This Tomato Tart is an easy vegetarian recipe that is flavorful and comforting. Make a delightful tomato tart with ready-rolled pastry and delicious tomatoes that will be a big hit at the dinner table.
» You might like Herb Goat Cheese Christmas Appetizer and Warm Citrus-Marinated Castelvetrano Olives.
To make cooking as simple as possible, this tomato tart uses store-bought pie crusts. This means you can get it ready to go in just over 30 minutes. It’s very simple to create, and the results are lovely. The recipe comes from The Pioneer Woman. My whole family loves this.
Once you’ve tasted the recipe, you can experiment with toppings, adding this and that depending on what you have on hand.
I find it perfect for a tasty brunch dish. I’ve taken it to many a brunch party, as everyone always loves it. Another excellent reason to make this recipe is that it can be made ahead of time and frozen for later use.
Ingredients You Need
- Butter – I always use salted butter in savory dishes to add an extra boost of flavor.
- Onion – Use white or yellow onions. Just make use of what you have.
- Pie Crust – I have used ready-to-bake pie crust for this recipe. It is easy to find and super convenient.
- 3 Types of Cheese – Parmesan, Gruyere, and Fontina.
- Cherry Tomatoes – I like using cherry tomatoes because they have a burst of flavor.
- Basil Leaves – chiffonade
Helpful Tips
- Check the tart halfway through baking and reduce the heat if the top is getting too dark before the crust and tomatoes appear to be cooked.
- You can substitute the Parmesan cheese for any other hard cheese, like Grana Padano or Reggiano.
- To make basil into chiffonade stack the leaves on top of each other, carefully roll them like a cylinder, and then slice them into thin ribbons with a sharp knife.
How to Make Tomato Tart
Melt butter in a large pan over medium heat. Add the onions and season with salt and pepper. Cook for 10-15 minutes, until the onions are slightly caramelized. Remove from heat.
Preheat the oven to 450° F.
Roll out the pie crust and place on a pizza round or baking sheet covered in parchment.
Layer on the cheeses, then the caramelized onions, then the tomatoes making sure to get the toppings all the way to the edge.
Bake the tart for 15-18 minutes, watching carefully, and remove once the tomatoes have started to burst and the crust is golden brown. If the crust is browning too quickly, reduce the heat to 425° F.
Remove the tart from the oven and allow it to cool for 5 minutes before slicing. Serve with basil sprinkled on top.
Frequently Asked Questions
Can I add other ingredients to make it more interesting?
Of course! You can add sliced buffalo mozzarella, which should be added 5 minutes before the end of the cooking time. After it has done cooking, garnish with arugula. Feel free to add your own toppings as well.
Can I make this ahead of time?
Yes, you can make this ahead of time and freeze it for later use. It will still taste wonderful after reheating in the oven for 10 minutes.
Can I store leftovers?
You can store any left overs in the refrigerator or freezer and just get out the slices and reheat them when you’re ready. They keep for up to a week in the refrigerator and 1-2 months in the freezer.
YOU MIGHT ALSO LIKE
Like it, Love it, Want Some More of It? Subscribe to our newsletter and follow us on Pinterest, Instagram and Facebook. We really love it when you save our recipes to Pinterest 😊
Easy Tomato Tart
Ingredients
- 1 tablespoon butter
- 1 yellow onion halved and sliced thin
- Salt and pepper to taste
- 1 store bought pie crust
- 3/4 cup grated fontina cheese
- 1/4 cup parmesan cheese
- 1/4 cup gruyere cheese
- 1 1/2 cups cherry tomatoes
- Basil leaves
Instructions
- Preheat the oven to 450° F. Cover a baking sheet with parchment paper or a silicon mat and set aside.
- In a medium sized skillet over medium heat combine the onions, butter, salt, and pepper. Cook until the onions are soft and golden brown, stirring occasionally.
- Roll the pie crust out flat and lay it out on the baking sheet. Spread all three cheeses over the crust working your way to the very edge of the crust, add the carmelized onions making sure to spread them out evenly, and top with cherry tomatoes.
- Bake for 15-20 minutes, watching that the crust doesn’t get to dark. The tomatoes should start to burst and the crust should be a golden brown.
- Remove from the oven and allow to cool slightly. Sprinkle fresh basil over the tart and serve.
Notes
Nutrition
Pin this recipe for later!
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
