for 30 minutes.
Roughly chop 1/4 cup of the fresh basil leaves. Stack and roll the remaining basil leaves and cut them into thin ribbons. Save the ribbons for the end.
Mix the cheese, mayo, chopped basil, green onions, and pepper in a medium to small bowl. Spread the mixture over the bottom of the tart shell for the first layer.
Top with grape tomatoes and press them down. Bake for 35 minutes—until the crust edges are golden-brown and the cheese is bubbling up.
Cool for 10 minutes, then sprinkle with 1/4 cup of sliced basil ribbons. Serve warm.
Get the Full (Printable) Easy Tomato Tart Recipe + Video Below!
Frequently Asked Questions
If I use cherry tomatoes instead of grape tomatoes, do I cut them in half or bake the tart longer?
No, keep the tomatoes whole and bake the tart as directed in the recipe below.
Can I Add Different Herbs?
Sure you can! Fresh thyme leaves, fresh parsley, or rosemary are all good options.
Do I bake the crust before filling it or do I fill it raw?
Fill the crust while raw and bake it all together. If you are concerned about the bottom baking through, you can place the fresh tomato tart on the lowest rack so the bottom of the crust is closer to the heat source.
How long do the tomato pie leftovers last?
You can store this in an airtight container in the fridge for 2 to 4 days. Or you can wrap the tart dish with plastic wrap for overnight storage at room temperature.
Can I use a sheet of puff pastry?
I would suggest making this dish with homemade pie crusts. However, you can use a puff pastry sheet or a premade pie crust, rolled and cut to fit the pan. Bake according to the recipe below.
Other Great Side Dish Recipes
- Oven Roasted Tomato Slices
- Best Deviled Eggs with Dijon Mustard
- Zucchini Parmesan Cheese Bread
- Caramelized Onions Dip
Check this side dish’s printable recipe card below for the prep time, total time, and nutrition facts including calories, protein, cholesterol, and calcium percentages.
Fresh Tomato Tart
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1 tablespoon cornstarch + 2 teaspoons
- 6 tablespoons butter diced
- 1 large egg
- 1/4 teaspoon salt
For the Filling:
- 2 pints grape or cherry tomatoes rinsed and dried
- 1 1/2 cups sharp provolone grated (or fontina)
- 1/2 cup basil leaves divided
- 1/2 cup mayonnaise
- 1/3 cup chopped green onions
- 1/2 teaspoon ground black pepper
Instructions
- For the Crust: Preheat oven to 375 degrees F. In a food processor, combine the flour, cornstarch , butter, and salt. Pulse the mixture until it forms very tiny bits. Add one egg and pulse until a dough forms. This dough is rather tough, but it does come together nicely.
- Gather the dough into a ball. Then press the dough in to the 9-inch tart pan, covering every bit. (You can roll the dough out to a 12-inch circle if you want.) Crimp the edges, and refrigerate for 30 minutes.
- Roughly chop 1/4 cup of the basil leaves. Stack and roll the remaining basil leaves and cut them into thin ribbons. Save the ribbons for the end. Mix the cheese, mayo, chopped basil, green onions and pepper in a bowl. Spread the mixture over the bottom of the tart shell.
- Top with grape tomatoes and press them down. Bake for 35 minutes, until the crust edges are golden-brown and the cheese is bubbling up.
- Cool for 10 minutes, then sprinkle with 1/4 cup sliced basil ribbons. Serve warm.
I vividly remember my adolescent years. Terrible acnee made me miserable but it also gave me the strength in character to get through it all. Mom stood my me the whole time.
I've never had a tomato pie, only tomato tarts…
I like the idea of using cherry tomatoes, they definetly make the whole look very fancy! And I also want to try the mixture you put on the bottom. I only sprend on some mustard, it's simple but very good.
I just discovered your blog and I think I really going to enjoy reading you!
Thanks for sharing
I also loved the picture in F&W, but will be making your tart when I get the chance! It looks fabulous!!!
Hey Sommer,
For a deep thought about your future dreams for your daughter, the tomato tart certainly speaks out quite a lot about your feelings about it.
