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The Ultimate Tomato Gruyère Tart: A Savory Summer Delight

As summer ripens and gardens overflow with sun-kissed tomatoes, the quest for fresh, flavorful recipes begins. While classic BLTs and refreshing Caprese salads are undeniable joys, sometimes you crave something truly special to highlight the season’s bounty. Enter the Tomato Tart with Gruyère – a sophisticated yet remarkably simple dish that transforms humble tomatoes into an extraordinary culinary experience. If you’re fortunate enough to have access to plump, vibrant Roma tomatoes straight from the vine, this recipe is an absolute must-try. Its flaky, golden crust, rich herbed custard, and juicy, sweet tomatoes, all crowned with nutty Gruyère cheese, create a symphony of flavors and textures that will captivate your palate.

This savory tart is more than just a meal; it’s a celebration of summer. Perfect for brunch, a light lunch, an elegant appetizer, or a delightful dinner, it brings a touch of rustic charm and gourmet elegance to any table. It’s the kind of dish that disappears quickly, leaving everyone craving another slice. Prepare to fall in love with this irresistible blend of fresh produce and classic French-inspired flavors.

Why This Tomato Gruyère Tart Will Become Your Favorite Summer Recipe

There’s something uniquely satisfying about a dish that combines simplicity with profound flavor, and this Tomato Gruyère Tart does just that. I first encountered the magic of this tart while preparing a meal for friends navigating a kitchen renovation – a time when comforting, delicious food was paramount. I wanted to add a quintessential summer dish to the menu, and this tart exceeded every expectation. Its delightful crispy crust and wonderfully flavorful tomato filling make it suitable for any time of day, embodying the essence of fresh, seasonal eating.

Celebrate Peak Season Tomatoes

Unmatched Freshness: While this tart is delicious year-round, it truly shines when made with fresh, ripe garden tomatoes. The natural sweetness and acidity of peak-season Roma (plum) tomatoes are unparalleled, delivering a burst of authentic summer flavor in every bite. Even off-season tomatoes yield a remarkably tasty result, but if you have homegrown produce, this is the recipe to showcase it.
Versatile Tomato Choice: Roma tomatoes are often recommended for their firm, meaty texture and lower water content, making them ideal for slicing and baking. However, don’t hesitate to use other varieties like beefsteak, heirloom, or even cherry tomatoes cut in half. The key is to ensure they are flavorful and properly drained.

A Harmonious Blend of Flavors

The Gruyère Advantage: Gruyère cheese is not just any Swiss cheese; its nutty, slightly sweet, and earthy notes perfectly complement the tartness of the tomatoes and the richness of the custard. It melts beautifully, creating a delightful savory layer that acts as a barrier, helping to keep the crust crisp and preventing sogginess.
Aromatic Herbs: The inclusion of Herbes de Provence, a classic French blend typically featuring lavender, marjoram, rosemary, sage, thyme, and summer savory, infuses the tart with a fragrant, earthy aroma. If Herbes de Provence isn’t readily available, a good quality dried thyme or even fresh basil can be wonderful substitutes, each adding its own unique character.
Perfectly Balanced Custard: A creamy, savory custard binds the filling together, providing a luxurious texture contrast to the crisp crust and tender tomatoes. The subtle tang of Dijon mustard in the custard adds an unexpected depth, elevating the overall flavor profile without being overpowering.

Irresistibly Delicious, Anytime

More Than Just a Side: While perfect as an elegant side dish, this tomato tart is hearty enough to be the star of a light meal. Pair it with a simple green salad for a complete and satisfying experience.
Leftovers? What Leftovers?: Be warned – this tart is so utterly addictive, you might find yourself sneaking slices directly from the fridge. It’s a testament to its irresistible flavor that leftovers are a rarity. If you do manage to save some, they’re just as delightful the next day, perhaps even more so as the flavors meld further. This dish, whether truly French or not, certainly deserves a place in any culinary repertoire.

Essential Ingredients for Your Perfect Tomato Tart

Crafting this exquisite Tomato Gruyère Tart requires a selection of fresh, high-quality ingredients, each playing a crucial role in achieving its signature flavor and texture. Here’s a detailed look at what you’ll need and why:

For the Flaky Tart Crust:

All-Purpose Flour: The foundation of our crust, providing structure and a tender crumb.
Semolina Flour: A coarser durum wheat flour often used in pasta making, semolina adds a delicate crispness and a subtle texture to the tart crust that distinguishes it from a standard pie crust. If unavailable, you can substitute with additional all-purpose flour, though the texture might be slightly different.
Salt: Essential for seasoning the crust and enhancing all other flavors.
Cold Butter: Cut into small cubes, cold butter is critical for creating pockets of steam during baking, which results in a wonderfully flaky crust. Avoid softened butter, as it will lead to a tough, dense crust.
Cold Shortening: Alongside butter, cold shortening contributes to the tenderness and flakiness of the crust. Its higher melting point compared to butter helps keep the dough cooler and more manageable, ensuring a lighter texture.
Ice Water: The minimal amount of ice-cold water is crucial for bringing the dough together without activating too much gluten, which can lead to a tough crust. Use just enough to form a cohesive dough.

