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Tomato Gruyere tart recipe

Tomato Gruyere tart recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Savoury pies and tarts
  • Vegetable pies and tarts
  • Tomato tart

This tart is very simple to make and delicious. You can also replace the Gruyere with some Parmesan or mozzarella.

7 people made this

IngredientsServes: 4

  • 2 (400g) tins plum tomatoes, chopped
  • 1 shortcrust pastry sheet, rolled
  • 1 tablespoon Dijon mustard
  • 1 teaspoon herbes de Provence
  • 180g grated Gruyere cheese
  • Salt and pepper to taste

MethodPrep:25min ›Cook:55min ›Ready in:1hr20min

  1. Preheat oven to 160 C / Gas 2-3.
  2. Pour the tomatoes with their liquid into a frying pan and cook for about 15 minutes. Stir occasionally until the tomato mixture looks thick. Season with salt and pepper.
  3. Meanwhile, line a buttered pie dish with the shortcrust pastry sheet.
  4. Brush the pastry with the mustard, add the tomatoes, sprinkle with herbs and cover with grated Gruyere.
  5. Bake for approximately 40 minutes until the shell is cooked and filling is golden brown.

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Tomato Pie with Basil and Gruyere Cheese

I’ve been chompin’ at the bit all year to make this pie. I decided as soon as I had access to local organic tomatoes, this savory pie would be at the top of my to-do list. Apparently, the local organic farmers produced a bumper crop of tomatoes this year, so Saturday I hit pay dirt at our neighborhood farmer’s market and my grocery bag was full to the brim.

Most of us consume tomatoes regularly in one form or another and because they’re such a common food, I’d never really thought about their history. I got curious and after a little research, I learned that the origins of the tomato trace back the early Aztecs around 700 A.D. Hernán Cortés, the Spanish Conquistador, is suspected to have brought the fruit back to Europe after conquering the Aztec city that is now Mexico City in the 1500s. Their use and cultivation spread across Europe and Asia over the next century. The earliest references to cultivation in North American was in the early 1700s.

I made this pie in a tart pan with two inch sides. The pie can be made in a traditional pie pan, but I really like the presentation of the crimped crust and the removable bottom makes slicing and serving a cinch. If you use a tart pan make sure and place the pan on a baking sheet in the oven. I made the mistake of placing the tart pan directly on the oven rack and the dripping liquid created a bit of smoke detector emergency.

This pie makes a great side with grilled chicken or salmon or you can serve it with a salad for a light lunch. High quality tomatoes are a must for this pie. I really don’t think you can beat the combination of Gruyere and Parmesan, but you can’t go wrong substituting your favorite cheeses. I have to say that this might be one of the most delicious things I’ve made recently. If you’re a tomato fan, by all means make this pie!

Tomato-gruyere tart

We’ve been eating waaaaaay too much takeout pizza at our house lately. How can a cook-at-home gal like me justify it? Then I remembered this tart from my Party Appetizers book. If you cut it into big squares, it’s better than pizza for dinner and it takes less time to prep and bake than having one delivered. Plus, you can’t make your house smell this good with something from a box!

Photo courtesy Chronicle Books


1 sheet (1/2 pound) frozen puff pastry
1 tablespoon Dijon mustard
1 shallot, minced
1 cup (about 4 ounces) shredded Gruyére cheese
1 pound Roma tomatoes
1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried
Salt and ground pepper


Preheat oven to 375°. Remove puff pastry sheet from package and unfold if necessary let stand at room temperature until pliable. Roll into a slightly larger rectangle, about 10-by-11 inches, flouring your work surface a little if it sticks. Roll pastry around rolling pin, then unroll it onto a large baking sheet. Spread the mustard in a thin layer over the pastry with a spatula. Sprinkle the shallots, then the cheese over mustard, leaving a 1/2-inch border around the edges.

Slice tomatoes about 1/8-inch thick and arrange slices over cheese in three or four rows, overlapping as necessary and leaving a 1/2-inch border. Sprinkle thyme, and salt and pepper to taste, over tomatoes. Fold border of pastry just over edges of tomatoes (don’t worry if it’s not perfect). Bake until pastry is puffed and golden brown, 25 to 30 minutes. Cut into squares and serve warm.

