Easy French Tomato Tart: The Ultimate Summer Recipe with a Gluten-Free Option
Embrace the vibrant essence of summer with a truly stunning tomato tart. This classic French-inspired dish captivates with its deceptive simplicity, yet delivers an explosion of incredible, fresh flavors. Imagine a foundation of crisp, golden pastry cradling a rich, savory cheesy layer, generously topped with luscious slices of sweet, intensely flavored vine-ripened tomatoes, all baked to tender, juicy perfection. It’s an elegant appetizer, perfectly paired with a chilled glass of white wine, or a delightful light dinner when served alongside a fresh green salad. This recipe truly embodies the joy of simple, seasonal, garden-to-table cooking, showcasing the very best of nature’s bounty.
For those of us in northern climates, the arrival of tomato season is a moment of pure culinary celebration. All through the long summer, I find myself scrolling through vibrant social media feeds, a distinct tinge of envy coloring my thoughts as gardeners in warmer regions boast their overflowing baskets of ripe tomatoes. I dream of the simple pleasure of stepping into my own garden, plucking a sweet, sun-warmed tomato straight from the vine, and biting into it, letting the delicious juices run freely down my chin. It’s a rite of summer that feels worlds away when my tomato plants are still laden with hard, green orbs – a distant promise of future deliciousness.
So, I wait. I dutifully tend to my greenhouse tomatoes, watering them with care, checking daily for any hint of blush, and I sigh, anticipating that glorious day. There’s a certain patience required in northern gardening, a deep appreciation for delayed gratification that makes the eventual harvest all the more sweet.
And then, suddenly, the wait is over! Our tomatoes are finally ripening, bursting with color and flavor. And oh, what a joy it is to savor them in all their juicy, chin-dribbling glory. We enjoy thick slices with nearly every meal, simply sprinkled with a touch of salt to enhance their natural sweetness. Soon, before the cold truly sets in, we’ll harvest all the remaining green tomatoes, bringing them indoors to ripen slowly on the cool basement floor, extending our enjoyment of sweet, homegrown tomatoes for several more months. Yes, here in our challenging Zone 3 northern climate, we might be a few months behind our southern gardening counterparts, but we eventually get to relish these luscious fruits, making every bite a testament to patience and the profound satisfaction of harvesting your own food.
Beyond simple slices, our homegrown tomatoes inspire countless culinary creations. I frequently prepare a refreshing German tomato salad, or the elegant Heirloom Tomato Caprese salad, allowing the diverse flavors and colors of our harvest to truly shine. My Triple Tomato Pasta Salad is a particular favorite, especially with our own sweet, vine-ripened cherry tomatoes. And for a quick, satisfying lunch, there’s absolutely nothing better than a simple tomato sandwich: a generous slather of creamy mayonnaise on fresh bread, topped with a thick slice of ripe garden tomato, seasoned with salt and pepper, and garnished with a fragrant basil leaf or two. It’s pure summer bliss.
But when I want to truly elevate the tomato to star status, I turn to this glorious tomato tart. It’s a recipe I make as often as humanly possible during peak season, a testament to the tomato’s versatility and unparalleled flavor.
Why This Tomato Tart Is a Must-Try
This tomato tart is more than just a dish; it’s an amazing celebration of the tomato itself. It’s a symphony of textures and tastes: incredibly crispy pastry, a rich and savory cheesy filling, and exquisitely juicy tomatoes that burst with concentrated flavor. The tomatoes, arranged artfully on top, glow with vibrant color, creating a visual masterpiece. So simple in its construction, yet yielding such luscious and complex flavors, this tart is truly a culinary highlight. Serve it with a crisp glass of chilled white wine as a sophisticated appetizer, or pair it with a simple side salad for a light, yet incredibly satisfying, meal. With every bite, you’ll feel like it’s still the glorious height of summer, regardless of the actual date on the calendar.
What You’ll Need: Ingredients for the Perfect Tomato Tart
Crafting this elegant French tomato tart requires just a few key ingredients, each playing a vital role in the final flavor and texture. The magic truly happens when these simple components come together, especially when you prioritize quality and freshness.
