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Tomato Tart recipe
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5 from 1 vote

Tomato Tart Recipe

Adapted from Ina Garten's Anna's Tomato Tart recipe


  • *Crust:
  • 2 1/2 cups all-purpose flour
  • Salt to taste
  • 1 1/2 sticks unsalted butter cold
  • 2 egg yolks
  • 1/2 cup ice water
  • *Tomato topping:
  • 2 1/2 pounds medium tomatoes sliced to 1/4 inch thick
  • 1 cup parsley leaves
  • 1/2 cup coarsely chopped fresh basil leaves must be fresh, not dried
  • 3 cloves garlic
  • 1 tablespoon thyme
  • Salt and pepper
  • 1/2 cup extra virgin olive oil
  • 6 tablespoons Dijon mustard
  • 3/4 pound grated Gruyere cheese
  • 1/2 cup Parmesan cheese


  • Place flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade.
  • Cut butter into cubes and place in food processor. Pulse until butter is the size of peas.
  • Add the egg yolks and pulse a few times to combine.
  • With the motor running, add ice water through the feed tube and pulse until dough starts to form.
  • Remove from food processor and form the dough into a ball. Pat it semi-flat into a disk shape and cover with plastic wrap or put into ziptop bag. Chill for 30 minutes.
  • Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
  • While the dough is chilling, put the sliced tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, salt and pepper (1 teaspoon each) in the bowl of a food processor and process until finely minced.
  • With the processor running, pour the olive oil down the feed tube and mix until combined.
  • Pour the basil mixture over the tomatoes. Gently toss the tomatoes until they are all covered witht he basil mixture. Set aside.
  • Take your chilled dough out of the refrigerator and roll the dough out to the size of your sheet pan (11 x 17 works well).
  • Grease the sheet pan with cooking spray and place the rolled out dough on the sheet pan.
  • Place a second sheet pan directly on the pastry and bake for 15 minutes.
  • Remove the top sheet pan and pierce the pastry in many places with a fork.
  • Bake again for 8 to 10 minutes, until lightly browned. Be sure to check the dough while it’s cooking and pierce any areas that start to bubble up.
  • Remove from the oven and let cool for 13-18 minutes.
  • Lower the oven temperature to 375 degrees.
  • Brush the mustard on the crust with a pastry brush or the back of a spoon.
  • Sprinkle a thick even layer of Gruyere on the dough, saving 1/2 cup of the cheese for the top.
  • Sprinkle 1/2 cup of Parmesan.
  • Place tomatoes on top. Overlap parts of the tomato in rows.
  • Pour any remaining herb mixture on top of the the tomatoes.
  • Sprinkle the remaining 1/2 cup of Gruyere and the some parmesan on top of the tomatoes.
  • Bake for 30 minutes final minutes.
  • Remove from oven and cool for 5 minutes before cutting into squares.
  • Serve warm.


Adapted from Ina Garten’s, “Anna’s Tomato Tart”