Tomato Tart Recipe

This delicious tomato tart recipe will keep you wanting more. Savour the taste of the tomatoes, garlic and cheese, ingredients that complement each other really well!



Prep Time

45 minutes

Cooking Time

45 minutes



Recipe Ingredients

For the dough

  • 1 1/2 cups (210g) flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cubed and chilled
  • 6 tablespoons (90ml) ice water

For the tomato topping

  • 4 medium (or 3 large) Freshline tomatoes
  • 1 medium Freshline onion
  • salt
  • 2 Freshline garlic cloves, peeled and thinly sliced
  • freshly grated black pepper
  • 1 cup (90g) finely grated cheese

For the filling

  • 1 1/2 cups (360g) ricotta
  • 1 tablespoon SPAR Dijon mustard
  • 3 tablespoons chopped Freshline basil
  • 2 to 3 teaspoons chopped Freshline thyme
  • Freshline herbs to chop and scatter over the finished tart
  • 2 Freshline garlic cloves, peeled and minced
  • 1 large egg
  • 1/3 cup (30g) grated SPAR Marksbury Select Parmigiano Reggiano or Pecorino cheese
  • 1/2 teaspoon salt
  • freshly grated black pepper
  • generous pinch cayenne

Recipe Method

1. To make the tart dough, mix the flour, sugar, and salt in the bowl. Add the cold butter and mix well.
2. Add the ice water and continue to mix just until the dough comes together. Gather the dough, shape it into a ball, wrap it in plastic, and refrigerate for at least 30 minutes.
3. Cut the Freshline tomatoes into 1/2-inch (2cm) slices and set them in a colander, sprinkling them very lightly with a little bit of salt as you lay them in. Let tomatoes drain for about for 30 minutes.
4. Stir ricotta together with mustard, Freshline herbs (basil and thyme), 2 minced Freshline garlic cloves, the egg, Parmesan, 1/2 teaspoon salt, black pepper, and cayenne, until smooth. 
5. Preheat the oven to 205º.
6. On a lightly floured surface, roll the dough to a 36cm circle and fit it into a 26/27cm tart pan or quiche dish. Let the overhang of dough rest hanging over the edge of the pan. Spread the tart filling over the bottom of the dough in an even layer
7. Remove the tomatoes from the colander and set them on paper towels to remove excess moisture. Arrange them in overlapping circles over the filling. Spread roughly chopped onions over. Place the sliced garlic over the tomatoes and grind black pepper. Take the overhang of tart dough, hanging over the edges of the pan, and fold it over the tomatoes to enclose them to make a crust. Bake for 15 minutes.
8. Remove the tart from the oven. Sprinkle the tart with the grated cheese and bake until the tart is golden brown on top, for another 20 to 30 minutes. Remove from the oven and let cool. 
9. Sprinkle with additional fresh herbs, and serve. 

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