Rich Gruyère and Fresh Tomato Tart

If you’re seeking to transform the bounty of your summer harvest into a truly unforgettable culinary experience, this Tomato Tart with Gruyère is an absolute must-try recipe that will undoubtedly become a seasonal favorite.

When your garden is overflowing with luscious, ripe tomatoes, and you’ve savored countless BLTs and refreshing Caprese salads, a savory Tomato Tart offers a wonderfully elegant and incredibly delicious way to celebrate summer’s peak. It provides a delightful alternative, showcasing the vibrant flavor of fresh tomatoes encased in a perfectly crisp, flaky crust, complemented by rich Gruyère cheese and fragrant herbs.

Contents

Why This Tomato Gruyère Tart is Your Next Must-Bake Masterpiece

There’s something inherently comforting and luxurious about a perfectly baked savory tart, and this Tomato Tart with Gruyère elevates that experience, especially when crafted with the freshest seasonal ingredients. I first stumbled upon this recipe during a time when friends were navigating a kitchen renovation, and I wanted to bring them something special and summery. This tart not only met but soared past all expectations, proving to be a true highlight. With its golden, irresistibly crispy crust giving way to a wonderfully flavorful and tender tomato and cheese filling, it’s a versatile dish perfect for brunch, lunch, a light dinner, or even as an impressive appetizer at your next gathering.

**A Celebration of Fresh Tomatoes:** While this tart is utterly divine when made with juicy, sun-ripened garden Roma tomatoes, don’t hesitate to make it even with good quality off-season varieties. The key is in proper preparation, and meaty Roma tomatoes are indeed ideal for their firm texture and concentrated flavor, but any quality tomato will yield a delightful result.
**A Symphony of Flavors:** The classic combination of sweet, acidic tomatoes, the aromatic complexity of Herbes de Provence (or simply fresh thyme for a slightly different nuance), and the nutty, melt-in-your-mouth richness of Gruyère cheese is an undeniable winner. It’s a flavor profile that is both sophisticated and deeply satisfying.
**Irresistibly Delicious, Anytime:** Be warned: this tart is incredibly addictive. You’ll find yourself sneaking slices from the refrigerator, day or night. It’s truly that good! And if you somehow manage to have leftovers, they’re just as fantastic the next day. While its origins might not be strictly French, this tart certainly embodies the elegance and simplicity often found in French country cuisine.
**Perfect for Entertaining:** Impress your guests with a dish that looks as good as it tastes. Its vibrant colors and inviting aroma make it a show-stopping centerpiece for any occasion, from casual backyard BBQs to more formal brunches.

Essential Ingredients for Your Perfect Tomato Tart

Crafting this exquisite Tomato Tart requires a blend of common kitchen staples and a few special ingredients that elevate its flavor and texture. Understanding each component’s role is key to achieving tart perfection.

Crust Essentials:
- All-purpose Flour: The base for our flaky crust.
- Semolina Flour: A finer, durum wheat flour often used in pasta, semolina adds a subtle crispness and golden hue to the tart crust, giving it a professional finish.
- Salt: Enhances the flavor of the crust.
- Ice Water: Crucial for a tender, flaky pastry. The cold temperature prevents the butter from melting too quickly.
Fats for Flakiness:
- Cold Butter: Cut into small cubes, cold butter is essential for creating those coveted flaky layers in the pastry. As it melts during baking, it releases steam, separating the dough into distinct, delicate strata.
- Cold Shortening: Adding shortening alongside butter helps achieve an even more tender and manageable dough, contributing to a wonderfully crisp crust that holds its shape.
The Heart of the Filling:
- Gruyère Cheese: Grated, this hard cow’s milk Swiss cheese boasts a distinctive nutty, savory, and slightly sweet flavor profile that beautifully complements the tomatoes. Its excellent melting properties create a creamy, luscious layer. If Gruyère is unavailable, another good quality Swiss cheese, like Emmental, can be a suitable substitute.
- Herbes de Provence: This classic French herb blend typically includes lavender, marjoram, rosemary, sage, thyme, and summer savory, lending an aromatic, earthy depth to the tart. If you don’t have this specific blend, dried thyme is an excellent alternative and works wonderfully.
- Plum Tomatoes (Roma): Or any high-quality, firm tomatoes from your garden or local market. Slicing them and allowing them to drain thoroughly on paper towels is a critical step. This process removes excess moisture, preventing a soggy tart filling and ensuring the custard remains rich and concentrated in flavor.
The Custard Base:
- Eggs: Act as a binder, creating a rich, creamy custard that holds the filling together.
- Half and Half: Provides a luxurious, silky texture to the custard, enhancing the overall richness of the tart.
- Dijon Mustard: A secret ingredient that adds a subtle tang and depth of flavor to the custard, perfectly balancing the richness of the cheese and cream without being overtly “mustardy.”
- Freshly Ground Black Pepper: To taste, adding a gentle warmth and aromatic kick.

