Tomato Tart Recipe

Ingredients

• 156 gplain flour
• 13 gcornflour
• 85 g, dicedbutter
• 1 largeegg
• ¼ teaspoonsalt
• 950 mlgrape or cherry tomatoes, rinsed and dried
• 170 g, gratedmature provolone (or fontina)
• ½ cup (about 12 g), dividedbasil leaves
• 120 gmayonnaise
• 35 g, choppedspring onions
• ½ teaspoonground black pepper

Instructions

1. 1

   Make the pastry

   Heat the oven to 190°C. Put the flour, cornflour, butter and salt in a food processor and pulse until the mixture forms very fine crumbs. Add the egg and pulse until a dough forms; it will be firm, but should come together.

2. 2

   Chill the shell

   Bring the dough together into a ball, then press it evenly into a 23 cm tart tin, covering the base and sides. Alternatively, roll it into a 30 cm circle before lining the tin. Crimp the edges and refrigerate for 30 minutes.

3. 3

   Mix the filling

   Roughly chop ¼ cup of the basil. Stack and roll the remaining leaves, then slice them into thin ribbons and set aside for serving. Stir the cheese, mayonnaise, chopped basil, spring onions and pepper together in a bowl, then spread the mixture over the tart shell.

4. 4

   Add tomatoes

   Arrange the tomatoes over the filling and press them down gently. Bake for 35 minutes, until the crust edges are golden brown and the cheese is bubbling.

5. 5

   Cool and serve

   Leave the tart to cool for 10 minutes, then scatter over the reserved basil ribbons. Serve warm.

What is a tomato tart?

This tart takes inspiration from Southern American tomato pie, a savoury bake that pairs tomatoes with a rich, cheesy filling. Here, small grape or cherry tomatoes sit on a creamy base inside a buttery pastry shell.

The whole tomatoes bring a fresh, juicy contrast to the savoury filling, while basil gives the tart a fragrant finish. It is a good choice when summer tomatoes are plentiful.

Nutrition and macros by portion

The nutrition label shows one serving as written: 364 calories, 11g protein, 22g carbs, 27g fat.

The pastry contributes most of the carbohydrates, while butter and mayonnaise account for much of the fat. Cheese and egg provide most of the protein, with tomatoes adding freshness to each slice. Balance the plate with a generous green salad or another simple vegetable side.

A firm, buttery crust

Fine crumbs: pulse the flour, cornflour, butter and salt until there are no large pieces of butter left. Adding the egg brings the mixture together into a firm dough.

Even lining: press the dough into the tin so the base and sides are covered consistently. Chilling the lined shell for 30 minutes helps it hold its shape as it bakes.

Build the creamy filling

Cheese and mayonnaise: mixing these with the spring onions, pepper and chopped basil makes a thick filling that spreads across the pastry. Mature provolone gives it a savoury edge; fontina is the suggested alternative.

Basil in two parts: chopped leaves flavour the filling, while thin ribbons added after baking keep their colour and fresh aroma.

Watch the bake

Tomato topping: rinse and dry the tomatoes before arranging them over the filling, then press them down gently. This keeps them in place without crushing them.

Doneness: the method’s cues are golden-brown crust edges and bubbling cheese after 35 minutes. Let the tart stand for 10 minutes before adding the basil and serving.

Serving the tart

The tart is served warm, when the filling is still soft and the crust has had a little time to settle. A crisp green salad or simply dressed leaves make a fresh contrast to the rich cheese and buttery pastry.

For a larger meal, serve it alongside soup or extra vegetables. It can also be cut into smaller pieces for a buffet or shared lunch.

Recipe notes & tips

• Dry the rinsed tomatoes thoroughly so excess water does not collect on the filling.
• Press the dough evenly into the corners of the tin for a consistent crust.
• Keep the reserved basil ribbons separate until serving to preserve their fresh appearance.
• Use a food processor in short pulses so the pastry mixture does not become overworked.
• Let the tart rest for the full 10 minutes before slicing so the filling can settle.

Variations

• Use fontina: swap it for the provolone as suggested for a milder, creamy filling.
• Choose mixed tomatoes: combine grape and cherry tomatoes for a varied topping.
• Add fresh herbs: replace some of the basil with another soft herb that pairs well with tomatoes.
• Serve with greens: add a sharp-dressed salad alongside to contrast with the rich filling.

Common mistakes to avoid

• Wet tomatoes: excess moisture can make the topping watery; dry them well after rinsing.
• Uneven crust: thick patches bake differently from thin ones; press the dough evenly across the tin.
• Skipping the chill: warm pastry may lose its shape; refrigerate the lined tin for 30 minutes.
• Overbaking: the tart can become too dark if left beyond its cues; take it out when the edges are golden and the cheese bubbles.
• Adding basil too early: the garnish loses its fresh finish in the oven; scatter the ribbons on after cooling.

How to store

Refrigerate leftover tart in a covered container for up to 3 days. Reheat slices in an oven until warmed through; the crust is less likely to soften than it would in a microwave.

Frequently asked questions