Oven-Roasted Tomato Tart Recipe

Oven-Roasted Tomato Tart Recipe

How To Make Oven-Roasted Tomato Tart

Tangy, savory, with the sharp flavors of thyme, this oven-roasted tomato tart comes with a golden crust brushed with creamy mustard.

Preparation: 10 minutes
Cooking: 2 hours 15 minutes
Chill Time: 30 minutes
Total: 2 hours 55 minutes



  • 3lbripe plum tomatoes
  • ¼cupextra virgin olive oil
  • 1tbspthyme leaves
  • kosher salt and freshly ground pepper
  • 2clovesgarlic
  • 1cupall purpose flour
  • tbspcold unsalted butter
  • ¼cupice water
  • 2tbspcrème fraiche
  • 1tbspwhole grain mustard
  • ½cupGruyere cheese,shredded


  1. Preheat the oven to 350 degrees F.

  2. Toss the tomatoes with olive oil and thyme; season with salt and pepper.

  3. Spread the tomatoes, cut side down, on a rimmed baking sheet. Roast for 35 minutes, then pull off the tomato skins.

  4. Turn the tomatoes cut side up, top with the garlic, and roast for 35 minutes longer, or until slightly dried and the garlic is golden.

  5. Let the tomatoes cool, then blot dry with paper towels. Leave the oven on.

  6. Meanwhile, in a food processor, combine 1 cup of flour with a pinch of salt. Add the butter and pulse until it is the size of small peas.

  7. Sprinkle on the ice water and pulse just until a dough forms.

  8. Wrap the dough in plastic wrap and refrigerate for about 30 minutes until chilled.

  9. On a lightly floured surface, roll out the dough to an 11½inch round about ⅛ inch thick; fit it into a 9½-inch tart pan with a removable bottom.

  10. Fold in the overhang to reinforce the sides. Trim off any excess dough. Chill the tart shell.

  11. Line the tart shell with foil and fill with pie weights. Bake the tart shell for 35 minutes, or until just set.

  12. Carefully remove the foil and weights and bake for 5 minutes longer, or until golden.

  13. Mix the crème fraîche and mustard and spread over the tart shell. Sprinkle the cheese on top.

  14. Arrange the tomatoes in the shell in 2 layers, cut side up, seasoning between the layers.

  15. Bake the tart for 25 minutes, or until the tomatoes are just beginning to brown.

  16. Serve hot or at room temperature.


  • Calories: 275.00kcal
  • Fat: 20.06g
  • Saturated Fat: 8.91g
  • Trans Fat: 0.38g
  • Monounsaturated Fat: 8.47g
  • Polyunsaturated Fat: 1.46g
  • Carbohydrates: 19.55g
  • Fiber: 2.77g
  • Sugar: 4.68g
  • Protein: 5.95g
  • Cholesterol: 35.70mg
  • Sodium: 527.51mg
  • Calcium: 116.74mg
  • Potassium: 451.20mg
  • Iron: 1.41mg
  • Vitamin A: 179.87µg
  • Vitamin C: 24.05mg
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