Prepare the dough: Place the flour, salt and oregano into a medium-sized bowl and stir to combine. Add the butter and toss it lightly in the dry ingredients, then rub together to form small pea-sized balls. Sprinkle the dough with the water and stir gently before bringing the dough together by hand. Wrap and refrigerate allowing the dough to chill for an hour before using.
Prepare the tart: Preheat the oven to 400°F. Roll the dough out into a 12-inch circle on a flour surface. Transfer to a 11-inch tart pan. Take any dough hanging over the edge of the pan and fold it under the crust, then push the dough up the sides of the pan until it’s flush with the top. Prick the dough with a fork.
Lay the slices of cheese out evenly across the dough. Add the tomatoes and zucchini in an attractive pattern on top of the cheese. Add the artichoke and olives, distributing them evenly over the tomatoes and zucchini. Sprinkle the top of the tart with the oregano, salt and pepper, followed by a light drizzle of oil.
Bake the tart: Bake the tart on the middle rack for 45 minutes or until the edge of the tart is a rich golden brown and the vegetables are bubbling. Remove from oven and cool for 10 minutes before serving.
Tomato Tart Recipe
Ingredients
For the crust:
2 cups unbleached all-purpose flour
½ cup Parmesan cheese, grated
1 teaspoon dried oregano
1 teaspoon kosher salt
14 tablespoons butter, cubed
6 tablespoons water
For the filling:
10 thin slices smoked Gouda (about ½ a cup)
6 vine-ripened tomatoes, thinly sliced
1 heirloom tomato, halved and sliced
½ zucchini, thinly sliced
¼ cup pitted black olives, sliced
2 marinated artichokes, thinly sliced
1 tablespoon fresh fresh oregano, chopped
drizzle extra virgin olive oil
sprinkle kosher salt and pepper
Directions
Prepare the dough: Place the flour, salt and oregano into a medium-sized bowl and stir to combine. Add the butter and toss it lightly in the dry ingredients, then rub together to form small pea-sized balls. Sprinkle the dough with the water and stir gently before bringing the dough together by hand. Wrap and refrigerate allowing the dough to chill for an hour before using.
Prepare the tart: Preheat the oven to 400°F. Roll the dough out into a 12-inch circle on a flour surface. Transfer to a 11-inch tart pan. Take any dough hanging over the edge of the pan and fold it under the crust, then push the dough up the sides of the pan until it’s flush with the top. Prick the dough with a fork.
Lay the slices of cheese out evenly across the dough. Add the tomatoes and zucchini in an attractive pattern on top of the cheese. Add the artichoke and olives, distributing them evenly over the tomatoes and zucchini. Sprinkle the top of the tart with the oregano, salt and pepper, followed by a light drizzle of oil.
Bake the tart: Bake the tart on the middle rack for 45 minutes or until the edge of the tart is a rich golden brown and the vegetables are bubbling. Remove from oven and cool for 10 minutes before serving.
Tomato Tart Recipe
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Succulent tomatoes, zucchini, artichokes and black olives baked on a flaky, buttery tart crust with smoked Gouda…
This extra-wonderful TOMATO TART RECIPE is a joy to make and enjoy!
You’ll be proud of your efforts when you make our TOMATO TARTRECIPE. Try it once and you’ll immediately understand what we love about it, then make it again and again because it’s just so memorably delicious.
Before I share what we love so much about it, how about a suggestion? Let me plant the seeds for a complete brunch idea, starting with a lovely cocktail, either our TANQUERAY MALACCA or one of our other SUMMER DRINK RECIPES.
Now that we have you excited, here are the four reasons we love this TOMATO TART RECIPE so much:
THE CRUST
Making the flaky tart crust recipe is dead simple, and this key element earns top marks for always working perfectly. We especially like the addition of the dried oregano and grated Parmesan cheese into the mix which enhances the flavour of the other ingredients. If serving a crowd, we recommend doubling the crust recipe – I often do and rarely have leftovers.
THE CHEESE
I’ve been using smoked Gouda exclusively for this recipe, except for the time I swapped it out for mozzarella… and that other time I used Gruyère, lol. All joking aside, I suggest you make the recipe with your favourite cheese, the only caveat being that it needs to be firm. Overly creamy or soft cheeses tend to soak into the crust – try to avoid them.
THE TOMATOES
This recipe is all about the tomatoes, so be especially selective when purchasing. In a perfect world, you’ll use tomatoes grown in your garden. Failing that, use a locally grown organic, ideally super-tasty and of a firm variety. Just like the cheese, a tomato with too much juicy liquid will make the crust soggy.
THE ADD-ONS
Although I don’t mention it in the video, this favourite recipe has evolved over the years. When I first started making it though, I’d top the shell with cheese, tomatoes, and oregano – that was it. I do enjoy playing around with the recipe every time I make it, as I did here.
We tested the recipe when Carol’s family and friends visited and received all compliments and zero complaints about our inclusion of sliced artichokes, zucchini, and black olives. Feel free to add unexpected and interesting ingredients – this recipe welcomes inspired substitutions.
An opportunity has just presented itself, so hopefully, you’re ready to take hold of it and make this delicious TOMATO TART RECIPE. Enjoy!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
For the crust:
2 cups unbleached all-purpose flour
½ cup Parmesan cheese, grated
1 teaspoon dried oregano
1 teaspoon kosher salt
14 tablespoons butter, cubed
6 tablespoons water
For the filling:
10 thin slices smoked Gouda (about ½ a cup)
6 vine-ripened tomatoes, thinly sliced
1 heirloom tomato, halved and sliced
½ zucchini, thinly sliced
¼ cup pitted black olives, sliced
2 marinated artichokes, thinly sliced
1 tablespoon fresh fresh oregano, chopped
drizzle extra virgin olive oil
sprinkle kosher salt and pepper
Directions
Prepare the dough: Place the flour, salt and oregano into a medium-sized bowl and stir to combine. Add the butter and toss it lightly in the dry ingredients, then rub together to form small pea-sized balls. Sprinkle the dough with the water and stir gently before bringing the dough together by hand. Wrap and refrigerate allowing the dough to chill for an hour before using.
Prepare the tart: Preheat the oven to 400°F. Roll the dough out into a 12-inch circle on a flour surface. Transfer to a 11-inch tart pan. Take any dough hanging over the edge of the pan and fold it under the crust, then push the dough up the sides of the pan until it’s flush with the top. Prick the dough with a fork.
Lay the slices of cheese out evenly across the dough. Add the tomatoes and zucchini in an attractive pattern on top of the cheese. Add the artichoke and olives, distributing them evenly over the tomatoes and zucchini. Sprinkle the top of the tart with the oregano, salt and pepper, followed by a light drizzle of oil.
Bake the tart: Bake the tart on the middle rack for 45 minutes or until the edge of the tart is a rich golden brown and the vegetables are bubbling. Remove from oven and cool for 10 minutes before serving.
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