Summer Tomato Tart

This delicious tomato tart recipe is perfect for using up that late-summer produce! Layer stone-ground mustard, shredded cheese, homemade pesto and loads of fresh tomatoes on top of this easy-to-assemble tart for a yummy appetizer or light meal.

Prep Time45

Cook Time1 10

Cooling Time30

Total Time2 25

Course: Appetizer

Cuisine: American

Keyword: parsley pesto, pate brisee, savory tart, tart crust, tomato pie

Servings: Slices

Author: Stephanie Wise

Ingredients

For the crust:

1 ¾ cups all-purpose flour
½ teaspoon granulated sugar
½ teaspoon salt
½ cup unsalted butter cold, cut into cubes
1 large egg
1 tablespoon water

For the filling:

1 to 1 ½ pounds cherry tomatoes or grape tomatoes, halved
kosher salt for seasoning and topping
2 cups fresh parsley leaves loosely packed
1 cup fresh basil leaves loosely packed
1 teaspoon minced garlic
2 tablespoons olive oil plus more for brushing
2 tablespoons stone-ground mustard
2 ounces Asiago cheese grated
freshly ground black pepper for topping

US Customary - Metric

Instructions

Make the crust:

In the bowl of a food processor, pulse flour, sugar, 1/2 teaspoon salt and butter until mixture resembles coarse crumbs. Add egg and water; pulse to incorporate, then continue processing just until dough comes together. Transfer dough to a large sheet of parchment paper; shape into a disk.
Place another sheet of parchment paper on top; use a rolling pin to roll out dough to an 11-inch circle. If dough feels too soft, place on a baking sheet and freeze for 5 to 10 minutes; if not, proceed to the next step.
Gently ease and press dough into the bottom and sides of a 9- to 9.5-inch round tart pan with a removable bottom. Trim off excess dough from the sides (reserve in the fridge for fixing any cracks during baking). Prick bottom several times with a fork.
Freeze for 20 minutes until solid. While freezing preheat the oven to 375°F.
Place tart pan on a baking sheet. Line with parchment paper, then add pie weights or dry beans to weigh down the parchment. Bake crust 20 minutes, then remove pie weights and parchment. Use leftover dough to fix any cracks, if needed. Bake 5 to 7 minutes more or until crust is just baked through. Set aside to cool.

Prepare filling & assemble tart:

Arrange halved tomatoes, cut side-up, on a baking sheet. Sprinkle lightly with salt. This is to release some excess moisture. It isn't necessary but will give you the best tart!
In the bowl of a food processor, pulse parsley, basil, garlic and 1/2 teaspoon salt until finely chopped. Add olive oil; pulse, scraping down sides of bowl often, until mixture forms a smooth paste.
Use an offset spatula or small spoon to spread mustard into bottom of tart in a thin layer. Top evenly with cheese. Use a spoon to dollop parsley mixture on top of cheese, then gently spread over top of cheese as best as you can (it doesn't need to be perfect). Use a paper towel to blot tomatoes to remove excess liquid. Top tart with tomatoes, tucking and overlapping as needed to completely fill tart pan (depending on the size of your tart pan and tomatoes, you might not fit them all in, but make sure it's pretty crowded in there because the tomatoes will shrink during baking). Gently brush tomatoes with olive oil, then sprinkle with pepper.
Bake tart (on a baking sheet) for 45 to 55 minutes or until tomatoes are very well-roasted and crust is golden brown. Transfer to a cooling rack to cool completely. Sprinkle with coarse salt and/or chopped herbs, if desired. Serve at room temperature.
Store leftovers tightly wrapped in plastic wrap in the refrigerator for up to 4 days.

Notes

*You can also use regular tomatoes, sliced into 1/4-inch thick slices, for this recipe.
**You can also use another hard cheese, such as cheddar, Parmesan, gruyere, etc.
Recipe adapted from Smitten Kitchen.

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