First and foremost, you’ll need a reliable pastry crust. This forms the foundation of your tart, providing that essential crisp base. A 9-inch (23 cm) tart tin with a removable bottom is ideal for easy serving and a beautiful presentation. Alternatively, a 9-inch (23 cm) springform pan works wonderfully, or you can opt for a 10-inch (25 cm) pie dish if that’s what you have on hand. Feel free to use your absolute favorite pastry recipe, or for a fantastic gluten-free option, refer to my foolproof version detailed in the recipe card below. And if time is of the essence, there’s absolutely no shame in picking up a good quality pre-made crust – your secret is safe with me!
The true stars of this savory tart are, without a doubt, beautifully sweet, perfectly vine-ripened tomatoes. These are the kind that make their appearance in late summer or early fall, whether from your own thriving garden, a local farmer’s market, or a trusted organic grocer. They’re so intensely flavorful, so succulent, that you’re tempted to bite into them and enjoy them simply as the glorious fruit they are. This tart truly shines when made with tomatoes at their peak; attempting to create it in the dead of winter with bland, watery, hothouse tomatoes from the supermarket will unfortunately leave you wondering what all the fuss is about. The quality of your tomatoes directly impacts the extraordinary flavor of this dish, so choose wisely!
To achieve that authentic French flavor profile, you’ll also need some good quality Dijon mustard. This isn’t just a condiment here; it’s a secret ingredient that adds depth and tanginess. For the rich, cheesy layer, you’ll want a generous amount of your favorite melting cheese, grated. Gruyère is an exquisite choice, offering a nutty, complex flavor that pairs perfectly with tomatoes. However, don’t hesitate to experiment with other excellent melting cheeses like Fontina, Provolone, Monterey Jack, Havarti, or even a sharp Cheddar – each will bring its own unique character to the tart. Finally, fresh basil is absolutely essential; its vibrant, aromatic presence performs a delightful dance with the sweet tomatoes. If fresh basil isn’t readily available, or you’re looking for a different herbal note, dried Herbes de Provence or a pinch of dried thyme also work beautifully, imparting a lovely, savory essence.
How to Make an Elegant and Delicious Tomato Tart
Creating this stunning tomato tart is a straightforward process, but each step contributes to its exquisite flavor and perfect texture. Let’s walk through the preparation of this savory masterpiece.
Preparing the Crust and Basil
Once you’ve carefully fitted your pastry crust into the tart shell – ensuring it’s evenly distributed and any edges are neatly trimmed – your next steps involve the fragrant basil and savory cheese. First, you’ll want to prepare the fresh basil. To achieve an elegant presentation and ensure even distribution of flavor, we’ll “chiffonade” the leaves. This technique involves stacking several fresh basil leaves neatly on top of each other, then rolling them tightly lengthwise into a cigar-like shape. Holding this roll firmly, use a very sharp knife to slice it as thinly as possible across the ‘cigar.’ The resulting fine, delicate ribbons are known as a ‘chiffonade’ and will prevent the basil from bruising, preserving its vibrant color and aroma. Set aside a few whole basil leaves or a small portion of the chiffonade to use as a fresh garnish once the tomato tart is baked, adding a final touch of aromatic freshness.
Crafting the Flavorful Cheese Layer
In a medium bowl, combine your freshly shredded cheese with the prepared basil chiffonade, a generous pinch of coarsely ground black pepper, and a small amount of cornstarch. The shredded cheese isn’t just for flavor; it also performs a crucial structural role by creating a protective barrier between the juicy tomatoes and the pastry crust. This helps to prevent the crust from becoming soggy, ensuring a perfectly crisp base. The cornstarch acts as an additional insurance policy, helping to capture and gently thicken any excess tomato juices that may be released during baking. This ensures a beautifully integrated filling rather than a watery tart. You’ll notice we don’t add salt to this layer, as the cheese itself provides ample salinity, balancing the overall flavor profile without over-seasoning.
Assembling the Tart: Dijon, Cheese, and Tomatoes
Now, let’s assemble this masterpiece. Spread a generous layer of Dijon mustard evenly across the bottom of your prepared pastry crust. It might seem like a substantial amount, but trust the process – this is a classic French technique that yields incredible results. As the tart bakes, the mustard miraculously melds with the cheese, its sharp tang mellowing beautifully. You won’t even distinctly taste the mustard in the finished product; instead, it imparts an amazing depth, a subtle umami note, and a perfect balance to all the other flavors, truly bringing out their best qualities. Once the mustard is spread, spoon the savory cheese mixture evenly on top, ensuring it covers the entire base of the tart shell.
