Fresh Tomato Tart


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Average: 5 (4 votes)

Free-form pastry and summer’s best tomatoes make this a work of art.

This recipe is from the Eats cookbook, which you can get as a free gift with our Readers’ Best Recipes Cookbook at our online store. View three more recipes from Eats and three recipes from Readers’ Best Recipes.

Take a look at our other best tomato recipes.



1/3 cup pesto
1/2 cup finely grated Parmesan cheese, divided
1 1/2 tablespoons fine cornmeal
4 or 5 large, ripe tomatoes, cored, halved, seeded, and sliced 1/4-inch thick
salt and freshly ground black pepper, to taste
1/4 cup heavy cream
basil leaves, for garnish



Food Processor Tart Dough, refrigerated, or your favorite, prepared as directed.

For Crust:

Preheat the oven to 400°F. Get out a large, preferably rimless, baking sheet.

On a large sheet of floured parchment paper or wax paper, roll the dough into a large rectangle slightly less than ¼-inch thick. If you’re using parchment paper, slide the paper and pastry onto the baking sheet and trim the paper so it fits the pan. If you’re using wax paper, invert the pastry onto the pan and peel off the paper.

To Assemble:

Spread the pesto on the pastry, leaving a 1-inch border.

In a small bowl, mix 1⁄4 cup of the Parmesan cheese and the cornmeal. Sprinkle over the pesto. Layer on tomato slices (about five slices per row). Salt and pepper, to taste. Fold the edge of the pastry over the perimeter of the tomatoes.

Bake on the center oven rack for 20 minutes. Remove from the oven, sprinkle with the remaining Parmesan cheese, and drizzle with cream. Reduce the heat to 375°F and bake for 25 to 30 minutes more, or until the crust is golden and the filling is bubbling.

Transfer to a cooling rack for 5 to 10 minutes before serving. Garnish with basil leaves.

Photo Credit: 

Becky Luigart-Stayner


Makes 8 servings.

Preparation Method

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