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A Savory Roasted Tomato Tart and More Recipes

A Savory Roasted Tomato Tart and More Recipes

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Roasted Tomato Tart

Most of the tomatoes’ moisture evaporates when they are slow-roasted, concentrating their flavor and making them ideal for using in a tart filling. Since the size of tomatoes varies so much, use your judgment as to how many will be necessary.

Occasion Casual Dinner Party, Family Get-together

Recipe Course appetizer, hors d'oeuvre

Dietary Consideration halal, kosher, peanut free, soy free, tree nut free, vegetarian

Taste and Texture chewy, crisp, herby, savory, sharp, sweet

Type of Dish savory/pot pie, tart


  • ¾ cup ricotta
  • ¼ cup freshly grated Parmigiano-Reggiano , plus more for rolling dough and sprinkling
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 2 large egg yolks
  • Handful of chopped fresh herbs such as oregano , thyme, or chives
  • ½ recipe Tart Dough, prepared through step 2 and chilled
  • 10 to 15 Slow-Roasted Tomatoes
  • 2 teaspoons heavy cream or milk


Combine the ricotta, ¼ cup Parmigiano, salt, pepper, 1 egg yolk, and the herbs in a small bowl. Stir until well combined. Set aside.

Dust a work surface with grated Parmigiano. Sprinkle more cheese on top of the dough. Roll into a rough circle about 10 inches in diameter and 1/8-inch thick. Turn frequently and dust with more cheese as needed to prevent sticking. Transfer to a baking sheet lined with parchment.

Spread the filling on the dough, leaving about a 1½-inch border. Arrange the tomatoes on top, leaving a little space between them, and gently fold the edges of the dough toward the center, creating a 1- to 1½-inch border. Chill until firm.

Preheat the oven to 425°F, and position the rack in the middle of the oven.

Gently but firmly press the sides of the tart down with slightly cupped hands. This will prevent the tart from unfurling while baking. In a small bowl, whisk together the remaining egg yolk and the heavy cream. Brush the edges of the tart with the egg wash and then sprinkle with grated Parmigiano. Immediately transfer to the oven.

After 10 minutes, reduce the oven temperature to 400°F, rotate the baking pan, and bake 20 minutes longer. The edges and bottom should be golden brown. Remove from the oven and slide the tart, on the parchment paper, onto a cooling rack. Serve warm or at room temperature.

Oven-Roasted Tomato Tart

Preheat the oven to 350°. Toss the tomatoes with the olive oil and thyme season with salt and pepper. Spread the tomatoes, cut side down, on a rimmed baking sheet. Roast for 35 minutes. Pull off the tomato skins. Turn the tomatoes cut side up, top with the garlic and roast for 35 minutes longer, or until slightly dried and the garlic is golden. Let the tomatoes cool, then blot dry with paper towels. Leave the oven on.

Meanwhile, in a food processor, combine 1 cup of flour with a pinch of salt. Add the butter and pulse until it is the size of small peas. Sprinkle on the ice water and pulse just until a dough forms. Wrap the dough in plastic wrap and refrigerate until chilled, about 30 minutes.

On a lightly floured surface, roll out the dough to an 11 1/2-inch round about 1/8 inch thick fit it into a 9 1/2-inch tart pan with a removable bottom. Fold in the overhang to reinforce the sides. Trim off any excess dough. Chill the tart shell.

Line the tart shell with foil and fill with pie weights. Bake the tart shell for 35 minutes, or until just set. Carefully remove the foil and weights and bake for 5 minutes longer, or until golden.

Mix the crème fraîche and mustard and spread over the tart shell. Sprinkle the cheese on top. Arrange the tomatoes in the shell in 2 layers, cut side up, seasoning between the layers. Bake the tart for 25 minutes, or until the tomatoes are just beginning to brown. Serve hot or at room temperature.

Roasted Tomato Tart With Ricotta and Pesto

Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.