For the Rich and Flavorful Filling:

Plum Tomatoes (Roma): Ideal for this tart due to their firm flesh and lower moisture content. You’ll want 6-12 tomatoes, depending on their size and your desired coverage. Slicing them about 1/4 inch thick and allowing them to drain on paper towels is a critical step. This removes excess juice, preventing the tart filling from becoming watery and ensuring a concentrated tomato flavor.
Gruyère Cheese: Grated Gruyère is the star cheese of this tart. Its distinct nutty, earthy, and slightly sweet flavor profile is irreplaceable for the authentic taste. It also melts beautifully, forming a delicious, protective layer over the crust. If Gruyère is difficult to find, a good quality Emmental or another firm, nutty Swiss cheese can be a decent substitute.
Herbes de Provence: This aromatic blend of herbs is a hallmark of Southern French cuisine. Its typical components include thyme, rosemary, marjoram, savory, and sometimes lavender. It imparts a wonderfully fragrant and complex flavor to the tart. If you don’t have this blend, a teaspoon of dried thyme or a mix of dried thyme and a touch of rosemary will work well.
Eggs: The eggs form the base of the creamy custard, binding the filling ingredients together and providing structure as they bake.
Half and Half: This rich dairy product creates a luxurious, velvety custard that perfectly complements the tomatoes and cheese. For an even richer filling, heavy cream can be used.
Dijon Mustard: Just a teaspoon of Dijon mustard adds a subtle tang and a depth of flavor to the custard, enhancing the savory notes without making the tart taste overtly mustardy. It’s a secret ingredient that truly elevates the dish.
Salt and Freshly Ground Black Pepper: Essential seasonings to bring all the flavors into harmony. Always use freshly ground pepper for the best aroma and taste.

Tomato Tart with Gruyère: Recipe Overview

Prep Time: 15 minutes (does not include chilling time for dough)
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes (does not include chilling time for dough)
Yield: 9 servings

Step-by-Step Instructions: Crafting Your Perfect Tomato Tart

Follow these detailed steps to create a show-stopping Tomato Gruyère Tart that will impress everyone.

Preparing the Flaky Tart Crust:

Combine Dry Ingredients: In a food processor, combine 1¼ cups all-purpose flour, 1½ tablespoons semolina flour, and ½ teaspoon salt. Pulse briefly to ensure they are well mixed.
Incorporate Fats: Add 6 tablespoons cold butter, cut into small cubes, and 1½ tablespoons cold shortening to the flour mixture. Pulse repeatedly until the mixture resembles coarse cornmeal with pea-sized pieces of fat remaining. This step is crucial for flakiness.
Add Water and Form Dough: Transfer the mixture to a large bowl. Sprinkle 2 tablespoons of ice-cold water over the mixture. Use your hands or a fork to mix until the dough just begins to come together. If it’s too dry and crumbly, add a few more drops of ice water, one teaspoon at a time, until a cohesive ball can be formed. Be careful not to overwork the dough.
Chill the Dough: Gently flatten the dough ball into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling is essential for developing flavor and making the dough easier to roll.
Roll Out and Fit Crust: On a lightly floured surface, roll out the chilled dough to approximately 1/4-inch thickness. Carefully transfer the dough to a 9-inch square tart pan (or a round tart pan of comparable size) with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges.
Second Chill: For an even flakier and more stable crust, chill the dough in the tart pan for another 30 minutes. This helps prevent shrinkage during baking.
Blind Bake the Crust: Preheat your oven to 400°F (200°C). Prick the bottom of the chilled tart crust all over with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes. Remove from the oven, carefully lift out the parchment paper and weights, and allow the crust to cool slightly while you prepare the filling. This partial baking, known as blind baking, helps prevent a soggy bottom.

Assembling and Baking the Tomato Tart:

Prepare the Oven: Reduce the oven temperature to 375°F (190°C).
Layer the Cheese and Herbs: Evenly sprinkle the bottom of the partially baked tart crust with 1 cup of grated Gruyère cheese. This layer acts as a delicious flavor base and also creates a protective barrier against the custard, further minimizing any chance of a soggy crust. Sprinkle 1 teaspoon of Herbes de Provence (or dried thyme) over the cheese.
Arrange the Tomatoes: Artfully arrange the drained tomato slices over the cheese and herbs. You can overlap them to create a full, lush top, or leave small gaps and fill them with smaller grape tomatoes for visual interest, depending on your preference and the number of tomatoes you’re using.
Prepare the Custard: In a medium bowl, whisk together 2 eggs, ¼ cup half and half, 1 teaspoon Dijon mustard, 1 teaspoon salt, and freshly ground black pepper to taste until well combined and smooth.
Pour and Bake: Carefully pour the custard mixture over the tomatoes in the tart pan, ensuring it fills all the spaces. If needed, gently jiggle the pan to help the custard settle.
Final Bake: Bake for approximately 1 hour, or until the custard is set and lightly golden, and the crust is deeply golden brown. To check for doneness, insert a knife or a wooden skewer into the center; if it comes out clean, the tart is ready.
Cool Before Serving: Allow the tart to cool on a wire rack for at least 15-20 minutes before slicing and serving. This allows the custard to fully set, making for cleaner slices and better flavor.

