If your vines are sagging with tomatoes and your larders are looking perilously full of produce, may I present to you a simple solution: rustic tomato tart. It has been a while since I’ve made anything so thoroughly gratifying in the kitchen, from the process of crafting this elevated form of tomatoes to digging into a savory bite of this delicious tart.
While this recipe happens to be vegetarian, what it lacks in meat it more than makes up for in flavor. Layers of spicy mustard, rich gruyère cheese, earthy herbs, and juicy, roasted, umami-rich tomatoes come together beautifully in this culinary delight, which seems to be at least cousins with pizza. You won’t even miss the meat. Promise.
This show-stopping rustic tart is definitely a labor of love. It takes nearly two hours to prepare from start to finish, but is definitely a dish you’ll want to share with other tomato fans. (Or pizza fans…or savory tart fans…or fans of wholesome-feeling food…)
There is something so comforting about ingredients enveloped in pastry, and this tomato tart is no exception. This is not a dish to get fussy over, or to try to make look perfect. The point, if I may say so, is to put summer’s voluptuous tomatoes on the pedestal they deserve, all in one scrumptious buttery crust. Forkable and finger-food-able, chances are you will not be able to cut yourself a big enough wedge of this mouth-watering rustic beauty!
Why Tomatoes Are Good For You
Whether you’re munching on a cherry tomato or digging into a funky heirloom varietal, there are certain nutritional elements that are universal in the delicious world of tomatoes.
Red tomatoes are high in an antioxidant called lycopene, for example. This gives them their red color which helps to protect them from ultraviolet light damage from the sun. Eating high amounts of lycopene can likewise protect your cells from ultraviolet rays, so eating tomatoes in summertime (i.e. when they naturally are abundant) just makes sense. Isn’t it great when nature works with us?
Additionally, lycopene is associated with cancer prevention. It also reduces “bad” cholesterol, which may help to prevent heart disease.
All tomatoes contain substances called lutein and zeaxanthin. These substances have been correlated with protecting your eyes from blue light from smartphones and computer screens. These compounds may also help to prevent age-related macular degeneration, the number one cause of blindness in the United States today.
Lycopene, lutein, and zeaxanthin have also been associated with lung health. Tomatoes may be beneficial to patients with asthma as well as those at risk for emphysema.
Tomatoes are also rich in:
- vitamins E, C, and K
- folate (vitamin B9)
- soluble and insoluble fiber
Tomatoes’ high vitamin C content gives an added boost to your immune system. Their antioxidants help to reduce inflammation, and they even prevent your blood from clotting. All of these benefits are associated with stroke prevention.
Is It Better to Eat Raw or Cooked Tomatoes?
Certain nutritional elements are more easily absorbed when tomatoes are cooked, like lycopene. However, cooking the tomatoes (even gently) removes some of the vitamin C.
So, why are you eating tomatoes? (Other than their wonderful, tangy taste?!) If you are boosting your immune system, eat raw tomatoes. If you are hoping to incorporate more lycopene into your diet, cook those fruits!
Are Tomatoes Really a Fruit?
The short answer is yes. Fruits are ripened flower ovaries with seeds. By this definition, lots of produce we think of as a vegetable is actually a fruit. Zucchini, pumpkins, avocados, cucumbers, and okra are all “vegetables” that are actually fruits. For a longer list, click here.
Over time, however, botanists distinguished fruits from vegetables by their relatively higher fructose content.
Today, most nutritionists clump tomatoes in with vegetables. Turns out the answer is complex as the flavor profile of a tomato itself!
Rustic Tomato Tart
It’s time to use up those uber-ripe tomatoes! Gather your ingredients for the filling and prepare the shortcrust pastry.
Simple ingredients, big flavor…what could be better?
Familiar ingredients come together in a unique way for this shortcrust pastry. If you don’t have a food processor, feel free to make a pie crust following my recipe. The recipe in the link above utilizes both rye and regular all-purpose flour, but you can feel free to use only all-purpose flour.
Are Shortcrust Pastry and Pie Crust the Same Thing?
Yes, both shortcrust and pie crust are referring to a flaky, fatty pastry that it’s best not to overwork. Shortpastry relies on minimal gluten development for its flaky nature. This means that the more you work your dough, the more you form gluten networks. Overworking means chewy crust, not flaky crust–a shortcrust faux pas!
Roll out the pastry to fit a pie dish or tart pan between 9 and 11 inches.
Save any residual dough, as it can be used to patch any seams in your tart shell!