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Oven-Roasted Tomato Tart

Preheat the oven to 350°. Toss the tomatoes with the olive oil and thyme season with salt and pepper. Spread the tomatoes, cut side down, on a rimmed baking sheet. Roast for 35 minutes. Pull off the tomato skins. Turn the tomatoes cut side up, top with the garlic and roast for 35 minutes longer, or until slightly dried and the garlic is golden. Let the tomatoes cool, then blot dry with paper towels. Leave the oven on.

Meanwhile, in a food processor, combine 1 cup of flour with a pinch of salt. Add the butter and pulse until it is the size of small peas. Sprinkle on the ice water and pulse just until a dough forms. Wrap the dough in plastic wrap and refrigerate until chilled, about 30 minutes.

On a lightly floured surface, roll out the dough to an 11 1/2-inch round about 1/8 inch thick fit it into a 9 1/2-inch tart pan with a removable bottom. Fold in the overhang to reinforce the sides. Trim off any excess dough. Chill the tart shell.

Line the tart shell with foil and fill with pie weights. Bake the tart shell for 35 minutes, or until just set. Carefully remove the foil and weights and bake for 5 minutes longer, or until golden.

Mix the crème fraîche and mustard and spread over the tart shell. Sprinkle the cheese on top. Arrange the tomatoes in the shell in 2 layers, cut side up, seasoning between the layers. Bake the tart for 25 minutes, or until the tomatoes are just beginning to brown. Serve hot or at room temperature.

Anna's Tomato Tart

Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. Add the egg yolks and pulse a few times to combine. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Dump onto a floured board and roll it into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Meanwhile, place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture over the tomatoes and toss gently. Set aside.

On a well-floured board, roll the dough out to an 11 × 17-inch rectangle and transfer it to the prepared sheet pan. Don’t worry if it doesn’t fit exactly you want it to cover most of the bottom of the pan but it can be a little rough on the sides. Place a second sheet pan directly on the pastry and bake for 15 minutes. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Check the pastry during baking pierce any spots that bubble up. Allow the crust to cool for 15 minutes.

Lower the oven to 375 degrees. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyère on the pastry, reserving ½ cup for the top, and sprinkle with the ½ cup of Parmesan. Place overlapping tomatoes in rows on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Sprinkle the reserved ½ cup of Gruyère and the remaining 2 tablespoons of Parmesan on top. Bake for 30 minutes.

Cool slightly, cut into squares, and serve warm or at room temperature.

Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved

Tomato Gruyere tart recipe - Recipes

Skill Level: Easy
Serves: 9

Preheat oven to 425ºF. Heat 1 tbsp of olive oil in a skillet over medium heat. Add the onion and garlic sauté for 15 minutes, stirring frequently, until the onions are transparent and limp. Add ½ tsp sea salt, ¼ tsp pepper, 1 tsp herbs of Provence and the wine cook another 10 minutes until wine has evaporated. Set aside.
Roll out cold pastry on a sheet of parchment paper (or Silpat) and place on a sheet pan. With a sharp knife, score a ¼" border inside the perimeter of the pastry. Prick the inside square with a fork and sprinkle half of the gruyere inside the border. Spread the onion mixture on top of the cheese crumble goat cheese over the onions arrange the slices of tomato on top of the goat cheese brush tomato slices with remaining olive oil sprinkle with salt, pepper, remaining gruyere and chopped basil. Bake for about 20 minutes until the pastry is golden brown. Cut in 9 squares for appetizers or in 4 slices for a light main course. Serve warm.

Sylvaine's tips
Use some fairly large tomatoes or, if preferred, an array of heirlooms of different colors.

Tasty Tomato Tarts

Tomato Tarts are a great example of a recipe that only works well when you’re using the right ingredients. The recipes themselves are incredibly simple and easy to make – but there is a delicate balance of sweet & savory flavors that requires careful attention to detail.

If you’ve never really thought about making a Tomato Tart before, or were worried that it might be too challenging to strike that perfect balance of flavor, have no fear – Cloud 9® Bite-Sized Fruity Tomatoes are here.

These new snacking tomatoes have a unique, fruity sweetness that make them a refreshing on-the-go snack and an ideal gourmet ingredient to add to your favorite recipes. That fruity sweetness also makes them the perfect base for nearly every Tomato Tart recipe!

As any good Chef will share: no two recipes are alike and when you have a dish as unique as tomato tarts, unique flavors are the name of the game. Take these two recipes from Elizabeth Jordan-Flight and Heather Englund. Each dish features Cloud 9 ® Tomatoes that create different effects, combining natural sweetness and fresh tomato flavor with savory ingredients like fennel and balsamic vinegar or goat cheese and chili paste.

