Summer Tomato Tart

Imagine the sun-drenched sweetness of garden-fresh tomatoes, the aromatic perfume of basil, and the creamy richness of Fontina cheese, all uniting within a golden, flaky crust. This isn’t just a dish; it’s an ode to summer, a culinary masterpiece that truly shines: the Fresh Tomato Tart! Every succulent bite of this Summer Tomato Tart Recipe serves as a delightful affirmation that this marriage of flavors is undeniably a triumph. Perfect for a vibrant lunch, a light dinner, or an elegant appetizer, this tart celebrates the season’s bounty in the most delicious way possible.

Why This Fresh Tomato Tart Will Be Your New Summer Favorite

There’s an undeniable magic that unfolds when simple, high-quality ingredients come together. This Fresh Tomato Tart captures that magic effortlessly, offering a culinary experience that’s both comforting and gourmet. Here’s why you absolutely must try this recipe:

• A Twist on a Beloved Classic: This tart offers a sophisticated spin on the beloved Caprese salad. The classic combination of ripe tomatoes, fresh basil, and mozzarella (or Fontina in this case) is transformed into a warm, savory pastry that’s utterly irresistible. It takes everything you love about Caprese and elevates it to new heights.
• Celebrates Peak Season Produce: This recipe is designed to be made when tomatoes are at their absolute best – bursting with flavor, juicy, and vine-ripened. Making this tart during summer ensures you experience the ingredients at their prime, resulting in an unmatched taste that simply can’t be replicated with off-season tomatoes. It’s the perfect way to highlight your farmers’ market finds or a bountiful garden harvest.
• Versatile for Any Occasion: With the savory satisfaction of cheese and the fresh vibrancy of tomatoes, a generous slice or two of this tart makes for a wonderfully satisfying lunch. It’s also light enough to serve as an elegant appetizer at your next summer gathering or a delightful light dinner when paired with a simple green salad. Its beautiful presentation also makes it a fantastic dish for entertaining guests.
• Simple Yet Impressive: Despite its gourmet appearance and exquisite flavor, this Fresh Tomato Tart is surprisingly straightforward to prepare. With clear, step-by-step instructions, even novice bakers can achieve a stunning result that will impress family and friends. The secret lies in fresh ingredients and a few clever tips to ensure a perfectly flaky crust.
• Visually Stunning: The vibrant reds of the tomatoes, the fresh green of the basil, and the golden-brown crust create a visually appealing dish that’s almost too beautiful to eat. Using a variety of heirloom tomatoes can add even more color and character, making your tart a true centerpiece.

Essential Ingredients for Your Perfect Tomato Tart

Crafting an unforgettable tomato tart starts with selecting the best ingredients. Each component plays a vital role in achieving that perfect balance of flavor and texture:

• The Tomatoes: This is where your tart truly shines. Seek out the highest quality, most flavorful summer tomatoes you can find. Vine-ripened garden tomatoes are ideal, but excellent options include those from a local farmers’ market, a roadside produce stand, or vibrant heirloom varieties from your grocery store. Different colors and sizes of tomatoes not only enhance the visual appeal but also add subtle variations in flavor. Remember, the quality of your tomatoes directly impacts the taste of your tart, so don’t compromise here!
• The Cheese: The original recipe calls for Fontina, a semi-soft Italian cheese known for its nutty, buttery flavor and excellent melting properties. It adds a sophisticated creaminess that complements the tomatoes beautifully. Fresh mozzarella is also an excellent choice, especially if you’re leaning into the Caprese inspiration, offering a delicate, milky flavor. Provolone is used as a base layer for its sharp, melty quality, while Parmesan in the crust adds a savory depth.
• Fresh Basil: This aromatic herb is non-negotiable for its quintessential summer flavor. Fresh basil leaves provide a peppery, sweet, and slightly minty note that is essential to the Caprese profile and brightens the entire dish. Garnish generously after baking for the best fragrance and visual appeal.
• The Crust: While a homemade tart crust will always yield the most superior flavor and flakiness, a good quality store-bought pastry sheet or pie crust can be a convenient substitute in a pinch. If using store-bought, ensure you pre-bake it according to package directions. For a homemade crust, the combination of butter and shortening creates that desirable tender, flaky texture.
• Pesto: The inclusion of pesto adds an incredible depth of herbaceous, garlicky flavor that ties all the ingredients together. Whether you use homemade pesto or a high-quality store-bought variety, it acts as a flavorful spread that moistens the tart and infuses every bite with a burst of freshness.

