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Tomato Tart

A tomato tart is a nice summertime celebration of the tomato.

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An elegant brunch item which can be made ahead. And though it looks special, it is easy to make since it is a basic tart shell with cheese and tomato.

unbaked tart crust and tomatoes on a painted plate with a rolling pin, pie crust cutter and pie weights
garlic confit, dried tomatoes, tomato paste and brie on plates
garlic confit, dried tomatoes, tomato paste and brie on plates
tomato tart on a plate made with garlic confit, dried tomatoes, tomato paste and brie

Tomato Tart

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Prep Time: 1 hour 10 minutes
Cook Time: 30 minutes
Resting: 2 hours
Total Time: 4 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: Tomato Tart
Servings: 8
Calories: 424kcal
Author: Lisa LeCoump


  • food processor
  • tart pan


For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.



  • Put 90 grams of the flour in the food processor and reserve the rest. Add the sugar and pulse once or twice.
  • Slice the 85 grams of butter and the 54 grams of browned butter into 1/4 inch pieces and add to the flour and sugar in the food processor.
  • Process until the dough starts to look like large cottage cheese, about ten seconds.
  • Scrape down the bowl, add the rest of the flour and the maple syrup and pulse a few times.
  • Put the flour mixture into a bowl.
  • Combine the bourbon and water and sprinkle over the flour mixture.
  • Using a spatula, press the mixture together.
  • Press the mixture into a compact, 4 inch disk wrap in plastic wrap, and refrigerate for an hour, or overnight.
  • Remove the dough from the refrigerator and roll it out between two pieces of lightly floured parchment paper until it is about 1/8 inch thick and will fill the tart with a little overhang.
  • Transfer it to the tart pan. Work it down into the shape of the pan without stretching the dough.
  • Refrigerate the tart for an hour or overnight. Roll the rolling pin over the top of the tarts to cut off the excess dough.
  • Preheat the oven to 400 degrees.


Calories: 424kcal | Carbohydrates: 60g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 148mg | Potassium: 188mg | Fiber: 4g | Sugar: 32g | Vitamin A: 640IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 2mg


Check out the chart on the blog post to see how food choices affect climate change. This recipe uses responsible brands and items that are lower on the chart and the production creates less greenhouse gas.
Tried this recipe?Show us on Instagram and Mention @tonyfitzgeraldphotography

This is one of the recipes we discovered while traveling in France, and recreated when we got back home. We researched the science and techniques behind the recipe and used tips from exceptional chefs. Then we used the best ingredients we could find to create this recipe. For more ideas, see our other posts about recipes inspired by travel.

Photos by Tony Fitzgerald Photography

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