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Photo of unbaked tomato parmesan tart ready for the oven

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.
Course Lunch/Appetizer
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Author Barry C. Parsons

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.