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Tomato Cheese Tart

  • Author: A Foodie Affair
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 12 1x


This luscious tomato tart is packed with flavor! The flavor from the herbs the tomatoes are marinaded in is delicious.


  • 23 lbs ripe tomatoes, thinly sliced
  • 1/2 c. fresh parsley
  • 3 cloves garlic, minced
  • 1 c.vegetable or canola oil
  • 2 tsp. dried basil
  • 2 tsp salt
  • 1 tsp dried oregano
  • 1/2 tsp thyme
  • pepper
  • 23/4 c. flour
  • 15 Tbsp cold butter
  • 1 large egg yolk
  • 810 Tbsp ice water
  • 1/4 c. spicy brown mustard
  • 1 lb. shredded Swiss cheese


  1. Marinate Tomatoes: In a very large Ziploc bag, put tomatoes, parsley, garlic, oil, basil, salt, oregano, thyme and pepper. Mix together being careful not to break up the tomatoes. Refrigerate for at least 6 hours (you can flip the bag every once in a while to mix).
  2. Dough: In food processor, mix butter & flour. Add egg yolk & water until dough forms. Put in bowl, cover with plastic wrap and chill 1 hour. Preheat oven to 400 degrees F. Roll out dough to fit into jelly roll pan and up sides. Line with non-stick foil & pie weights and bake 5-8 minutes. Remove foil and weights and bake for another 5-8 minutes. Cool slightly.
  3. Assemble: Lower the oven temperature to 350 degrees F. Spread mustard over bottom of pie crust. Next, sprinkle cheese on top of mustard. Next arrange tomato slices in rows on top of cheese, slightly overlapping each one. Bake 25-30 minutes. When cool, cut into 2″ squares.


Prep time above does not include the time to marinate the tomatoes.