Tomato Parmesan Tart. Perfect for a celebration lunch with a gluten free option for the pastry too. It would also make a simple light appetizer course for your next dinner party.
Tomato Parmesan Tart makes a perfect lunch or brunch dish.
This tomato parmesan tart is one of my go-to recipes when I need to serve a vegetarian lunch. It’s also great if I’m looking for a lighter meal that still feels like a little treat.
Anything with pastry is a bit of an indulgence so this tart really isn’t a sacrifice at all. Some sweet, fresh, very small, vine tomatoes were used for this particular tart but I usually use even smaller cherry tomatoes.
Tomato Parmesan Tart ready for the oven.
What makes this tart work particularly well is to cut the tomatoes in half, keeping the cut sides up so that the skins act as little boats. This works by keeping most of the tomato’s juices stay contained and do not make the bottom crust soggy as it bakes.
Cherry tomatoes are best for this recipe.
A gluten free option
The pastry on this occasion was also gluten free to accommodate another dietary restriction. I just used an all purpose gluten free flour blend that was made up of mostly brown rice and sorghum flour.
Since a short crust is used in this recipe it actually worked pretty well and everyone enjoyed it.
Can you ever get enough garlic? I can’t, but you can easily use less in this recipe if you prefer.
Fresh is the key to this simple recipe. Tomatoes at their best and fresh chopped herbs is what really makes this easy recipe.
Of course, always use the best Parmesan cheese you can get your hands on. Try it for a weekend lunch or as a simple, delicious, appetizer course for a dinner party.
Originally published Sept 2013. Updated Oct 2020.
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Tomato Parmesan Tart
Tomato Parmesan Tart - perfect for a celebration lunch with a gluten free option for the pastry too. It would also make a simple light appetizer course for your next dinner party.
Ingredients
- 1 1/4 cupsall purpose flour, or gluten free flour
- 1/2 cup very cold butter
- pinch salt
- 3 tbsp cold water, approximately
- about 1 poundcherry tomatoes
- 4 tbsp chopped fresh herbs, oregano, chives, etc.
- 2 tbsp brown sugar
- 1/4 cup freshly grated parmesan cheese
- 3 tbsp extra virgin olive oil
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400 degrees F.
- In a food processor, add the flour, salt and cold butter. Pulse until the mixture resembles a coarse meal, then pulse in the water. The dough will probably still be crumby.
- Press into the bottom and sides of a 9 inch tart pan. Chill while you prepare the tomato filling.
- Cut the tomatoes in half. Place in a large bowl and add the herbs, Parmesan, olive oil, brown sugar, black pepper and a pinch of salt to season. Toss together well.
- Arrange the tomatoes, cut side up in a single layer in the prepared crust. Spoon any leftover cheese and herbs in the bowl over the tops of the tomatoes.
- Bake for about 40 - 45 minutes in the preheated 4oo degree F oven.
- Serve with additional freshly grated Parmesan cheese on top.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 302Total Fat 18gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 8gCholesterol 33mgSodium 167mgCarbohydrates 31gFiber 1gSugar 3gProtein 5g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Nancy
Monday 4th of August 2025
Cannot see the picture… bright red square.
IFortuna
Friday 16th of August 2019
This looks delicious! I think salting the tomatoes first to rid them of excess water would work well too. They should be rinsed with fresh water after about 15 to 20 minutes. This process firms up the tomatoes and serves to keep the crust from getting soggy. Hubby makes a tomato galette this way and it is terrific. I love tomatoes so he makes it just for me. I think he would like to try this recipe too.
Diane
Sunday 8th of October 2017
This goes on my Thanksgiving table using the tomatoes and herbs from my garden
Julia
Tuesday 6th of October 2015
This tart looks delicious. Will be making it soon!!!
Julia
Tuesday 6th of October 2015
This, along with everything else. looks so delicious! Will have to make this tart soon! Thanks for sharing such delicious recipes.