Summer Roasted Tomato Tart

August 10, 2013
5 Ratings
  • Makes 16 slices
Author Notes

One of my favorite things about late summer in New England is tomatoes. I always buy far more than I need because they're so pretty, and this recipe is one of my favorite ways to eat them. I love this for a light summer meal with a salad, or as an appetizer, with a glass of wine. —CravingSomethingHealthy

What You'll Need
  • 1 head of garlic, roasted and cooled
  • 1 Ready made pie crust
  • 6 ounces Gruyere cheese, grated
  • 1 1/2 pounds firm, ripe tomatoes (about 4-5 medium) cored and sliced
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon dried thyme leaves
  • 2 tablespoons olive oil
  • salt and pepper
  • fresh basil, sliced into chiffonade
  1. Preheat oven to 400 degrees.
  2. Lightly spray a tart pan with a removable bottom.
  3. Press pie crust into the tart pan, and up the sides.
  4. Squeeze garlic out of the skins, and mash with a fork.
  5. Spread garlic over the pie crust.
  6. Sprinkle grated cheese over the pie crust and garlic.
  7. Sprinkle nutmeg and thyme over the cheese.
  8. Arrange tomato slices over the cheese in an overlapping pattern. Season with salt and pepper and drizzle with olive oil.
  9. Bake 45-55 minutes, or until crust is golden and tomatoes are soft, but still retain their shape.
  10. Immediately after removing from the oven, sprinkle basil over the tart.
  11. Let cool completely, to room temperature, before slicing and serving.

See what other Food52ers are saying.

  • dymnyno
  • sexyLAMBCHOPx
  • eveross

3 Reviews

eveross July 25, 2018
this remains one of our summer staple recipes. But do remember to slice and drain the tomatoes (can lightly salt) for about 30 minutes so its not watery. Adding this comment so I remember next time!
dymnyno August 11, 2013
Gorgeous and there is never too many tomato tarts.
sexyLAMBCHOPx August 10, 2013