Next, it’s time for those gorgeous tomatoes. Core them carefully and slice them thickly, about ¼-inch (.5 cm). If you’re fortunate enough to have a variety of colors, now is the time to let your artistic side shine, creating a truly beautiful work-of-art tart. However, a tart made with all red tomatoes is equally stunning and delicious. Arrange the tomato slices elegantly on top of the cheese layer, starting from the outside edge of the tart and working your way inward. Overlap the slices by about half, creating a beautiful spiral or concentric circle pattern. Once the outer ring is complete, fill in the middle with additional slices or smaller pieces to ensure full coverage.
To enhance the flavors and aid in the baking process, drizzle the arranged tomatoes with a little bit of good quality olive oil. Finish by sprinkling them lightly with a pinch of sea salt and a generous grind of fresh black pepper. The salt will draw out some of the tomato’s natural moisture, which the cornstarch in the cheese layer is ready to absorb, preventing a soggy tart.
Baking and Serving Your Tomato Tart
Now, it’s time to bake your masterpiece. Place the tart pan onto a larger baking sheet – this is a wise precaution to catch any potential drips or leakage, making clean-up significantly easier. You can even line the baking sheet with parchment paper or tin foil for an extra layer of protection. Bake the tart until the crust is beautifully golden brown and the filling is bubbling enticingly around the edges, signifying that the cheese is melted and the tomatoes are perfectly cooked. Once out of the oven, resist the urge to slice it immediately. Allow the gorgeous tomato tart to cool for about 15-20 minutes. This resting period is crucial; it allows the filling to set properly, ensuring clean, elegant slices and preventing the tart from falling apart. Just before serving, shower your culinary creation with the reserved fresh basil chiffonade or, for an extra burst of flavor, add a few dollops of vibrant homemade basil pesto. The fresh basil not only adds a final aromatic flourish but also a pop of contrasting color. It truly is a masterpiece, almost too beautiful to eat, but too delicious not to!
Can I Freeze This Tomato Tart?
While I understand the desire to preserve this deliciousness, I generally don’t recommend freezing a fully baked tomato tart. The delicate texture of fresh, juicy tomatoes can become watery and mushy upon thawing, and the pastry crust may lose its desired crispness. This truly is a seasonal delicacy that is best savored fresh, ideally served warm or at room temperature, straight from the oven or shortly thereafter.
However, you can certainly get a head start and freeze the pastry crust itself! This allows you to enjoy homemade tomato tarts more often during peak tomato season without the extra effort of making a crust each time. To do so, prepare your pastry dough (whether regular or my gluten-free version) and form it into flat disks. Wrap each disk tightly in plastic food wrap, ensuring no air can get in, then place them into a freezer bag and seal it securely. These pastry disks can be frozen for up to 6 months. When you’re ready to use one, thaw it in the refrigerator until it’s pliable but still chilled, or thaw it to room temperature and then chill it for at least 30 minutes before rolling it out for your tart. This partial freezing strategy ensures you always have a fresh, crisp crust ready to go when those perfect vine-ripened tomatoes are abundant!
If you’re making up a batch of the gluten-free pastry crust from this recipe, why not try it with another delicious savory filling? This versatile crust works wonderfully for a tasty Leek and Mushroom Tart too – it’s incredibly flavorful and another fantastic way to utilize a homemade crust.
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Classic French Tomato Tart (with a Gluten-Free Crust Option)
Margaret Bose Johnson
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Equipment
- a 9-inch (23 cm) tart pan with a removable bottom (or a 9-inch springform pan or a 10-inch/25cm pie plate)
Ingredients
- 1 single crust pastry, regular or gluten-free (for a gluten-free version, see below)
- 1 lb. (450 g) fresh, ripe tomatoes (4-5 medium tomatoes)
- 2 tablespoons dijon mustard
- 1½ cups (150 g) shredded Gruyère cheese, or other good melting cheese, like Fontina, Provolone, Monterey Jack, Havarti, or Cheddar
- 2 teaspoons cornstarch
- ¼ teaspoon coarsely grated pepper
- ¼ cup finely shredded fresh basil or 1 teaspoon Herbes de Provence or ½ teaspoon dried thyme
- 2 teaspoons olive oil
- salt & pepper to taste
- 2-3 fresh basil leaves for garnish
Gluten-Free Pastry Crust
- 2 tablespoons ground golden flax seeds
- 4 tablespoons (60 ml) water
- 1½ cups (200 g) gluten-free flour
- ½ teaspoon baking powder (gluten-free)
- ¼ teaspoon fine sea salt
- ½ cup (100 g) cold lard, diced (or ½ cup/113 grams cold butter, or half lard and half butter – ¼ cup of each)
- 2 tablespoons plain yogurt
Instructions
To Make the Gluten-Free Pastry Crust
- In a small bowl, stir together the ground golden flax seeds and water. Let this mixture sit for approximately 10 minutes to allow the flax seeds to gel, creating a ‘flax egg’ that adds binding and tenderness to the gluten-free crust.