Save those wider-than-tall, about-to-burst tomatoes for slicing and showering with flaky sea salt. For this recipe, you want smaller, sturdier varieties like kumato, Campari or petite heirlooms. Brushing the uncooked puff pastry with crème fraîche adds a subtle tanginess that you won’t necessarily notice, but the tomatoes will taste better for it. You might be tempted to skip salting your tomatoes, but don’t: It helps prevent a soggy crust while intensifying the flavor of your tomatoes. This tart is best enjoyed straight out of the oven, at its flaky prime, but it’s also great at room temperature, or even cold, devoured directly from the fridge.

Recipe Summary

  • 1 sheet frozen puff pastry, thawed and cut into quarters
  • 2 ½ tablespoons Dijon mustard
  • 1 large ripe tomato, sliced into 1/4-inch rounds
  • salt and freshly ground black pepper to taste
  • 3 pinches herbes de Provence
  • 1 tablespoon freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pinch chopped fresh oregano
  • 1 pinch chopped fresh parsley
  • 1 pinch chopped fresh thyme

Preheat the oven to 400 degrees F (200 degrees C).

Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.

Freeze dough until firm, about 10 minutes.

Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.

Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes.

Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.

Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.

Roasted Tomato Tart

This Roasted Tomato Tart is a great way to enjoy garden tomatoes by roasting them first, then cooking with goat cheese and fresh basil on puff pastry.

Friends, thank you all for the many birthday wishes yesterday, on Facebook and text and cards and birthday packages.

Having my daughter home for the summer has been a true joy! Not only is she exploring our new area here in Bend, she’s been doing a lot of cooking.

Two things about this recipe today. One, you can roast tomatoes for all kinds of recipes ahead of time, and have them ready for a tart (recipe below), or to serve on crostini, or even in a pasta dish.

When using puff pastry, as in the tart recipe below, there are 2 frozen sheets in the package. I told Abby it’s fun to think of 2 different recipes to make! Did you know I went to Pepperidge Farm headquarters a couple years back, makers of the best puff pastry out there? (Link to that post)

We enjoyed a Peach Tart over the Fourth of July weekend, and then this delicious Roasted Tomato Tart.

Both yummy, with seasonal peaches and tomatoes!

Roast tomatoes, cut into small pieces, in foil-lined baking pan in middle of oven, for 1 hour. I always drizzle with olive oil, fresh basil, salt and white pepper, and a dash of sugar. After roasting tomatoes for about 1 hour, move tomatoes in pan to lower third of oven, and put pastry on baking sheet on middle rack. You can also follow my recipe, here.

Yes, we will miss our garden tomatoes this year, our first year in 11 to not have a garden. Another way to enjoy roasted tomatoes in on toast, or crostini. Or to make Bloody Mary Roasted Tomatoes! Yum!

Tomato Tart

Heat a large skillet over medium-low heat. Add the butter, onions, salt, and pepper and cook for 20 to 25 minutes, stirring occasionally, until the onions are soft and deep golden brown. Set aside.

Preheat the oven to 450 F.

Smush both pie crusts into a ball, knead it around a bit to combine them, then roll it out into one large, thin crust. Lay onto a shallow quarter sheet pan, a tart pan, or cut in half and use 2 standard pie pans. Sprinkle on the cheeses in a single layer, then lay on the caramelized onions, then sprinkle the tomatoes over the cheese.

Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart. Bake the tart for 15 to 18 minutes, watching carefully to make sure the crust doesn't burn. (The tomatoes should be starting to burst apart, with some dark/roasted areas on the skin, and the crust should be deep golden brown.) If the crust is getting brown too fast, reduce the heat to 425 F.

Remove the tart from the oven and allow it to sit for 5 minutes. Sprinkle the basil all over the top. Cut into squares and serve!