As you can see, I ran out of dried beans and improvised with some rice to weigh down the crust. This is important to prevent large bubbles from forming in the shell as well as preventing the sides from slumping down. While the crust is baking, prepare the filling.
Salt your thick tomato wedges and allow them to sit for a few minutes and “sweat.” Blot them with paper towels to remove excess moisture.
Blitz herbs, garlic, and oil until relatively smooth.
Once you’ve created your herb puree and blotted your tomatoes, you are ready to assemble your rustic tomato tart!
Spread the dijon in a thin layer over the base of the par-baked crust.
Next goes the cheese…
Over the cheese goes the herb puree. Spread it as evenly as you can, bearing in mind it will level as the tart cooks and relaxes in the hot oven.
Layer your tomato slices over the top of the herb puree. Be generous and really load the tart with tomatoes. Keep in mind they will shrink in the hot oven, so don’t be afraid to layer them.
Roast in the oven until the tomatoes have caramelized nicely and released some of their juices.
If you must serve yourself two helpings of this rustic tomato tart, there will certainly be no judgment from me…ENJOY!
This recipe is based on Smitten Kitchen’s tomato tart.
Rustic Tomato Tart (Vegetarian)
- food processor
- 1 3/4 cup all-purpose flour
- 1 tsp sugar
- 3/4 tsp kosher salt
- 1/2 cup cold butter, cut into pieces
- 1 egg
- 1 Tbsp cold water
- dried beans, rice, or pie weights, for par-baking
- 3 large, very ripe tomatoes (heirloom or beefsteak work great)
- 2 tsp kosher salt
- 1 garlic clove, peeled
- 1 1/2 cups basil leaves, loosely packed
- 1 1/2 cups parsley leaves, loosely packed
- 3 Tbsp olive oil
- 2 Tbsp whole grain mustard (Dijon works too)
- 2 oz grated sharp cheese (Gruyere or Pecorino Romano are great picks)
- freshly ground black pepper, for garnish
- Add dry ingredients and butter to a food processor and pulse until the mixture has formed a coarse crumb. Add water and egg and pulse until dough just comes together. Using two sheets of wax or parchment paper, form the dough into a disc and roll it out between the two sheets using a rolling pin or wine bottle until it will fit into a tart pan or pie dish. Transfer the sheet of dough onto a plate or cookie sheet and place in the freezer for 10 minutes.
- While the dough is chilling, slice the tomatoes into 1/2" wedges and lay out on a rimmed baking sheet. Season generously with salt and allow to sit at room temperature while you work on the tart shell.
- Remove the sheet of shortcrust from the freezer and work the dough into the pie dish or tart pan. Trim the edges as necessary and save any remaining dough for patching any tears that may have occurred. Prick the bottom and sides of the tart shell with a fork and place back in the freezer for another 20 minutes.
- Preheat the oven to 375°F.
- While the tart is chilling for the second time, prepare the herb puree. Rinse out your food processor and add herbs, salt, and garlic and pulse until the herbs are finely cut. Add olive oil and pulse again until the mixture forms a paste. Set aside.
- Pull the chilled tart shell out of the freezer. Line with parchment paper and add dried beans, rice, or pie weights until they climb up at least half the height of your tart shell walls. Bake for 20-25 minutes, or until crust has begun to solidify. Remove pie weights and parchment, and bake another 5-10 minutes, or until the bottom of the tart is no longer shiny. Allow the tart shell to cool to room temperature.
- Blot the tomatoes with paper towels to remove excess moisture. Spread mustard in the bottom of the ambient temperature tart shell. Sprinkle grated cheese over the mustard. Add an even layer of herb puree over the cheese, then arrange the tomato slices on top of that. Keep in mind they will shrink in the oven, so be generous and really load the tart with tomatoes. Crack pepper over the top layer of the tart.
- Bake for 50 minutes to an hour, or until the tomatoes are nicely roasted. Allow the tart to cool slightly. Best served warm. Keeps in the fridge up to 4 days.
What to Serve With Tomato Tart
I definitely ate generous slices of this as my dinner, but this tart works great as a side dish as well. Natural choices are a protein-rich salad, hearty sausages, or a balsamic-glazed flank steak. Don’t forget to eat this tart in the sunshine!
This tart keeps in the fridge up to 4 days. It doesn’t do great in the freezer due to the tomatoes’ high water content (water expands in the freezer, cell walls rupture, and you end up with tomato mush). This tart is for sharing, so eat it up quick!