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, and fine sea salt until well combined. Add the cold, diced lard (or butter, or a combination of both) to the flour mixture. Using your fingertips, gently toss the cubes with the flour, then lightly squeeze them to flatten them into large, flake-like pieces. Avoid overworking the fat; these larger pieces will create wonderful flaky pockets in the baked crust.
- Add the prepared flax gel and the plain yogurt to the flour and fat mixture. Use a fork to mix the ingredients just until the flour is mostly moistened. Be careful not to overmix, as this can develop toughness in the pastry.
- Turn the dough out onto a clean surface and knead it lightly just a few times, bringing it together into a rough ball. You should still be able to see small chunks of the cold fat within the dough – these are key to a flaky crust. Shape the pastry ball into a disk about 1-inch (2.5 cm) thick. Wrap it tightly with plastic food wrap to prevent it from drying out, and chill it in the refrigerator for at least 30 minutes. This chilling period allows the gluten-free flours to hydrate and the fat to firm up, making the dough easier to roll. It can be chilled for up to 5 days.
Assemble the Tomato Tart:
- Preheat your oven to 400℉ (200℃).
- On a lightly floured surface (or between two sheets of parchment paper if using the gluten-free crust, which can be more delicate), roll out the chilled pie crust pastry to fit your 9-inch tart pan or 10-inch pie dish. Carefully transfer the rolled-out pastry to the pan, easing it gently down into the sides. Trim off any excess pastry from the edges and carefully patch any small cracks or tears. Once fitted, chill the pan with the pastry for another 30 minutes to help prevent shrinkage during baking and ensure a crisp crust.
- Evenly spread the Dijon mustard across the bottom of the chilled pie shell. Don’t be shy; the mustard plays a critical role in developing the tart’s complex flavor profile.
- Prepare the basil chiffonade: stack the fresh basil leaves, roll them tightly lengthwise into a log, then slice them very finely across the ‘log’ to create delicate ribbons. In a separate bowl, toss the shredded Gruyère cheese (or your chosen melting cheese) with the cornstarch, coarsely ground pepper, and the basil chiffonade (or dried herbs if using).
- Spread the cheese mixture evenly on top of the Dijon mustard in the tart tin, creating a flavorful and protective layer for the tomatoes.
- Core the fresh, ripe tomatoes and cut them into uniform ¼-inch (.5 cm) slices. Arrange these beautiful tomato slices on top of the cheese layer. Begin by creating a circular pattern around the outside edge of the tart, overlapping each slice by about half. Continue this pattern inwards, filling the center of the circle with additional tomato slices to ensure full, even coverage.
- Lightly sprinkle the arranged tomato slices with a pinch of salt and a bit more freshly ground pepper. Drizzle the entire surface with the olive oil. To catch any potential drips or delicious juices that might bubble over, set the tart pan onto a cookie sheet or a larger flat baking pan (you can line the larger pan with parchment paper or tin foil for incredibly easy clean-up).
- Bake for 30 to 35 minutes, or until the tart crust is beautifully golden brown and the cheese filling is bubbling invitingly around the edges, indicating it’s perfectly melted and cooked through.
- Once baked, remove the tomato tart from the oven and allow it to cool for 15-20 minutes before serving. This cooling period is important for the filling to set, ensuring neat and attractive slices. Serve it warm, or at room temperature, which is equally delicious. Just before serving, sprinkle on the reserved fresh basil leaves for a final burst of color and aroma. Slice into 8 elegant wedges for appetizers or 4 larger portions for a main course. Enjoy this taste of summer!
Notes
Please note that the gluten-free pastry crust recipe provided here has been specifically developed and tested to work beautifully with this particular gluten-free flour blend. I have not personally tested it with other flour blends, and results may vary if substitutions are made.
Nutrition
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