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.
unfortunately I am allergic to cheese and eggs so couldn’t use the heese or mayonnaise in this recipe.
where i live in France there is no such thing as eggless mayonnaise.
As is usual for me I use creme faiche instead of eggs.
I substituted the cheese with caramelised onions, and ended up with a delicious tart.
I would give anything to be able to eat cheese and eggs,but sadly this isn’t to be.
unfortunately my other food allergies are Pork , lamb, Honey and kiwi fruit.
The latter causing me to go into an anaphylaxic shock.
I cook every day and am always looking out for new recipes.
Thanks for the tomato tart one, which with a few tweets turned out lovely.
Delicious! Perfect tart for my garden veggies. I used the cherry toms, basil, and subbed chives for the green onion. I used havarti and it was so tasty. Next time, and yes there will be one, I’m going to add some cornmeal into the crust for some added crunch! Thanks for the recipe, it’s a new fam fave!
I’ve made this recipe several times….i buy a premade crust from Whole Foods. I do pre bake the crust for a short time…
Nice using grape tomatoes as they are always available in the Midwest even when regular tomatoes are not.
This was excellent and a do over! I used a refrigerated pie crust and a cheddar cheese mix since I happened to have both on hand. I may try pre-cooking the crust a bit to help the bottom maintain a bit of crispness. Great way to use the tomatoes in our garden
Such a unique recipe! thank you so much for sharing!
What a great & delicious way to use up tomatoes! They taste so good with the cheese!
I had no clue how this was going to taste but after I made it, I absolutely loved it! thank you so much for sharing this recipe
The flavors on this tart were amazing–however, mine came out a gooey, semi-liquefied mess! I used fontina and cherry tomatoes; not sure if it was a higher moisture fontina or what, but there is a lot of oil and it’s sort of a gooey, cheesy pile on the plate, rather than a slice. The crust isn’t holding together; it basically falls apart under all the cheese and juicy tomatoes. I followed the recipe as written, and even put my pan nearer to the bottom to ensure the crust was cooked through, so I’m perplexed as to why it’s such a mess. The taste is fantastic, but the textures came out all wrong. Thoughts as to what went wrong? I’d make this recipe again if I could get it to hold form better.
Hi Artemisia,
Sorry that happened! I’m wondering about your oven… It might be worth buying a hanging oven thermometer to check the accuracy of the temperature. If it’s off, you can then recalibrate the oven to make sure it is baking properly.
I made it for dinner for my family of 3 with a kale salad. They loved it ! I used a combination of different cheeses: provolone, parmesan, and cheddar. I also used 1/4th cup yogurt, 1/4 cup mayo. Sprinkled the top with tarragon in addition to the basil. The crust was tasty and held up well with the cheese mixture and all the cherry tomato juices. I will keep this recipe and try other variations.