Tomato Tart
A delicious, cheesy quiche style tart that is adorned with plenty of fresh tomatoes and baked to perfection on a herbed cream cheese, crispy pastry base. This tomato tart is perfect for a light summer meal, as a side dish or appetizer. It would even be beautiful as a centerpiece for a family picnic or dinner party.
Why you will love this recipe
- The flavors are divine Bursts of juicy tomato with a velvety, cheesy egg layer that is paired with herbed cream cheese pastry… YUM!
- It looks beautiful. Without requiring much work to make it beautiful.
- Its like a fancier version of a quiche. With the familiar combo of pastry and eggs in a thinner and more delicate form. This tomato tart recipe is simple to make, while still feeling like a bit of a decadent treat.
- You can serve it warm or cold. Making it perfect for summer when you do not want to be cooking in the hot evening. And perfect for picnics where you can make it ahead and know it will still taste delicious when you have arrived at your destination.
- It is customisable! Use a different pastry, spice it up with some jalapenos, add some shredded chicken or diced bacon. You can even make mini tarts or double up the filling for a more hearty tomato quiche.
Ingredients
Tomatoes – You can use both cherry tomatoes and larger tomatoes for this tart. These will be both the decorations and the flavor for this recipe.
Eggs – 4 large eggs to form the quiche style filling.
Cream – Use a heavy cream for the best results. This will make your filling smooth and velvety and stop the egg mixture from splitting as it bakes.
Cheese -A firm cheese like cheddar or Edam will work well for this recipe. You will need one cup of crated cheese.
Garlic – For a flavor boost. Garlic powder is best, but fresh crushed garlic will work well too.
Salt and pepper – Season the filling with a bit of salt and pepper. Do not salt the tomatoes until the tart has cooked though.
Pastry – I have made a herbed cream cheese pastry for mine but this will work well with a pre-made shortcrust or flaky puff pastry too.
Keeping your tomatoes from going soggy
Soggy tomatoes can definitely be a problem with any tomato tart or quiche. To avoid that is this recipe make sure that your cherry tomatoes are place cut side up and any tomato slices have all of the seeds and juices removed. Another tip is to delay adding salt to the tomatoes until after the tart is cooked. Salt will draw out the juices of the tomato and that will spill into your filling as the tart bakes. Adding the salt after cooking allows the tomatoes to retain more of that liquid without making the rest of the tart soggy.
Using a pre-made pastry for your tomato tart.
You can absolutely make a flaky puff pastry tomato tart with this recipe. Your cooking time will reduce slightly so keep an eye on that. You can also use a pre-made shortcrust pastry if you are short on time. I do recommend adding a teaspoon of mixed herbs into your filling mixture for extra flavor if you do decide to use a different pastry.
Tomato Tart
Ingredients
Method
- Use a little bit of extra butter to lightly grease a tart tin or baking dish.
- Place your flour, herbs, salt and butter into a food processor. Pulse your ingredients until the mixture resembles coarse breadcrumbs.
- Add in your cream cheese and pulse again until the mixture is well combined.
- Add in the water and pulse the mixture until it begins to form together in small clumps.
- Turn your dough out onto a clean bench top and use your hands to bring the dough together to form a smooth dough ball.
- Press the dough between 2 sheets of baking paper and roll out thinly using a rolling pin. Roll your dough until it is large enough to line your tart tin and about 5mm thick.
- Transfer your dough into your tart tin. Press the dough into the sides and trim any excess. Use a fork to pierce all over the base of your tart dough before placing it in the fridge to chill for 30 minutes.
- Preheat your oven to 170 degrees, fan bake.
- Place all of your filling ingredients into a small mixing bowl.
- Mix the ingredients until well combined and then pour the filling into your prepared tart base.
- Cut your cherry tomatoes in half lengthwise.
- Cut your large tomato in to quarters, scoop out he seeds and then cut each slice into thirds.
- Use your sliced tomatoes to decorate the top of your tart, making sure to place the cut side of the cherry tomatoes upwards. I have arranged mine with the cherry tomatoes around the outside and in the center of the tart with the large tomato slices forming an fanned ring between them.
- Carefully transfer your tart into your oven and bake for 30-35 minutes or until the surface is golden and the pastry is baked through.
- Allow to cool slightly and then season with salt and pepper.
- Slice and then serve.
- This is great served warm or cold.
- Wrap well with cling film and store in the fridge for 2-3 days
Notes
Wrap well with cling film and store in the fridge for 2-3 days
Thank you so much for taking the time to read through my tomato tart recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
