This vibrant Tomato Tart with fresh tomatoes, a creamy cheese base, and buttery crust is a great way to enjoy your summer tomatoes in a savory pie!

Perfect Fresh Tomato Tart Recipe, overhead of whole pie.
Sommer headshot.

Tomato Tart Recipe (AKA Tomato Pie)

Sommer’s Recipe Notes

I learned to make traditional tomato pies shortly after moving to the South. The comforting combination of freshly-baked garden produce, molten cheese, and pastry crust is hard to beat.

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. 

fresh produce for tomato tart recipe

Ingredients You Need

For the Tart Crust:

  • All-purpose flour
  • Cornstarch
  • Butter, diced
  • Egg
  • Salt

For the Tomato Pie Filling:

  • Grape or cherry tomatoes, rinsed and dried
  • Sharp provolone cheese, grated (sub fontina or white cheddar)
  • Fresh basil leaves
  • Mayonnaise
  • Green onions, chopped
  • Black pepper

How to Make A Tomato Tart

Find the full Tomato Tart recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.

Protein Pointer – If you are looking for ways to add extra protein to all your meals, you can add 1/2 cup drained cottage cheese to the filling.

Baked tart with fresh basil

Servings Suggestions

This savory tart is the perfect center piece to any summer meal. Consider serving it as the main dish of a vegetarian meal with Couscous Salad (with Pickled Vegetables) or Farro Salad with Kale and Artichokes, Creamy Deviled Egg Pasta Salad, Pickled Watermelon Rind, and Mandarin Orange Salad.

Or serve this tart as a side dish, with Grilled Blackened Chicken, Bavette Steak (Flap Meat Steak), Pork Chops with Pork Chop Seasoning, Broccoli Salad with Bacon, Cool and Creamy Grape Salad, and Creamy Cucumber Salad Recipe with Dill.

Cut a slice of the tart to serve

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 grape 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?

Layer the crust while raw and bake the tart 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 2-4 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.

see all the beautiful layers

Other Great Side Dish Recipes

Oven Roasted Tomatoes

Best Deviled Eggs Recipe (Angel Eggs)

Jalapeno Cheddar Cornbread

Caramelized Onion Dip Recipe

Buttermilk Drop Biscuits

Couscous Salad (with Pickled Vegetables)
Perfect Fresh Tomato Tart Recipe | ASpicyPerspective.com
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Tomato Tart Recipe with Basil

Prep Time: 20 minutes
Cook Time: 35 minutes
Resting Time: 30 minutes
Total Time: 1 hour 25 minutes
Vibrant Fresh Tomato Tart with a creamy cheesy base and buttery crust. This spin on the classic southern tomato pie is a winner in taste and visual appeal!
Servings: 8 slices

Video

Ingredients

US Customary – Metric

For the Crust:

For the Filling:

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.

Notes

Can’t find provolone cheese? Use cheddar cheese instead!

Nutrition

Serving: 1slice, Calories: 364kcal, Carbohydrates: 22g, Protein: 11g, Fat: 27g, Saturated Fat: 12g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 7g, Trans Fat: 0.4g, Cholesterol: 69mg, Sodium: 432mg, Potassium: 345mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1223IU, Vitamin C: 28mg, Calcium: 217mg, Iron: 2mg
Course: Main Course, Side Dish
Cuisine: American, Southern
Author: Sommer Collier
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