Tomato Tart

While technically they are fruits, not vegetables, don’t let that stop you from using tomatoes in all sorts of savory ways in your kitchen. Sliced, diced, smashed, seeded, stewed or broiled. Hot or cold. Starring role or just for support. Now is the time. Tomatoes of all varieties are at their finest.

Tomato Tart

  • ½ cup cold butter, cubed
  • 1 ½ cups all-purpose flour
  • 1/3 cup shredded Parmesan cheese
  • 1 teaspoon cracked black pepper
  • 4-6 tablespoons cold water
  • 6 plum tomatoes
  • 1 teaspoon kosher salt
  • 3 tablespoons fine dry bread crumbs
  • 1 large shallot, thinly sliced
  • 2 teaspoons fresh thyme leaves
  • 4 ounces fresh goat cheese
  • Fresh chives to garnish


In large bowl, cut butter into flour with pastry blender until pieces are the size of peas. Stir in the Parmesan and cracked pepper. Sprinkle with 1 tablespoon water and toss. Repeat until the dough comes together and all is moistened. Form into a rectangle, wrap in plastic and chill for 30 minutes.

Slice tomatoes ¼-inch thick and arrange on wire rack over a baking sheet. Sprinkle with salt and let drain for 30 minutes, turning once. Pat dry.

Preheat oven to 375 degrees. Roll dough to rectangle roughly 3 inches larger in both directions than your tart pan. Fit dough into pan, trimming excess.

Sprinkle bread crumbs over the pastry dough, then layer with tomatoes, shallot, thyme and goat cheese.

Bake tart 35-40 minutes, until crust is browned and crisp. Cool 10 minutes before removing edges of tart pan and sliding onto serving tray. Garnish with snipped fresh chives. Cut into wedges to serve.