Classic Fresh Tomato & Fontina Tart

A savory summer tart bursting with the fresh flavors of ripe tomatoes, fragrant basil, and rich Fontina or mozzarella cheese, nestled in a flaky, golden crust. An elegant twist on Caprese salad, perfect for any occasion.

Prep Time
20 minutes

Cook Time
30 minutes

Total Time
50 minutes

Yield
6 servings

Ingredients

For the Flaky Tart Crust:

• 1 ¼ cups all-purpose flour
• 6 tablespoons cold unsalted butter, cut into small cubes
• 2 tablespoons cold shortening, cut into 4 pieces
• 2 tablespoons grated Parmesan cheese (adds a savory depth!)
• ¼ teaspoon fine sea salt
• 2-4 tablespoons ice water (start with 2, add more if needed)

For the Flavorful Filling:

• 4 slices Provolone cheese
• 8+ ounces fresh mozzarella, thinly sliced (or use Fontina for a richer flavor, as per original description)
• ¼+ cup vibrant pesto (homemade or high-quality store-bought)
• ¾+ pounds ripe heirloom or garden tomatoes, cut into ⅓-inch slices
• Salt and freshly ground black pepper, to taste
• Extra fresh basil for garnish
• A drizzle of good quality olive oil

Instructions

1. Prepare the Tart Crust: In a food processor, combine flour, grated Parmesan cheese, and salt. Pulse briefly to mix. Add the cold butter cubes and shortening pieces. Pulse until the mixture resembles coarse cornmeal with some pea-sized crumbs.
2. Hydrate the Dough: Drizzle in 2 tablespoons of ice water while pulsing. Continue pulsing until the dough just starts to come together. Test by squeezing a handful; if it holds, it’s ready. If not, add one more tablespoon of ice water and pulse again, repeating only if absolutely necessary, until the dough forms a shaggy ball.
3. Chill the Dough: Form the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least one hour. This step is crucial for developing a tender, flaky crust and making the dough easier to handle.
4. Preheat Oven & Roll Crust: Preheat your oven to 375ºF (190ºC). On a lightly floured surface, roll the chilled dough into a 12-inch round. Carefully transfer the dough into a 9-inch tart pan 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 for a neat finish.
5. Blind Bake the Crust: Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove the parchment paper and weights, then continue baking for another 10 minutes, or until the crust is lightly golden brown. This blind baking prevents a soggy bottom.
6. Layer the First Cheese: Once the crust is lightly browned, remove it from the oven. While still warm, arrange a single layer of Provolone cheese slices over the bottom of the tart shell. This creates an additional barrier against a soggy crust and adds a wonderful foundational flavor. Allow to cool slightly.
7. Assemble the Tart: Carefully remove the sides of the tart pan and transfer the tart (still on its base) to a serving plate. Begin layering: arrange half of the thinly sliced fresh mozzarella (or Fontina) cheese over the Provolone. Follow with half of the vibrant pesto, spreading it gently and evenly. Then, meticulously arrange half of the tomato slices, fitting them closely to cover as much surface area as possible.
8. Second Layer (Optional): Sprinkle with salt and freshly ground black pepper. If desired, repeat with a second layer of mozzarella/Fontina, pesto, and tomatoes for a more substantial tart. The original Gourmet recipe suggests multiple layers; adjust based on your preference and the depth of your tart pan. Drizzle lightly with olive oil.
9. Bake the Tart: Place the assembled tart on a baking sheet (to catch any potential drips). Bake for 20 to 30 minutes, or until the crust is golden, the cheese is bubbly and beautifully melted, and the tomatoes are tender and slightly caramelized.
10. Garnish and Serve: Remove from the oven. Garnish generously with fresh basil leaves just before serving. Slice into wedges and serve warm. Experience the delightful blend of summer flavors!

Chef’s Notes & Variations

This recipe is adapted from a classic Gourmet preparation. The number of layers for pesto and tomatoes can be adjusted. You can make it with one, two, or even three layers depending on the size of your tomatoes and the depth of your tart shell. The key is to pack in as much fresh flavor as possible!

For an extra layer of flavor, consider brushing the blind-baked crust with a thin layer of Dijon mustard before adding the cheese. This adds a subtle tang that complements the other ingredients beautifully.