Elizabeth Jordan-Flight’s Tomato Tarte Tatin highlights the incredible sweetness of this unique tomato variety by combining it with the buttery caramel flavor of a more traditional tarte Tatin.

Baked with puff pastry, this recipe for Tarte Tatin dates to 19 th century France. In a classic Tarte Tatin, you let the fruit filling caramelize in a pan of butter. In this recipe, the instructions are no different: tomatoes are technically fruit after all!

With Cloud 9 ® Bite-Sized Fruity Tomatoes, this recipe nods to the delicious history of this classic French pastry but takes it in a decidedly savorier direction thanks to a combination of caramelized onion, fennel, balsamic vinegar and thyme.

In only a few steps, you can make this Tomato Tarte Tatin recipe yourself:

  • Start by cooking fennel and onion in a skillet over medium heat for ten minutes before adding salt & sugar
  • After five more minutes, add a couple tablespoons of water to help scrape off the dark caramelized bits of onion off the pan
  • Combine butter and balsamic vinegar in an oven safe skillet over medium heat
  • Once the butter has melted, add sugar and stir to a simmer Continue stirring to prevent burning
  • Cook for an additional five minutes with two sprigs of thyme under a sweet, aromatic caramel has formed
  • Remove from heat

Arrange tomatoes so they completely cover the pan and season with salt, pepper and thyme before spreading the fennel and onion mixture over top. Then, lay a sheet of puff pastry over the filling and tuck in the edges. Bake for 30 minutes until the pastry is a beautiful golden brown. When you’re ready to serve, simply flip the tart onto your serving plate and top with fresh thyme.

For directions on how to make Elizabeth Jordan-Flight’s Tomato Tarte Tatin, click here.

Heather Englund has a totally different tart recipe that highlights how versatile Cloud 9 ® Tomatoes are and how they can be used to experiment is so many ways!

This Tomato Chili Jam Tart takes advantage of the signature Cloud 9 ® sweetness too, using it to cut through the roasted chili paste and lift up the light, creamy flavor of goat cheese. It’s a gorgeous dish to include in a large brunch or to enjoy on a warm summer afternoon on the patio.

Start by making the crust:

  • Combine oat flour, almond flour, eggs, butter and sea salt in a food processor
  • Pulse until smooth
  • Roll into a ball and then press into a 9-inch tart pan
  • Bake the crust for approx. 20 minutes until the top edges are golden
  • Remove from the oven and place goat cheese into the tart while it cools off so the cheese can soften

Meanwhile, heat a skillet with olive oil and sauté shallots until softened. Add in your Cloud 9® Tomatoes with coconut sugar, white vinegar, and roasted chili paste and simmer for five minutes blend with an immersion blender until smooth.

Finally, spread the softened goat cheese across the base of the tart followed by the tomato jam. Sprinkle with crumbled goat cheese and then chill the Tomato Chili Jam Tart in the fridge for an hour.

For directions on how to make Heather Englund’s Tomato Chili Jam, click here.

Whichever Tomato Tart strikes your fancy, it’s sure to satisfy every craving. You’ll be amazed at how Cloud 9 ® Tomatoes dance between sweet & savory in these two delicious dishes!

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Steps to make Tomato Tart

Prepare crust

In a food processor, gently pulse the flour and 1 teaspoon of salt, before adding the butter and pulsing for a further 12-15 times, until the butter is the size of peas.

Add egg yolks

Add egg yolks and pulse a few more times to combine batter.

Add ice water

With the blender still running, add the ice water and continue pulsing until the dough starts to stick together.


Roll out the dough onto a flat surface and into a disk shape. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven and prepare baking sheet

Preheat the oven to 450 °F and line a baking sheet with parchment paper.

Prepare seasoning

In a food processor, gently mix the parsley, basil, garlic, thyme, 1 teaspoon salt and pepper each until finely minced.

Add oil

With blender still running, add olive oil and continue processing until combined.

Season tomatoes

In a mixing bowl, pour the seasoning over the tomatoes and toss gently to coat then set aside for later.

Prepare pastry

On a well-floured, flat surface, roll out the chilled dough into an 11x17-inch rectangle shape and transfer to the baking sheet. Cover pastry with another sheet pan or dried beans and place in the oven.