Mastering Your Tomato Tart: Expert Recipe Tips & Techniques

Achieving a perfect tomato tart involves a few key techniques and considerations. Follow these tips to ensure your tart turns out beautifully flaky, flavorful, and free of any dreaded sogginess.

**Tomato Preparation is Paramount:** As previously mentioned, the quality of your tomatoes dramatically impacts the final dish. When using fresh garden tomatoes, the flavor will be pure bliss. Regardless of the tomato type, the most crucial step is to slice them about ¼-inch thick and then drain them thoroughly on several layers of paper towels. You can even gently press down on them to encourage more moisture release. This prevents excess liquid from diluting the rich custard filling and, more importantly, keeps your crust crisp and golden.
The “Gruyère Barrier” for a Crispy Crust: To prevent a soggy bottom crust, sprinkle a generous layer of grated Gruyère cheese directly over the pre-baked crust before adding the tomatoes and custard. This creates a delicious, protective barrier that insulates the pastry from the moisture of the filling, ensuring every bite is perfectly crisp.
**Customizing Your Tomato Layer:** The original inspiration for this recipe often calls for a dense layer of 12 plum tomato slices, meticulously overlapped to cover the entire surface. However, feel free to adapt this to your preference! I often use fewer tomatoes, arranging slices without overlapping, and sometimes supplement with smaller grape or cherry tomatoes to fill any gaps, adding a pop of color and variety. Don’t be afraid to get creative with your tomato arrangement to make it visually appealing.
Achieving the Perfect Tart Crust:**

**Food Processor Convenience:** Making your crust dough in a food processor is incredibly quick and easy. It ensures the butter and shortening are evenly distributed without overworking the dough.

**The Power of Chilling:** For the flakiest crust, chilling your dough is non-negotiable. After forming the disk, refrigerate it for at least 30 minutes. Even better, after fitting the rolled-out dough into your tart pan, give it another 30-minute chill before baking. This helps the fats firm up, which leads to those wonderful, airy layers.

**Blind Baking for Foundation:** Pricking the bottom of the tart crust with a fork before blind baking (pre-baking) is essential. Line the crust with parchment paper and fill it with pie weights (or dried beans) to prevent the dough from puffing up. This ensures a flat, even base for your filling and contributes to a crispier finish.
Custard Consistency: When whisking together the eggs, half and half, mustard, salt, and pepper, aim for a smooth, well-combined mixture. After pouring it over the tomatoes and cheese, if it seems like there isn’t quite enough to just cover the filling, you can add a tiny bit more half and half until the filling is adequately submerged.
Baking for Doneness: Bake the tart until the custard is set and the top is lightly golden brown. A gentle jiggle of the pan should show that the center is firm. If the crust edges are browning too quickly, you can loosely cover them with aluminum foil.

Serving Suggestions & Variations

This Tomato Tart with Gruyère is incredibly versatile and pairs beautifully with a range of dishes. Serve it warm or at room temperature for the best flavor.

**Light Lunch or Brunch:** Enjoy a slice with a simple green salad dressed in a light vinaigrette.
**Elegant Appetizer:** Cut into smaller squares or wedges for a sophisticated appetizer at your next gathering.
**Dinner Side:** It makes an excellent side dish for grilled chicken, fish, or a roasted pork loin.
**Variations to Explore:**
- Add Caramelized Onions: Sautéed onions until deeply caramelized will add a rich, sweet depth.
- Crispy Prosciutto or Bacon: For a smoky, salty kick, add cooked, crumbled prosciutto or bacon bits to the filling.
- Other Cheeses: Experiment with Fontina, Comté, or even a sharp white cheddar for different flavor profiles.
- Fresh Herbs: Beyond Herbes de Provence, fresh basil, chives, or parsley chopped and sprinkled over the top after baking can add a burst of freshness.
- Spicy Kick: A pinch of red pepper flakes in the custard can give it a subtle heat.