Recommended Kitchen Tools

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• OXO Cutting Board
• 9-inch Tart Pan

Nutrition Information (Estimated)

Amount Per Serving:

• Yield: 6 servings
• Serving Size: 1 slice
• Calories: 536
• Total Fat: 44g
• Saturated Fat: 17g
• Trans Fat: 1g
• Unsaturated Fat: 24g
• Cholesterol: 60mg
• Sodium: 662mg
• Carbohydrates: 24g
• Fiber: 1g
• Sugar: 1g
• Protein: 14g

Please note: Nutritional information is provided as a courtesy and is an estimate only. It is based on available data for the ingredients and may vary depending on specific brands, preparation methods, and exact quantities used. This information should not be considered a substitute for professional nutritional advice. To obtain the most accurate representation of nutritional information for your specific recipe, we recommend calculating it with the actual ingredients you use. You are solely responsible for ensuring that any nutritional information obtained is accurate.

Expert Tips for Making the Best Fresh Tomato Tart

While the recipe is straightforward, a few expert tips can elevate your Fresh Tomato Tart from good to truly extraordinary:

• Quality of Tomatoes is Paramount: As mentioned, this is *the* ingredient that makes or breaks the tart. Make this recipe exclusively during the summer months when tomatoes are at their seasonal peak. Nothing compares to the juicy sweetness of a vine-ripened tomato. Explore your local farmers’ markets or produce stands for heirloom varieties, which often boast superior flavor and vibrant colors, making for a truly stunning presentation.
• Preventing a Soggy Crust: This is a common concern with any tart featuring juicy fillings. The “PRO-Tip” of sprinkling grated cheese (like Parmesan or Provolone) over the bottom of the crust before adding the tomatoes is highly effective. This cheese layer acts as a barrier, absorbing any moisture released by the tomatoes during baking, ensuring your crust remains perfectly crisp and golden. Blind baking the crust as described in the instructions is also critical for this.
• Variety for Visual Appeal: Don’t hesitate to use a mix of different sizes and colors of tomatoes, such as red, yellow, and orange heirlooms, for a visually spectacular tart. This creates a mosaic-like effect that’s incredibly appealing. However, if you only have one type of tomato, rest assured it will still be incredibly delicious!
• Homemade vs. Store-Bought Crust: While a homemade tart crust always yields a superior flavor and flakiness, we understand that time is often a luxury. In a pinch, a good quality store-bought pie crust or puff pastry sheet can be used. Simply pre-bake it in your tart pan according to package directions before proceeding with the filling.
• Don’t Overcrowd the Tomatoes: Arrange your tomato slices in a single, slightly overlapping layer to allow for even cooking and moisture release. Overcrowding can lead to excess moisture and a less crisp crust.
• Season Liberally: Tomatoes love salt and pepper. Don’t be shy when seasoning them before baking. A good quality olive oil drizzle also enhances their natural flavors.
• Serve Warm: While still tasty at room temperature, this Fresh Tomato Tart is at its absolute best when served warm, straight from the oven. The cheese is gooey, the tomatoes are tender, and the basil’s aroma is most potent.

Serving Suggestions & Perfect Pairings

This Fresh Tomato Tart is a star on its own, but it also pairs wonderfully with a variety of side dishes to create a complete and delightful meal:

• Simple Green Salad: A light, crisp green salad with a vinaigrette dressing is the perfect accompaniment. Its freshness cuts through the richness of the cheese and crust, providing a refreshing contrast.
• Light Soup: For a more substantial meal, consider pairing it with a delicate gazpacho or a chilled cucumber soup during warmer months.
• Roasted Vegetables: A side of lightly roasted asparagus or green beans can add another layer of texture and nutrition.
• Wine Pairing: A crisp Sauvignon Blanc, a dry Rosé, or a light-bodied Pinot Grigio would beautifully complement the tart’s fresh flavors.

Storing and Reheating Your Tomato Tart

If you happen to have any leftovers of this delicious tart (which is a rare occurrence!), here’s how to best store and reheat it:

• Storage: Allow the tart to cool completely before covering it loosely with plastic wrap or aluminum foil. Store it in the refrigerator for up to 2-3 days.
• Reheating: For best results, reheat slices of the tart in a preheated oven or toaster oven at 350°F (175°C) for about 10-15 minutes, or until warmed through and the crust is crisp again. Microwaving is not recommended as it can make the crust soggy.

More Delicious Tomato Recipes You’ll Love

Can’t get enough of those glorious summer tomatoes? Here are a few more recipes that celebrate this versatile fruit:

• Cheese and Tomato Galette
• Corn, Basil and Tomato Salad
• Tomato Provencal Tian
• Pizza Margherita
• Baked Tomato Tart with Gruyere

This Heirloom Tomato Tart recipe was initially shared in June 2012, and the photos and text were lovingly updated in 2020 to bring you the best possible version of this timeless summer dish.