Summer Tomato Tart

This wonderful tomato tart is a perfect blend of juicy ripe tomatoes, fresh basil, and creamy Fontina cheese, making it delicious any time you want to enjoy a simple, flavorful dish!

Add this easy tomato pie to your meal plan when summer is at its best and fresh produce is bursting with flavor. It’s ideal for light dinners, appetizers, or as a vibrant side dish. Honestly, I wouldn’t hesitate to eat this for breakfast either!

• This tart is a fantastic way to really highlight the flavor of ripe summer tomatoes.
• You can enjoy it hot, cold, or at room temperature, giving you lots of options.
• Whether for lunch, dinner, or a side dish, a slice of this heirloom tomato tart fits beautifully.

Honestly, when July hits and garden tomatoes are plentiful, I can’t resist baking a tart like this. Even in the summer heat, I’m turning on the oven just to enjoy a warm, fresh tomato tart right out of the oven. Have you ever thought about how irresistible that smell is? I can’t blame myself one bit!

If you love this, you might also want to try my Cheese and Tomato Galette — it’s another easy spin on a tomato tart. Be sure to check out all of my favorite fresh tomato recipes too.

Why You’ll Love This

This tomato tart hits all the right notes: straightforward to make, perfectly shows off the best tomatoes of the season, and super flexible. If you want an impressive summer lunch or a fuss-free make-ahead appetizer, this recipe is a winner every time.

• Tomato flavor takes center stage: Thinly sliced tomatoes that are vine-ripened and sweet make every bite burst with summery goodness.
• Simple, stress-free assembly: Laying down the cheese first and using an easy crust or even store-bought one speeds things up and keeps sogginess at bay.
• Great for any occasion: Serve it warm for dinner, at room temperature for easy picnics, or chilled for brunch — it truly works at any time of day.
• Bright and inviting: Mixing red, yellow, and orange tomatoes adds a splash of color for a stunning presentation that slices cleanly for guests.
• Flexible and forgiving: Swap out Fontina for mozzarella, cheddar, or Gouda, add some bacon or fresh herbs, or smear on pesto or Dijon mustard — make it your own!
• Make ahead and great leftovers: You can prepare the crust or assemble everything earlier, refrigerate before baking, and save leftovers covered for days — a quick reheat crisps the crust right up.

Ingredients for Crust and Filling

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 stick (4 ounces) cold butter, diced
• 2 or more tablespoons ice water
• 8 ounces Fontina cheese, shredded
• 2 tablespoons fresh basil, chopped, plus extra for garnish
• 4 medium garden or farmers’ market tomatoes, thinly sliced and drained on paper towels
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 to 4 tablespoons extra virgin olive oil

How to Assemble and Bake

1. Preheat oven to 400ºF.
2. Pulse 1 1/4 cups flour and 1/2 teaspoon salt in a food processor to combine.
3. Add 4 ounces cold diced butter and pulse until mixture resembles coarse crumbs.
4. With processor running, drizzle 2+ tablespoons ice water a little at a time until dough holds together when pinched.
5. Wrap dough tightly in plastic wrap and chill at least 1 hour.
6. Slice 4 medium tomatoes thinly and drain on paper towels.
7. Roll chilled dough into a 12-inch circle and fit gently into a 9-inch tart pan with removable bottom, trimming any excess.
8. Chill the fitted crust about 30 minutes while preparing the filling.
9. Spread 8 ounces shredded Fontina evenly over the chilled crust and sprinkle 2 tablespoons chopped basil on top.
10. Arrange drained tomato slices over the cheese to cover the surface, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper and drizzle 3–4 tablespoons olive oil over the top.

11. Bake the tart on a cookie sheet for 20–30 minutes, until the crust is golden and the cheese is bubbling.

12. Remove from oven and let rest a few minutes so the cheese firms slightly.
13. Garnish with additional fresh basil and slice to serve.

