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.

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

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

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.

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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

1. Preheat oven to 400 degrees F.
2. 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.
3. Press into the bottom and sides of a 9 inch tart pan. Chill while you prepare the tomato filling.
4. 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.
5. 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.
6. Bake for about 40 - 45 minutes in the preheated 4oo degree F oven.
7. Serve with additional freshly grated Parmesan cheese on top.

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Nutrition Information

Yield

8

Serving Size

1
Amount 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.

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