Fresh tomato tart recipe

It’s time to share my latest savory creation, a delicious tomato tart recipe. Many of my quiches or tarts contain tomatoes, but this is the first time I am making a tart with only tomatoes.

I felt that would be really delicious, and to make it look even prettier, I included small and colorful tomatoes. Of course, if you only have red tomatoes, that is fine too.

I used about half a kilo (a bit more than a pound) for this easy fresh tomato tart recipe. It’s the perfect recipe to make the most of the summer tomatoes.

Why this recipe works

• Tomato season – what better way to celebrate tomato season than to make this delicious tomato tart?
• Side dish or main – depending on how you use the tart you can serve it as a light lunch with a green salad or even as a main dish if you want.

Recipe ingredients

• short-crust pastry – for the pie crust, I used short-crust pastry, which is my favorite, but you can absolutely use store-bought (puff) pastry as well. I prefer the flaky pastry so I choose short-crust but even that can be found in the grocery store.
• breadcrumbs – for soaking up some of the liquid of the juicy tomatoes, I use a few tablespoons of breadcrumbs
• Fresh tomatoes – I went for cherry tomatoes in various colors, but any kind of tomato will do
• Parmesan cheese – other cheese will be fine to use too
• eggs
• crème fraîche – I like using crème fraîche in this recipe, but you can also use sour cream if you want
• fresh herbs – you can use fresh basil, chives, or oregano here

A few optional additions would be something like dijon mustard, red pepper flakes or creamy goat cheese or feta.

How to make the tomato tart recipe

Dough and tomatoes

Start by making the dough, and while this is chilling in the fridge, you move on to the filling. I cut most of the tomatoes in halve.

If you use large tomatoes like grape tomatoes or plum tomatoes you can slice them smaller. Beat the eggs with the crème fraîche, salt and black pepper. Now roll out the dough with a rolling pin and line your tart pan (one with a removable bottom is easiest) with the dough.

Pastry and filling

Make sure to prick a few holes with a fork in the bottom and generously sprinkle the breadcrumbs over the bottom. If you prefer to blind bake the crust, that is also an option. In that case, make sure to use parchment paper on the dough and add pie weights or use uncooked rice or uncooked legumes.

​I didn’t blind bake the tomato tart and found it wasn’t necessary. Now, once you’ve rolled out your dough, place some of the tomato slices on the bottom of the pie plate. Sprinkle the grated cheese on top and add the egg mixture and the remaining tomatoes.

You can add a bit more cheese on top if you want. Bake your tomato quiche in the oven in about 30-35 minutes.

Storing the tomato quiche

If you’re not serving the tomato tart right away, you can store it in the fridge in an airtight container for 3-4 days. If you wrap it well it will keep in the freezer for up to three months.

Reheating the quiche

Reheat a slice in the oven for about 15 minutes at 350˚F/180˚C. You can place multiple slices at once on a baking sheet or in a pie dish, leave some room between the pieces.