I think we (esp. the wise ones) are hoping that people close to us would learn things with some hardships in order for those people to really… I mean "really" understand how we feel… Hmmm…
But then you need that person to have the capacity to understand- some people just don't get it no matter how many times they fall.
I guess all we could do is hope and pray for the best.
Again, Summer beauties on the tart shells there. I love it!
great post, I have two girls and I also worry that they will get sucked into this "beauty" world that we live in, raising kids is hard, I spend a lot of nights praying and worrying but they are a complete joy and I'm sure our daughters will turn out fine…love the tarts I love both pics, but I would go with your recommendation..taste before beauty!!
Angela~
SHARP Provolone is my first choice. It's not mild like regular provolone, but has an intense twang–somewhere between that of extra sharp cheddar and blue cheese. The fontina is another nice choice with it's salty nuttiness. Go with the fontina if you don't LOVE super sharp cheeses!
I hope this helps!
I enjoyed reading this and yes, you are only as pretty as you taste. Love that. I intend to make this tomato pie very soon. My only question is if I should go with provolone or fontina cheese.
Gorgeous tarts!! Oooh I can taste the sweet little tomatoes right now.
Dear Sommer – I really needed to see this today.
I know exactly what you mean about the book being prettier on the cover than in reality but PLEASE take heart in the fact that the colors are…oh! don't get me started about the colors – the chocolate tomatoes, the yellow tomatoes…WOW!
Sometimes as recipes go, if it is good enough for grandma it is good enough for me :)
I really enjoyed this post Sommer but I KNOW how heartbreaking it is when after all the effort it turns out mediocre.
Big hugs coming your way :)
Ciao, Devaki @ weavethousandflavors
'only as pretty as you taste' – clever, so maybe that explains why a few of my very ugly things taste so good….have never made a pie using cherry tomatoes, always sliced, will certainly try, like your crust too
I love to cook, but the aesthetics of food are not my strongest suit. I often find myself with finished products that taste good but just don't quite look the way I envisioned them in the glossy magazine page of my brain. It is times like those that I fall back on some choice words of wisdom from my father which have proved invaluable over the years: "oh well, it will look a lot worse when it gets where it's going."
Both of those tomato tarts look wonderful, and your daughter is lucky to have a mother like you.
I haven't tried any F&W recipes, but I can imagine that it's disappointing when their recipe doesn't turn out well. I absolutely love tarts and this one looks amazing. I like that the tomatoes are kept whole for this recipe. Also, you photos are wonderful.
Wow, this tart looks unbelievable! I can definitely see the difference between the two crusts. Pie/tart crusts are tricky to perfect but almost all the time, they wind up tasting great no matter what!
Both of the tarts look beautiful. I've never had a tomato tart, so I'm putting this on my to make list.
thanks a lot for you answer; i was just wondering :)) have a good day!
Friends~
Thanks for all the encouragement. Parenting is HARD, but I say a prayer and do the best I can!
Beautiful photographs! And, you know, in a way, I'm glad the little tomatoes (we call them cherry tomatoes here) taste better than the heirloom ones because I haven't seen any heirloom tomatoes on sale!
Magdalena~
Yes, I added RAW grape tomatoes. They retain all juices inside the skin and it only comes out when you bite it! With my old tomato pie recipe, I used to chop, salt and strain the tomatoes for 20-30 minutes to remove a lot of the juices. Using grape tomatoes makes that step unnecessary!
It's heartening to hear the voice of a mum who has her heart and philosophy in the right place, in my opinion! You'd be surprised how many mums get swept up by the tide and start moulding their daughters from early on to conform to society's expectations. I suppose part of it arises out of the fear that their daughters will lose out if they don't keep up *sigh* Kudos to you Sommer, for bucking the trend! Looks like your daughter is already on the right path, whether or not she knows it :)
The tomato tart sounds and looks lovely and I would go for taste over looks any day! I think it's Lazaro (yup, that guy up there LOL) who said something like "Looks impress for 15 seconds but taste grabs the memory"….. but don't quote me on that cos my memory sucks ;)