Pro Tips and Shortcuts

When I think of “pie,” I usually imagine flaky pastry loaded with sweet fruit. But here’s the thing: tomatoes are fruits too! And while this summer tomato pie leans savory, it’s a must-make when you have access to juicy garden or vine-ripened tomatoes.

• Use your favorite pie crust recipe or grab premade dough to save time — honestly, rolling out pie crust in the summer heat is no fun!
• Once your dough is set in the pan, layer the cheese, basil, and those beautiful ripe tomato slices. A simple sprinkle of salt and pepper and a little olive oil drizzle finishes it off before baking.
• I love using a mix of red, yellow, and orange tomatoes for a colorful look, but sticking with one color works perfectly fine too. Just be sure they’re in peak season — that’s key for the best tomato tart.
• Inside scoop: Laying down the cheese before the tomatoes helps keep the crust from getting soggy, which is a game changer.
• If Fontina isn’t your thing or you don’t have it on hand, mozzarella, cheddar, or other melty cheeses are excellent stand-ins.
• Though you’ll want to dig in right away (I totally get it!), giving your tart a few minutes to cool helps the cheese firm up so each slice comes out neat.
• Nothing beats a simple recipe like this when your local tomatoes are bursting with flavor — it really shines a spotlight on those sweet, juicy gems.

Flavor Swaps and Add-Ins

• Cheese swaps: Try mozzarella, sharp cheddar, Gouda, or a cheese blend if you want to mix things up from Fontina.
• Meat add-ons: Crumbled cooked bacon or diced ham add a nice savory punch.
• Herb alternatives: Fresh thyme, oregano, or rosemary can be used by themselves or alongside the basil for new flavor twists.
• Flavor boosts: Spread a thin layer of Dijon mustard or pesto on the crust before adding cheese for an extra layer of taste.
• Extra veggies: Layer in thin slices of zucchini or roasted peppers with the tomatoes for colorful texture and flavor.

Storage, Reheating, and Make-Ahead

Storage and make-ahead tips:

• Refrigerate: Keep any leftovers covered tightly with plastic wrap or foil in the fridge for up to 3-4 days.
• Reheat: Warm slices in a 350ºF oven for 8-12 minutes until heated through and the crust crisps back up. You can microwave a single slice quickly, though the crust won’t stay crisp that way.
• Make-ahead: Prepare the crust ahead and keep it chilled. You can assemble the tart and refrigerate it for a few hours before baking.
• Freeze: Bake and wrap the tart tightly if freezing. Texture may change a bit, but thaw overnight in the fridge and crisp in the oven before serving.

Frequently Asked Questions

How Do You Serve a Tomato Tart?

This tomato tart shines as either a main dish or a side. It’s tasty warm, cold, or at room temperature. Pair a slice with a simple green salad or some grilled chicken for a complete meal that’s light and satisfying.

How Do You Store a Tomato Tart?

Store it covered in the fridge, wrapped in plastic or foil, for 3 to 4 days to keep it fresh.

What Other Ingredients Can Be Added to a Fresh Tomato Tart?

Feel free to toss in fried chopped bacon, diced ham, or swap basil for herbs like thyme or rosemary. Different cheeses like mozzarella, Gouda, or cheddar all work beautifully. And if you love mustard, spreading a thin layer of Dijon on the crust adds a delicious tang.

How Do You Keep the Crust From Getting Soggy?

A layer of cheese before adding the tomato toppings acts as a moisture barrier. Some recipes call for sprinkling breadcrumbs over the crust before the cheese to soak up any extra moisture too. Also, letting your tomato slices drain on paper towels for a bit — flipping them once or twice and refreshing the towels if needed — really helps keep things crisp.

Notes

Let your sliced tomatoes rest on paper towels for a few minutes before assembling the tart to help avoid a soggy crust.

HOW MUCH DID YOU LOVE THIS RECIPE?

After you try it, please drop a comment on the blog or share your photo over on Pinterest — I love seeing your kitchen creations!