My sister Betsy just left yesterday after a nice, long visit and while she was here, we did our share of cooking and eating. And cooking. And eating. And eating. The evening before she left, we were trying to figure out how to use a bunch of yellow cherry tomatoes Bets has picked from my garden. They were lusciously ripe and begging to be featured in something special, and after we hemmed and hawed over pasta, frittata, and bruschetta possibilities&hellipwe wound up deciding to make a tart.

It would be one of the best decisions either of us has ever made.

Ahh&hellipthe bounty! You can not believe the flavor of these babies. Tomato deliciousness through and through.

To start, Bets sliced up some onions. Now, taking pictures of this process was tricky for me for two reasons. First, I&rsquom not used to taking photos of someone else&rsquos hands doing the prep and cooking. I&rsquom used to balancing the camera with one hand while I try to do whatever I&rsquom doing with the other hand, all the while trying not to drop said camera in the food. Second, Bets is left-handed, so all the light angles that work well in my kitchen when I&rsquom cooking don&rsquot work with her because she&rsquos facing away from the light.

But with the help of friends, family, and faith&hellipI persevered.

We wanted to caramelize the onions so they&rsquod add some nice, deep flavor to the tart. So I melted some butter in a skillet&hellip

Threw in the onions, and started cooking them over medium-low heat.

Along the way I added salt&hellip

And let them cook for about 20 to 25 minutes, until they were soft and golden brown.

Is there anything better than caramelized onions? I thinketh not. And it is my contention that they&rsquore so darn good because, well, you can&rsquot rush them. They&rsquove just gotta take their own sweet time.

Meanwhile, Betsy was scouring the fridge for different cheeses and grating them up.

She wound up with a mix of fontina, Parmesan, and Gruyere&hellipbut so many different cheeses would work: Monterey Jack, mozzarella, Swiss, Romano&hellipthe list goes on. Basically, you want a nice melted cheese combined with a cheese or two that are a little on the sharp side.

The pie crust was next. For more details on this artisan pastry we created, see the printable recipe below.

(Basically, you can use whatever pie crust recipe your heart tells you to use. Just make sure it&rsquos a generous one! This recipe would be perfect.

We rolled it really thin&mdashas thin as we could get it&hellip

And laid it onto a quarter sheet pan, which is half the size of a half sheet pan. Aren&rsquot you glad you have me here to explain these things to you?

And about the pan: You can go any direction you want! You can use one or two standard pie pans, you can use a tart pan, or you could use a flat cookie sheet and do more of a flat tart with the sides folded up around the edge. Just try to use a pan that is on the short (non-deep) side.

Roasted Tomato Tart with Herbed Ricotta and Goat Cheese

This is a wonderfully-balanced, flavorful, yet delicate savory tart. If you know me, you know I am obsessed with tomatoes…that’s an understatement. I finally purchased myself a tart pan – now my baking arsenal is complete – and decided to break it in with this tart. The recipe inspiration came from this recipe. Yes, it’s a Colavita one because I am biased – I used to work there. I did modify it slightly to my personal taste.

The result is incredible – perfectly smooth and buttery crust (made with olive oil) with a hint of sweetness from the balsamic glace, filled with delicate cheeses and fresh thyme, topped with perfectly roasted tomatoes. It doesn’t get much better than this in my opinion. If you love savory tarts, you MUST try this one.

