You are here

Tomato Cheese Tart

Tomato Cheese Tart


  • 8 small vine-ripe or plum tomatoes (about 2 pounds), ends trimmed an sliced 1/2-inch thick
  • 1 cup all purpose flour
  • 3 tablespoons cornmeal
  • 3 tablespoons butter
  • 3/4 teaspoon salt, divided
  • 3 tablespoons yogurt
  • 2 tablespoons water
  • 1/4 cup grated Parmesan
  • 1/2 cup crumbled goat or feta cheese
  • 1/2 teaspoon pepper
  • 1 teaspoon olive oil
  • Basil leaves for garnish (optional)


  1. Preheat oven to 325F. Dry tomatoes: Bake slices on foil-lined baking sheet 1 hour, turning halfway through.
  2. Meanwhile, process flour, cornmeal, butter and 1/4 teaspoon salt in food processor to a coarse meal. Mix yogurt and water in a cup. Add to processor; pulse until dough begins to form. Flatten to a disk, wrap; freeze 10 minutes.
  3. Roll dough on floured surface to 12-inch round. Fit in 10-inch springform pan, folding edges inside pan so side of crust is 1/2-inch high. Freeze 15 minutes.
  4. Sprinkle cheeses evenly over crust. Arrange tomatoes on top, slightly overlapping. Sprinkle on remaining salt and pepper and drizzle with oil.
  5. Adjust oven to 400F. Bake in lower third of oven for 30-35 minutes, until crust is golden brown. Garnish with basil; serve warm or room temperature.

Nutrition Information

Per serving: 172 kcal cal., 8 g fat (5 g sat. fat), 19 g carb., 2 g fiber, 3 g sugar, 6 g pro., 101 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet


Add a comment