Bake pastry

Bake in preheated oven for 15 minutes then remove the top sheet pan or baking beans, if using. Using a fork, lightly pierce the pastry, evenly, all over and place back in the oven to bake for a further 8-10 minutes, until lightly browned. If any spots in the pastry begin to bubble while baking, pierce through with the fork.

How To Make A Tomato Ricotta Tart

  • In the bowl of a food processor, combine flour, pine nuts, salt, baking powder, and pepper. Pulse to combine.
  • Combine olive oil and water in a small measuring cup then, with the food processor on, add the liquid through the chute and process until dough is crumbly and just coming together.
  • Sprinkle the dough into the prepared 9-inch pie pan and gently press with your fingers into an even layer on the bottom and up the sides. Bake then remove from oven and set aside.
  • In a large bowl, combine ricotta, egg, garlic, salt, the chopped basil, and gruyere cheese. Mix to combine then pour into an even layer in the pie pan with the crust.
  • Arrange tomato slices in a circular pattern over the ricotta mixture, slightly overlapping. Sprinkle the remaining gruyere cheese on top.
  • Bake until cheese on top is melted and filling is set.
  • Let stand, then sprinkle with remaining fresh basil, then slice to serve

Related Video

I made this for an end of summer French-style picnic. It was beautiful and delicious. I used both Roma and thick sliced heirloom tomatoes. The pastry was golden and flaky, the tomatoes bursting with flavor, everyone loved it. I will definitely be making this impressive tart again.

This is an outstanding recipe. Also you can enjoy it with a salad for a lunch meal or light dinner for that matter. One could use any kind of tomatoe for the recipe. Very easy, it just takes a little time. It also reheats very well. Never have I had a problem with the crust being too soggy.

I didn't have any trouble with soggy crust, though I did slightly squash the roasted tomatoes with a spoon to get rid of excess juices (but only a little). Anyway, what incredible flavor heirloom tomatoes have once they are roasted like this. And cheese! And pastry! What else could you ask for. Can't think of a better way to spend a little time Sunday morning, anticipating a fantastic brunch. Yum.

I've made this so many times and it always gets rave reviews. I use grape tomatoes and cut them in half before roasting they are never soggy. I've also substituted wild mushrooms for the tomatoes and it is still fantastic!

It was a very simple and flavourful dish. I brought it to a picnic and people thought it was a yummy "pizza". yes, they thought of it as a pizza, which I didn't agree. I was surprise that the crust didn't get soggy. I enjoyed it!

Nice easy recipe. When I first pulled it out of the oven, I realized it looked remarkably like pizza. However, my guests loved it and assured me that it was nothing like pizza. I divided the pastry in two squares and had no trouble with a soggy crust.

This is an excellent summer appetizer. I try and remove as many of the tomato seeds as I can after I have roasted them.

My guests couldn't stop themselves. The flavors of the roasted tomatoes and garlic are stupendous and the light flaky crust is wonderful. Easy to assemble and irresistable!

I've found the crust was also soggy if recipe prepared as written. My solution is to cut the puff pastry into serving size portions and baking. Remove the puffed pastry from oven and use a serrated knife to cut in half horizontally. Place bottom half on serving plate. Just before serving, scoop the tomatoe and herb "filling" onto each bottom and then place a top on each portion. Serve immediately. This guarantees a crisp pastry and hot filling.

Soggy crust: I used DuFour puff pastry (made with butter) - and roasted the tomatoes about 10 minutes longer. Result was delicious - crust not soggy at all! Great summer taste!

The tomatoes and cheese are flavorful but the juice really makes the crust soggy. any crust at that. so my suggestion is to prebake the crust, continue to cook tomatoe and garlic mixture to make a nice thick mixture . Cool both, fill with tomato/garlic mixture, garnish with gruyere. bake at a high temp for a few minutes until golden brown. serve immediately That should do it. alternatively you could drain the mixture prior to filling and use the tomato jus as the base for a sauce. with herbs. who knows! All good.

What if you brushed egg wash on the crust before you prebaked it? I (and others) have the same problem with the Wild Mushroom and Gruyere Tart from this site. Others said it worked if you cut the puff pastry into individual sized pieces.

I would give this a "4" if only the pastry crust would remain crisp! The roasted tomatoes and herbs are marvelous summer flavors. I have made this several times now -- I prebaked the pastry for 10 minutes but the crust was still mushy in the center. The flavor is worth the texture diffuculties. Any ideas?


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  2. Alpheus


  3. Arazuru

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  4. Bragami

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  5. Tristin

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