Tomato Tart
A vibrant tomato tart featuring layered tomatoes, savory cheeses, and fresh herbs, perfect for summer gatherings or a light, flavorful meal.
Ingredients
- 1 (9-inch) pie shell, prebaked 5 minutes
- 4 large tomatoes, cored and cut into thick slices ⓘ
- 1/2 tsp. salt ⓘ
- 1/2 tsp. pepper ⓘ
- 1 Tbsp. olive oil ⓘ
- 2 cloves garlic, crushed ⓘ
- 1 medium onion, finely chopped ⓘ
- 1/2 cup Parmesan cheese, grated ⓘ
- 2 eggs ⓘ
- 1 cup milk ⓘ
- 1/2 cup Monterey Jack cheese, grated ⓘ
- 1/2 cup fresh basil, chopped ⓘ
- 2 Tbsp. fresh parsley, chopped ⓘ
Instructions
- Preheat oven to 375°F.
- Put tomato slices on paper towels and pat to remove excess moisture.
- Sprinkle tomato slices with salt and pepper.
- In a small skillet, heat olive oil and sauté crushed garlic and chopped onion until softened. Cool the mixture.
- Sprinkle 1/4 cup of grated Parmesan cheese over the prebaked pie shell.
- Spread the cooled onion mixture evenly over the cheese in the crust.
- Arrange tomato slices in a pretty pattern on top of the onion mixture.
- Sprinkle remaining Parmesan, grated Monterey Jack cheese, chopped basil, chopped parsley, and chopped green onions over the top.
- Bake in the preheated oven for about 15 minutes or until the cheese is bubbly and golden.
Tips & Substitutions
For a richer flavor, consider adding a pinch of dried oregano or thyme to the onion mixture. If fresh basil is unavailable, dried basil can work in a pinch, though use less as it's more potent. You can also substitute the Monterey Jack cheese with Cheddar for a sharper taste. Make sure to let the tomato slices drain on paper towels to prevent a soggy crust.
Serving Suggestions
Serve the Tomato Tart warm or at room temperature, garnished with additional fresh basil for a pop of color. It pairs beautifully with a light green salad dressed with a vinaigrette or a side of Episcopal Green Beans for a full meal. This tart can also be enjoyed as an appetizer or a brunch dish.
Storage & Reheating
Store any leftover Tomato Tart in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. You can also enjoy it cold, making it a great option for lunches or picnics.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato Tart contains roughly 532 calories, with 12g protein, 51g carbohydrates, and 33g fat. It is an excellent source of iron (117% of the Daily Value), calcium (47% of the Daily Value), and dietary fiber (34% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1704mg per serving (74% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the Tomato Tart ahead of time?
Yes, you can prepare the tart in advance. Assemble it up to the baking step, cover it with plastic wrap, and refrigerate for up to 24 hours. When ready to serve, simply bake it directly from the fridge, adding a few extra minutes to the baking time.
What types of tomatoes are best for this recipe?
Heirloom or vine-ripened tomatoes are ideal for the best flavor, as they are juicy and sweet. If they're out of season, you can use Roma tomatoes, though they may be less flavorful. Always choose ripe tomatoes for the best results.
Can I add other vegetables to the tart?
Absolutely! Feel free to incorporate sautéed zucchini, bell peppers, or spinach for added flavor and nutrition. Just make sure not to overload the tart with too many vegetables to keep the crust from becoming soggy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).