Important Notes:

Please note that the total preparation and cook times listed do not include the necessary chilling time for the dough, which is crucial for the best crust texture. This recipe has been lovingly adapted from “Once Upon a Tart” to bring you an exceptional culinary experience.

Expert Tips for a Flawless Tomato Gruyère Tart

Achieving a perfect tomato tart involves a few key techniques and considerations. Heed these tips to ensure your tart is nothing short of spectacular:

Mastering the Crust:

Keep Ingredients Cold: This cannot be stressed enough for a flaky crust. Cold butter and shortening prevent the fats from melting into the flour too quickly, creating pockets that steam and separate during baking for that desirable layered texture. Use ice water, and if your kitchen is warm, chill your flour beforehand.
Don’t Overwork the Dough: Mix the dough just until it comes together. Overmixing develops gluten, leading to a tough, chewy crust rather than a tender, flaky one. A food processor makes this step quick and easy, minimizing handling.
Chill, Chill, Chill: Chilling the dough twice – once after mixing and again after placing it in the tart pan – is vital. It allows the gluten to relax, preventing the crust from shrinking in the oven, and keeps the butter and shortening firm.
Blind Baking is Key: Pricking the bottom of the crust with a fork and blind baking it with pie weights prevents the crust from puffing up and ensures a crisp bottom that can withstand the moisture of the filling.

Perfecting the Filling:

Drain Your Tomatoes Thoroughly: This is arguably the most crucial step for the filling. Tomatoes release a significant amount of water, which can make your tart soggy. After slicing, arrange them on several layers of paper towels and let them sit for at least 20-30 minutes, pressing gently to absorb excess moisture. This intensifies their flavor too!
The Cheese Barrier: Sprinkling grated Gruyère directly onto the crust before adding the custard and tomatoes serves a dual purpose. It adds a delicious layer of flavor and creates a protective barrier, further safeguarding against a soggy crust.
Tomato Arrangement: While the recipe suggests 6-12 plum tomatoes, feel free to adjust based on the size of your tomatoes and your aesthetic preference. Overlapping slices create a dense, beautiful top, while leaving small gaps can be filled with smaller grape tomatoes for added color and texture.
Custard Consistency: Ensure your half and half (or cream) is at room temperature before whisking with the eggs to ensure a smooth, uniform custard that bakes evenly.

Variations and Customizations:

Cheese Alternatives: While Gruyère is highly recommended, you can experiment with other cheeses like sharp cheddar, Parmesan, or even a blend of cheeses for a different flavor profile.
Herb Swaps: Beyond Herbes de Provence or thyme, consider fresh basil (added after baking for best aroma), oregano, or a touch of rosemary for variety.
Add-ins: For extra depth, sautéed onions or shallots, caramelized onions, or a thin layer of pesto can be spread on the crust before adding the cheese. A sprinkle of crumbled bacon or prosciutto would also be a fantastic savory addition.

Serving Suggestions, Storage, and More Delicacies

Serving Your Tomato Gruyère Tart:

This savory tart is incredibly versatile. Serve it warm or at room temperature. It makes a delightful main course for a light lunch or dinner, especially when accompanied by a fresh, crisp green salad dressed with a simple vinaigrette. For brunch, it pairs wonderfully with fresh fruit or a side of scrambled eggs. As an appetizer, cut it into smaller squares for easy finger food at your next gathering. A dry white wine, such as Sauvignon Blanc or a light rosé, would beautifully complement its flavors.

Storing and Reheating Leftovers:

If you’re lucky enough to have any leftovers, store the tart tightly covered in the refrigerator for up to 3 days. To reheat, you can gently warm slices in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until heated through. This helps to re-crisp the crust. Avoid microwaving, as it can make the crust soggy.

Nutrition Information

Here’s a breakdown of the nutritional content per serving:

Yield: 9 servings
Serving Size: 1 slice

Amount Per Serving:

Calories: 239
Total Fat: 16g
Saturated Fat: 9g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 79mg
Sodium: 541mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 1g
Protein: 8g

Embrace the Flavors of Summer with This Irresistible Tart

From its impeccably flaky crust to its vibrant, herb-infused tomato and Gruyère filling, this Tomato Tart is truly a culinary masterpiece for the summer season. Whether you’re a seasoned baker or a novice in the kitchen, the straightforward steps and rewarding results make this a recipe you’ll revisit year after year. It’s a testament to the beauty of fresh, simple ingredients elevated to gourmet heights. So, gather your freshest tomatoes, grab your Gruyère, and prepare to create a memorable dish that celebrates the very best of summer.

This recipe was first shared in July 2011. Photos and text were updated in 2020.

Golden Tomato and Gruyère Tart