Cheese, Herb & Tomato Tart: A Taste of Summer

There’s something magical about the combination of ripe, sun-drenched tomatoes, fragrant herbs, and perfectly melted cheese nestled in a flaky crust. I remember the first time I made this tart; it was for a late summer picnic in the park. The air was filled with the scent of freshly cut grass and the buzzing of bees, and as I unveiled the tart, the vibrant colors of the tomatoes against the golden crust drew everyone in. It was gone in minutes, and from that day on, it became a staple for every summer gathering. The simple elegance of this tart belies its incredible flavor, making it a guaranteed crowd-pleaser every time.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Servings: 8
• Yield: 1 tart
• Dietary Type: Vegetarian

Ingredients

• 1 (9-inch) store-bought, ready-made pie crust
• 3-4 tablespoons Dijon mustard
• 4 ounces gouda cheese, shredded
• 4 ounces swiss cheese, shredded
• 2-3 tomatoes, seeded and thickly sliced
• 2-3 tablespoons minced fresh herbs (a combination of thyme and basil)
• Salt and pepper to taste
• 2 tablespoons olive oil

Equipment Needed

• Tart pan with removable bottom (or pie plate)
• Knife
• Cutting board
• Melon baller (optional, for seeding tomatoes)
• Cheese grater
• Measuring spoons
• Baking sheet

Instructions

1. Preheat your oven to 425°F (220°C). Ensure the oven rack is positioned in the center for even baking.

2. Roll out the store-bought pie crust to fit your tart pan with a removable bottom. If you don’t have a tart pan, a pie plate will work just fine. Gently press the crust into the pan, ensuring it fits snugly against the bottom and sides. Trim any excess dough that overhangs the edge.

3. Using a pastry brush or the back of a spoon, generously brush the bottom and sides of the pie crust with Dijon mustard. This adds a tangy base layer of flavor that complements the cheese and tomatoes. Make sure to spread it evenly.

4. Sprinkle the shredded gouda cheese and swiss cheese evenly over the mustard-coated crust. Using a blend of cheeses creates a more complex and flavorful base, but you can certainly use only one type if you prefer.

5. Top the cheese layer with the minced fresh herbs (a combination of thyme and basil). Fresh herbs are key to the vibrant flavor of this tart, but dried herbs can be used in a pinch (use about 1 tablespoon).

6. Arrange the thickly sliced, seeded tomatoes on top of the herb and cheese layer, overlapping them slightly to create an appealing presentation.

7. Sprinkle the tomato slices with salt and freshly ground pepper to taste. Don’t be shy with the seasoning, as it will enhance the natural sweetness of the tomatoes.

8. Drizzle the entire tart with olive oil. This adds richness and helps the tomatoes roast beautifully in the oven.

9. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the cheese is melted and bubbly. Keep a close eye on the tart towards the end of the baking time to prevent the crust from burning. If the crust starts to brown too quickly, you can loosely cover the tart with foil.

10. Remove the tart from the oven and let it rest for at least 10 minutes before serving. This allows the cheese to set slightly and makes it easier to cut into wedges.

11. Carefully remove the tart from the tart pan (if using one with a removable bottom) and cut it into wedges. Serve warm or at room temperature.

Expert Tips & Tricks

• To prevent a soggy crust, you can blind bake the crust for 10-15 minutes before adding the filling. Simply line the crust with parchment paper, fill it with pie weights or dried beans, and bake at 375°F (190°C) for 10-15 minutes. Remove the parchment paper and weights, and then proceed with the recipe.
• For a deeper flavor, consider using roasted garlic in the tart. Simply roast a head of garlic, mash the cloves, and spread them on the crust before adding the mustard.
• If you don’t have fresh herbs, you can use dried herbs, but reduce the amount by half (about 1 tablespoon total).
• If the tomatoes are very juicy, you can sprinkle a thin layer of breadcrumbs on top of the cheese to absorb excess moisture.
• Experiment with different cheeses! Gruyere, mozzarella, or even goat cheese would be delicious in this tart.
• To easily seed the tomatoes, cut them in half horizontally and gently squeeze out the seeds. Alternatively, you can use a melon baller to scoop out the seeds.

Serving & Storage Suggestions

Serve the cheese, herb, and tomato tart warm or at room temperature. It makes a delightful appetizer, light lunch, or side dish. It pairs well with a simple green salad or a glass of crisp white wine.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat it in the microwave, but the crust may become a bit soggy. I do not recommend freezing, as the texture of the tomatoes and crust will suffer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	257 kcal	–
Calories from Fat	170 kcal	–
Total Fat	19g	29%
Saturated Fat	7.4g	36%
Cholesterol	29.2mg	9%
Sodium	325.9mg	13%
Total Carbohydrate	12.8g	4%
Dietary Fiber	1.4g	5%
Sugars	1.4g	–
Protein	9.3g	18%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use a gluten-free pie crust for a gluten-free option.
• Vegan: Substitute the dairy cheese with a vegan cheese alternative. There are many great vegan cheeses available that melt well. Use a vegan Dijon mustard if necessary.
• Mediterranean: Add some Kalamata olives, sun-dried tomatoes, and feta cheese for a Mediterranean twist.
• Spicy: Add a pinch of red pepper flakes to the herb mixture for a touch of heat.
• Seasonal: Use different vegetables depending on the season. In the fall, try butternut squash or sweet potatoes. In the spring, try asparagus or spinach.

FAQs (Frequently Asked Questions)

Q: Can I use a pre-made graham cracker crust?
A: While you could, the savory nature of this tart is best complemented by a flaky pie crust. A graham cracker crust would likely be too sweet and detract from the overall flavor profile.

Q: Can I make this tart ahead of time?
A: You can assemble the tart ahead of time and store it in the refrigerator for up to 24 hours before baking. However, it’s best to bake it just before serving for the best flavor and texture.

Q: What if my crust starts to brown too quickly?
A: If the crust starts to brown too quickly, you can loosely cover the tart with foil during the last 10-15 minutes of baking.

Q: Can I use dried herbs instead of fresh?
A: Yes, you can use dried herbs, but reduce the amount by half (about 1 tablespoon total). Fresh herbs provide a brighter, more vibrant flavor, but dried herbs will still work in a pinch.

Q: Can I freeze this tart?
A: Freezing is not recommended, as the texture of the tomatoes and crust will suffer upon thawing. It’s best to enjoy this tart fresh.

Final Thoughts

This cheese, herb, and tomato tart is a simple yet elegant dish that is perfect for any occasion. The combination of flaky crust, tangy mustard, melted cheese, and juicy tomatoes is simply irresistible. Don’t be afraid to experiment with different cheeses, herbs, and vegetables to create your own unique version. I encourage you to try this recipe and share your feedback! It pairs perfectly with a light salad and a chilled glass of white wine, making it an ideal dish for a summer brunch or a casual dinner party. Enjoy!