Fresh Tomato Tart

Photo Credit
Becky Luigart-Stayner
The Editors
Makes 8 servings.
Preparation Method
Print Friendly and PDF

This fresh tomato tart recipe is a work of art! Use summer’s best tomatoes and a free-form pastry. Mmmm!

This recipe is from the Eats cookbook which you can find in our online store

Discover more delicious 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 1/4-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.

Recipe Video:

About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Almanac Chefs

No content available.