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Tomato Tart: 2 Ways

  • September 30, 2011
  • 8:04 am
  • 1 of 2
Tomato Tart: 2 Ways

I know, I know. You’re probably thinking, “enough with the tomatoes!!” But I can’t seem to stop… Bear with me, though, we’ll be on to winter squash and root veggies ad nauseum soon enough.

I made these two tomato tarts with a green salad for lunch today. I can’t help thinking of this lovely meal as summer’s “last gasp.” The last tomatoes from the garden, the last arugula (I pulled the plants out this morning), the last few heart-breakingly crisp little cukes from our quickly withering vines…

Tomato tarts and green salad by Eve Fox, Garden of Eating blog, copyright 2011

The tarts were inspired by one that a friend made for us this summer. The original recipe, which is much simpler than the one below – just pastry, tomatoes, thyme, olive oil, salt and pepper, is from
Canal House Cooking Volume No. 4: Farm Markets & Gardens – a delicious set of cookbooks.

While the Canal House tart was delightful, I had a hankering for something a tad more substantial and less appetizer-like today.

I also had a big hunk of gruyère cheese that was not getting any younger and a simple chevre that I had no other plans for. And since the package of puff pastry I’d bought came with two sheets, I thought, “why not try this tart two ways?” So I made one with the goat cheese and one with the gruyère. But that is where the differences end, otherwise, they were identical.

It’s important to use only the best tomatoes — you want something really sweet and rich for this since the flavor will be first and foremost.

Tomato by Eve Fox, Garden of Eating blog, copyright 2011

Thankfully, our thyme plant is not bothered by the end of summer (unlike me) and was happy to oblige with a few tender stems.
Thyme by Eve Fox, Garden of Eating blog, copyright 2011

I am a huge fan of caramelized onions (though to be honest these were not truly caramelized, just sautéed with salt, pepper and a splash of balsamic vinegar) so I thought some alliums would make a nice addition, too.

Red onion by Eve Fox, Garden of Eating blog, copyright 2011

The resulting tarts were mighty toothsome. I loved the addition of the cheese and the sweet onions. My only regret was that I had not thought to scatter some pinenuts on them (so I’ve added that in the recipe below).

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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmers’ markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.


+ add your own
4:10AM PDT on Oct 26, 2014

Thank you :)

5:08AM PDT on Jul 14, 2014

Thanks for the yummy recipe

4:15PM PDT on Apr 12, 2013

using puff pastry is a fantastic idea! it'll be a nice change from using pizza dough...and much quicker!

12:47AM PST on Mar 3, 2012

I never thought to use puff pastry for a tart. All the tarts I've made were with traditional pie crust layered into a pie plate.

3:50PM PST on Dec 3, 2011

Tomato tart - YUMMY!

10:14AM PST on Nov 17, 2011


10:37AM PDT on Oct 20, 2011

I also make tart using mozzarelle cheese and tomatoes, really lovely. Jus-rol pastry have great ideas for using their ready made frozen pastries.

7:16AM PDT on Oct 17, 2011

Thank you

4:21PM PDT on Oct 16, 2011

Looks and sounds yummy!

7:13PM PDT on Oct 13, 2011

I will be trying this tomorrow with a salad for quick dinner. Thx!

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