Roasted Tomato Tart with Herbed Ricotta and Goat Cheese

9″ tart pan with removable bottom, greased with olive oil

For the crust:
  • 1.5 cups all-purpose flour
  • ½ tsp salt
  • 1 tbsp sugar
  • ¼ tsp baking powder
  • ⅓ cup olive oil, your choice
  • 3 tbsp water or milk
  • 1½ tbsp balsamic glace, Colavita’s is the best, in my opinion
For the filling:
  • 4 large tomatoes, any kind
  • 3/4 cup ricotta cheese
  • 4 oz goat cheese
  • 2 tbsp fresh thyme leaves
  • 1 tbsp fresh parsley, chopped
  • Salt and freshly ground black pepper
Make the dough
  1. Whisk together the flour, salt, sugar and baking powder in a large bowl.
  2. Whisk together the oil and water (or milk), then pour over the dry ingredients, add the balsamic glace.
  3. Stir with a fork until the wet ingredients are evenly incorporated, then when the dough starts coming together, use your hands to incorporate the ingredients. This will start coming together gradually. Don’t worry about it being perfect – we are not rolling it out. Form the dough into a ball, place in a bowl, cover with plastic wrap, and refrigerate for 1 hour.
Roast the tomatoes
  1. Pre-heat your oven to 350°F. Line a baking sheet with parchment paper or tin foil. Slice the tomatoes into ⅛” thick slices and place them on the lined baking sheet, spreading them out evenly. Drizzle with a little olive oil, sprinkle with salt and freshly ground black pepper, and one teaspoon of the thyme.
  2. Roast them in the oven until wilted and soft, about 30 minutes.
Assemble the tart
  1. Take the dough out of the refrigerator, flatten it into a disc, and place it into the tart pan. Begin pressing it and distributing it throughout, evenly. It’s okay if it starts crumbling – your goal is to cover the entire bottom and sides of the pan evenly, without any holes. Unlike a butter-based dough, this one will be a little bit more difficult to work with, but will taste even better. Increase the heat of the oven to 400°F.
  2. In a medium bowl, mix the ricotta and goat cheeses together, and add the remaining one teaspoon of thyme. Smooth the mixture into the crust and spread evenly.
  3. Layer the tomatoes over the cheese mixture and drizzle with a little more olive oil. Bake for about 40 minutes, until the crust is golden brown.
  4. Remove from the oven and allow to cool before removing out of the pan – this will allow the cheeses to set. Garnish with freshly chopped parsley and serve. Delicious both warm and cold.

Optional – drizzle the finished tart with a little bit of the balsamic glace for an added hint of sweetness.

Roasted Tomato Tart With Olive Oil Crust

I love savory tarts made with fresh seasonal vegetables but for some reason I only seem to make them during the six months we spend in Umbria each year. I can eat these tarts for breakfast, lunch, or dinner, and in general they tend to be pretty healthy options if I take care what I put into them. We were given a package of buffalo milk ricotta cheese as a gift from the cheese guy after we spent a fortune on cheese from Campagna last week and although we had used up most of the other cheese, that package of ricotta kept asking to be used every time I opened my refrigerator. I went through my recipe files and decided to use my ricotta to make a simple tomato and ricotta tart. The tomatoes are not really in season here locally though we are able to buy some pretty good tomatoes that must be imported. Despite the fact the large cherry tomatoes we now have available are pretty flavorful, I decided to slow roast them first to boost their flavor even more. I would suggest slow roasting large cherry tomatoes or plum tomatoes using my Roasted Tomato recipe unless it is a time of year when you have fresh seasonal tomatoes available. If you were making this tart in the fall when you have access to great big, ripe beefsteak tomatoes for example, I’d simply slice them thinly and arrange them on top of the ricotta filling in an overlapping pattern. Tomatoes like that do not need roasting!

When it came to making the crust for my tart, I initially thought I’d go crustless with just a sprinkle of breadcrumbs underneath but I had an olive oil pastry recipe from Colavita I’ve been meaning to try so I decided to use that. I have been doing my best to do a lot of my baking with olive oil rather than with butter lately with somewhat mixed results. This pastry had rave reviews though so I decided to use it for my tart and it turned out great. You can use any ricotta cheese you prefer, but homemade is really best. If you are stuck using store brand ricotta, try draining it in a sieve over a bowl for a half an hour or so first to drain off any excess water first. I seem to have odd shaped tart pans here in Italy, so I used a 12 X 8 inch rectangular pan, but a 12 inch round tart pan would work just fine. This tart is best served at room temperature when the flavors really come together, so if you must refrigerate it, let it sit out at room temperature for at least 30 minutes to an hour before you cut into it.


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