Storage and Reheating Tips

If you’re lucky enough to have leftovers, here’s how to store and reheat your tart to maintain its deliciousness.

**Storage:** Cover leftover tart tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 3-4 days.
**Reheating:** For best results, reheat slices in an oven or toaster oven at 300-325°F (150-160°C) for about 10-15 minutes, or until warmed through and the crust regains some of its crispness. Reheating in a microwave is possible but may soften the crust.

You May Also Love These Related Recipes

If you’re a fan of fresh, vibrant flavors and savory bakes, be sure to explore these other delightful recipes:

Basic Marinara Sauce from The Comfort of Cooking
Sweet Corn, Basil, and Tomato Salad
Delicious Tomato Basil Pasta Salad
Refreshing Summer Panzanella Salad
Vibrant Tomato Salad with Peach Basil Vinaigrette
Hearty Fresh Corn and Black Bean Salad
Rustic Cheese and Tomato Galette
Another irresistible Fresh Tomato Tart with Pesto and Mozzarella

This beloved recipe was first introduced in July 2011, celebrating the heart of summer. The content, photos, and recipe details were thoughtfully updated in 2020 to bring you the most refined and user-friendly version.

The Recipe:

Tomato Tart with Gruyère

Prep Time
15 minutes

Cook Time
1 hour 10 minutes

Total Time
1 hour 25 minutes

Yield
9 servings

A lovely summer tomato tart with Gruyere and herbs

Ingredients

Crust:

1¼ cups all-purpose flour
1½ tablespoons semolina flour (1 tablespoon plus 1 teaspoon plus ½ teaspoon)
½ teaspoon salt
6 tablespoons cold butter, cut into small cubes
1½ tablespoons cold shortening (1 tablespoon plus 1 teaspoon plus ½ teaspoon)
2+ tablespoons ice cold water

Filling:

6-12 plum tomatoes, cut into 1/4 inch slices, and allowed to drain on paper towels
1 cup grated Gruyère cheese
1 teaspoon herbes de Provence (or dried thyme)
2 large eggs
¼ cup half and half
1 teaspoon Dijon mustard
1 teaspoon salt
Freshly ground black pepper to taste

Instructions

Prepare the Crust: In a food processor, combine both types of flour and salt. Pulse briefly to mix. Add the cold butter and shortening, then pulse until the mixture resembles coarse cornmeal.
Form the Dough: Transfer the mixture to a bowl and sprinkle with 2 tablespoons of ice water. Mix gently to combine, then gather the dough to form a ball. If the dough doesn’t hold together, slowly add more ice water, a teaspoon at a time, until it forms a cohesive ball.
Chill the Dough: Flatten the dough ball into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling period is crucial for a tender, flaky crust.
Roll and Fit the Crust: On a lightly floured surface, roll out the chilled dough to a ¼-inch thickness. Carefully fit the dough into a 9-inch square tart pan (or a comparable size tart pan), gently pressing it into the fluted edges. Trim any excess dough. Chill the fitted crust in the pan for another 30 minutes.
Blind Bake the Crust: Preheat your oven to 400ºF (200ºC). Prick the bottom of the chilled tart crust all over with a fork. Line the crust with parchment paper and fill it with pie weights (or dried beans). Bake for 10 minutes. Remove the tart from the oven, carefully lift out the parchment paper and weights, and allow the crust to cool slightly while you prepare the filling.
Assemble the Tart: Reduce the oven temperature to 375ºF (190ºC). Sprinkle an even layer of grated Gruyère cheese over the bottom of the cooled, pre-baked tart crust. Next, sprinkle the Herbes de Provence (or dried thyme) evenly over the cheese. Arrange the drained tomato slices in a beautiful pattern over the cheese and herbs. For a fuller tart, you can overlap the slices.
Prepare the Custard: In a medium bowl, whisk together the eggs, half and half, Dijon mustard, salt, and freshly ground black pepper until well combined. Carefully pour this custard mixture over the tomatoes in the tart shell, ensuring it distributes evenly. If needed, gently add a touch more half and half until the filling is adequately covered.
Bake and Serve: Bake the tart for approximately 1 hour, or until the custard is set and the top is lightly golden brown. The center should no longer jiggle when gently nudged. Remove from the oven and let it cool slightly on a wire rack before carefully slicing and serving.

Notes

Total time does not reflect the necessary chilling time for the dough, which adds at least 1 hour to the preparation. This recipe is an adaptation inspired by the wonderful creations from “Once Upon a Tart.”

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