Main course tomato tart

Usually I make a tomato tart as an appetizer or side. But for this particular meal I souped it up enough to become the main event. I didn’t really add much more sustenance, just prettied it up and doubled down on flavor. Of course, I used my sour cream crust but I toned down the mustard with mayonnaise which ends up being creamier and I added caramelized onions to that base. I cut the tomatoes (mostly yellow) very thickly and dehydrated them in my oven for a few hours. And I added extra Gruyere.

I love these big greek olives so much so that I make special trips out to the “European” grocery store (check them out) for them. The store also has awesome greek feta, not that I used it here. I threw on little bits of artichoke hearts for design, not really adding much in the flavor department. I decorated with capers, and roasted red and yellow peppers which added a decent punch.

Even after the dehydration the tomatoes gave off loads of liquid that I self-consciously blotted before my guests caught a glimpse of it. It was beautiful and delicious.

So easy, so good

I checked back to see if I’d written about this before and I have, 5 years ago. (I often do not look back at posts except to find recipes and was surprised to discover a really sweet comment I’d never seen before). I have a hundred million tomatoes I needed to do something with. Unfortunately these were not my own but summer tomatoes nonetheless, which is good for flavor but they are pretty wet. I put mine on a rack and dehydrated them in a low oven for an hour or so, something one of my sisters taught me.

There’s a basic recipe below but I embellish because, well, I’m insane. I drizzled the tomatoes with oil and garlic, and added fresh thyme. This is a guaranteed show stopper and people pleaser, to use expressions I dislike but resort to when I am lazy.

And it was delicious.

Tomato Tart

Preheat oven to 400

One pastry crust

(I bought this one)

Some sliced tomatoes

(Winter tomatoes are perfect for this, fortunately these were summer tomatoes)

3 cups shredded cheese

(I shred my own but you can use bagged cheese, it’s a lot easier, if less delicious)

Dijon mustard

Basil chiffonade

Put the crust in a tart pan, but you can use a pie pan or anything that holds it

Spread the raw crust liberally with mustard

(You can use sour cream, mayonnaise, oh hell, peanut butter for all I care)

Fill it with shredded cheese (I used Gruyere or Swiss cheese is nice but anything works, a combination of cheeses is great, add some bleu cheese would be great, for sure)

Cover with sliced tomatoes

(A light sprinkling of parmesan works here)

Plop it the oven for 35-45 minutes until it looks browned.

Throw on some basil when you take it out of the oven, or not.

Let cool and slice up. Or just fold it in half and eat like a sandwich if nobody’s watching which is how I eat many of my meals.

More tomatoes, more tarts

These were first of the season Roma tomatoes. Not the best for just straight up eating. But great for a tomato tart. 

Although we ate this one at room temperature, they are better slightly warm. The cheese is more manageable. 

Tomato tart

This thing could not be easier. And it is always a stunning presentation. I cannot remember how long I’ve been making it. But I was surprised to see that I have never referenced it in my blog. The thing about it is that it’s so simple and flexible that you can do anything you want with it. I gave a friend the recipe and she emailed me back and said, Oh! That was great, but I used sour cream instead of mustard and asparagus instead of tomatoes. And the funny thing is that you can do that, make those insane substitutions, and it works.

Recipe follows

Tomato Tart

Preheat oven to 400

One pastry crust

(I bought this one)

Some sliced tomatoes

(Winter tomatoes are perfect for this, 

fortunately these were summer tomatoes)

3 cups shredded cheese

(I shred my own but you can use bagged 

cheese, it’s a lot easier, if less delicious)

Dijon mustard


Basil chiffonade

Put the crust in a tart pan, but you can use a pie pan or anything that holds it

Spread the raw crust liberally with mustard

(You can use sour cream, mayonnaise, oh hell, peanut butter for all I care)

Fill it with shredded cheese

(Swiss cheese is nice but anything works, a combination 

of cheeses is great, add some bleu cheese, for sure)

Cover with sliced tomatoes

(A light sprinkling of parmesan works here)

Plop it the oven for 35-45 minutes until it looks browned.

Throw on some basil when you take it out of the oven, or not. I put shallots on this one.

Let cool and slice up. Or just fold

it on half and eat like a sandwich.