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This Rustic Tomato and Cheese tart is the fancy version of pizza. Buttery, flaky crust, juicy tomatoes, melty cheese, and herbs.
I love tomatoes. I love fresh tomatoes, tomato sauce, tomato salad, etc. So I was bound to love this tomato tart. I use a few tomatoes per tart, so it will be a perfect way to use up a summer garden overflowing with fresh fruit.
You can serve the tomato tart with a side salad for a filling and quick dinner.
What is in a Tomato and Cheese Tart?
Pie dough
The key to the perfect tart is a buttery and flakey pie crust. I find it really easy to make at home and comes out amazing every time. I never used storebought pie crust for this recipe, if it comes out amazing let me know!
Tomatoes
The star of this dish is the tomatoes. You can use tomatoes from your summer garden or store-bought. Whatever you have will work perfectly. I use 2 - 3 medium-sized tomatoes per tart.
Cheese
Any cheese will work great, except fresh mozzarella, I found that it made the crust a little watery. But any kind of melty cheese would work great. Goat cheese would be fun as well since it pairs nicely with tomatoes.
Toppings
I use dried thyme, but fresh would work even better! Celtic flaky salt, a drizzle of olive oil, and fresh black pepper are all amazing toppings.
How to Make the Tomato Tart
How to Make the Tomato Tart crust
In a large mixing bowl add the all-purpose flour, salt, and dried thyme. Cut cold butter into cubes and cut into the flour. I like to use my hands because I find it is easier, but you could also use a fork, a pastry cutter, or a food processor to do this.
Next add in ¼ cup of cold water to make a firm, malleable dough. Add a little extra water - 1 -2 tablespoon at a time if it is not coming together. You want a dough that is firm and malleable but not too wet. If the dough is too wet it results in a tough and chewy crust, not a flaky and buttery crust.
Once the dough comes together, knead the dough once or twice. This will create layers = flaky crust. Don’t knead too much or again it will be tough and chewy.
Lastly, flatten the dough into a circle a little then wrap in plastic wrap and chill in the freezer for 30 minutes. You could also place the dough in the refrigerator for 1 hour.
Preheat a pizza stone in a 400F degree oven. Roll out the dough into a 13-inch circle ¼ inch thick. I like to transfer the dough at this point to a piece of parchment paper so that it is easier to transfer the final tart to the pizza stone.
Next, layer the cheese and tomatoes on the crust - leaving a 2 - 3-inch border all around. Sprinkle dried thyme, flaky salt, fresh black pepper, and a drizzle of olive oil over the tomatoes and cheese.
Fold the border of the crust of the tomatoes to create the tart. It is ok if the tart isn’t a perfect circle.
Lastly, bake for 25 - 30 minutes or until the crust and the cheese is golden brown. Serve the tomato tart on its own or with a side salad. Enjoy!
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Rustic Tomato and Cheese Tart
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 1x
- Category: Main Course
Description
This Rustic Tomato and Cheese tart is the fancy version of pizza. Buttery, flaky crust, juicy tomatoes, melty cheese, and herbs.
Ingredients
Tart Dough
- 1 ½ cup all-purpose flour
- ½ tsp salt
- ½ tsp dried thyme
- 1 stick butter (unsalted)
- ¼ - ½ cup cold water
Toppings
- 16 oz cheddar cheese (shredded)
- 2 - 3 medium tomatoes (sliced)
- pinch flaky salt
- drizzle olive oil
- pinch dried thyme
- pinch freshly ground black pepper
Instructions
- Start by adding into a large-mixing bowl all-purpose flour, salt, and dried thyme. Stir until combined.
- Cut the cold butter into the flour with a fork or work it in with your hands. You are looking for coarse crumbles of butter.
- Once the butter was been worked into the flour, add ¼ cup of cold water and stir to combine with a fork. Add a little bit more water if it's not coming together. You want a firm ball of dough, not too wet and not too dry. You want it to be firm and malleable.
- Fold the dough over itself once or twice to create the flaky layers in the dough, then press into a circle and wrap with plastic wrap. Refriegate for 30 minutes - 1 hour to cool and firm up.
- After the dough is finished chilling, preheat a pizza stone in a 400F degree oven.
- Roll out the dough to about a 13-inch circle, ¼ inch thick. It's ok if the circle is not perfect. Transfer the dough to parchment paper to make it easier to transder to the oven later.
- Layer cheese onto the dough, leaving about a 2 - 3 inch border all around.
- Layer the tomatoes over the cheese.
- Sprinkle dried thyme, flaky salt, and fresh black pepper over the tomatoes, with a drizzle of olive oil.
- Fold the crust over the tomatoes, to create a rustic tart.
- Transfer the tomato tart to the preheated pizza stone and bake for 25 - 30 minutes, or until the crust and cheese is lightly golden brown.
- Let it cool for 10 - 20 minutes before cutting. Enjoy!
Keywords: tomato and cheese tart, tomato tart
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