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Tomato Tart

A tomato tart, layered with roasted garlic and fontina cheese, is a perfect way to use the garden's bounty.

  • Servings: 8
Tomato Tart

Source: Martha Stewart Living, July 2005

Ingredients

  • 1 head garlic
  • 3 tablespoons olive oil
  • All-purpose flour, for dusting
  • 1/2 recipe Pate Brisee (Pie Dough)
  • 2 ounces Italian fontina cheese, grated (about 1/2 cup)
  • 1 1/2 pounds firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch thick
  • Coarse salt and freshly ground pepper

Directions

  1. Preheat oven to 350 degrees. Place garlic on a piece of aluminum foil. Drizzle with 1 tablespoon oil. Wrap to enclose garlic in foil, and place on a small baking sheet. Bake until soft and golden brown and the tip of a knife easily pierces the flesh, about 45 minutes. Remove from oven; set aside. Raise oven temperature to 450 degrees. When garlic is cool enough to handle, using either your hands or the dull end of a large knife, squeeze the cloves out of their skins and into a small bowl; mash with a fork, and set aside. Discard the papery skins.

  2. On a lightly floured surface, roll out dough to a 1/8-inch-thick circle, about 12 inches in diameter. With a dry pastry brush, brush off the excess flour; roll the dough around the rolling pin, and lift it over a 10-inch tart pan with a removable bottom. Line the pan with the dough, pressing it into the corners. Trim the dough so that it is flush with the edges; transfer to the refrigerator to chill, about 30 minutes.

  3. Spread roasted garlic evenly on the chilled crust. Sprinkle with half of the cheese. Arrange the tomatoes on top of the cheese, in an overlapping circular pattern. Season with salt and pepper. Sprinkle with remaining cheese, and drizzle with remaining 2 tablespoons oil. Transfer to oven. Reduce temperature to 400 degrees. and bake until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes. Transfer to wire rack to cool for 20 minutes, and serve warm.

Reviews (30)

  • mlwilliams72 29 Aug, 2013

    This is one of my all-time favorite recipes. To those of you having problems with the crust becoming soggy -- blind bake it first! I blind bake it till it's almost done, then spread the garlic and add the filling. I also add chopped basil and crumbled goat cheese. Incredible!!!

  • Christiej 12 Sep, 2011

    This is a great recipe, but I'm pretty sure that when it says "reduce temperature to 400 degrees," it probably means 300 degrees. Or you've got one really well done tart!

  • Lindalou52 14 Jul, 2010

    I served 2 of these along with Salade Nicoise to 10 luncheon guests. We devoured every morsel.
    I made with herbs in crust, only addition was a bit of freshly grated parmesan before topping with shredded basil.
    Boyfriend was unhappy to hear about lack of leftovers and I promised to make him one very soon. I took credit for perfect tarts but directed everyone to Matha's page for recipe.

  • tsrobin 30 Aug, 2009

    This is tomato tart recipe is easy and great tasting!

  • MWetzel 23 Aug, 2008

    Good stuff can't wait till our garden tomatoes are ripe. I added fresh herbs to the crust it was like a real baker created it. Used some smoked cheddar, want to try smoked mozzarella next time.

  • GeoMac 21 Aug, 2008

    I made this tart last night and it was fantastic. I placed the tomato slices on paper towel with a paper towel over the top to soak up the excess liquid from the tomatoes. I also added some torn basil between the slices. I will definitely make this again.

  • GmaBabsy 18 Aug, 2008

    When I watched the show that included this recipe, I was sure that they said that spreading the garlic on the crust defends it against the wetness. But I haven't tried the recipe myself so I have no personal experience to relate.

  • ehmullins 18 Aug, 2008

    I made this for the second time over the weekend. This time I used 2/3 Roma tomatoes and the rest were regular. My thinking was that since the Roma's have less water in them, soggy crust wouldn't be an issue. Wrong. This tart was waterier than the last. I even sliced the tomatoes an hour ahead and let them drain in a collander. I also cut back the amount of olive oil added at the end to less than 1 tablespoon. Any thoughts as to how to make this less watery?

  • cynwrite 15 Aug, 2008

    Read "In Defense of Food" by Michael Pollan. The crust could benefit from a whole wheat flour, but the rest of this recipe is REAL food, therefore healthy.

  • PatriciaStreet 15 Aug, 2008

    I generally don't look at the comments anymore, too many Negative Nellies ready to rain on every parade. Obviously, not every recipe will fit every lifestyle. Thank goodness for those who left comments regarding the turn out of the dish, that's exactly what I was looking for. The suggestion to drain a little liquid from the sliced tomatoes is appreciated, after all, if we're going to eat that buttery pate brisee we don't want it to be soggy : < )

  • Moneybag 15 Aug, 2008

    If I cook, it isn't low calorie. No way. If I'm looking for low fat, I buy it. I have more important things to do than to cook that tasteless stuff.

  • JACKIE2830 15 Aug, 2008

    If you're looking for low cal, look elsewhere,

  • sofia100 14 Aug, 2008

    For diets: add up ingred. 4T olive oil, 2 oz fontina. etc and look each up in a calorie book. Pate brisee is pretty fattening. Keep one of those good guides handy to check each ingredient by it's weight/measurement. After you get total ddivide by how many slices the pie will contain. Voila. If I were using wt watchers and/or diabetic, I wouldn't be looking at Martha's stuff. She's very heavy handed with the fats. Not healthy. I substitute healthier ingredients, and in this one I'd skip the crust altogether and it will be a fritatta.

  • Pam_Jalbert 14 Aug, 2008

    Everyone is always asking for the nutrition counts (cal, carbs etc) could you please start putting these on.

  • lepeky 14 Aug, 2008

    my husband and me loved it the tart so much that I had to make it again that same week! I recommend scattering some dried basil on top, it adds a lot of flavor.

  • casbari 14 Aug, 2008

    I'd sure like to know the carb, fat, fiber and calories of these great recipes. We're watching a diabetic menu, as well as a Weight Watcher regimen, and having that info would really help.

  • goldenret 14 Aug, 2008

    I made this tart on a camping trip. I roasted the garlic in foil over the campfire. I used a cast iron fry pan for the tart. I just pressed the pastry dough into the pan with my fingers. I followed the directions exactly, but I did cover it with aluminum foil. I cooked it right on the campfire grate. I had to move it around to make sure that it wasn't too hot, but it turned out fantastic...just took a peek a couple times. ..as good or even better than in my kitchen! Even the kids loved it!

  • ehmullins 7 Aug, 2008

    What is the green item in the photo? Julienned basil? The recipe doesn't make any mention.

  • ehmullins 7 Aug, 2008

    This is wonderful! I used about 3-4 ounces of Fontina and next time will cut the last drizzle of olive oil to 1 tablespoon. The crust was very crispy on the edges. My husband loved it! I've already shared the recipe with several friends.

  • gypsygirl17 7 Aug, 2008

    This tart is delicious. I tried replacing the roasted garlic with carmelized vidalia onions with a touch of apple cider vinegar. This too is delicious and didn't make the crust soggy. I also reduced the last drizzle of olive oil to 1 T. from 2 T. We liked it a little better with less oil and about 3 oz. of good fontina.

  • salanie 5 Aug, 2008

    When tomatoes are in season, and very juicy, I slice them and put them in a single layer in a large colander and spinkle with salt before adding to the tart. This will allow some of the liquid to drain from the tomatoes. I have found that this prevents my crust from getting soggy.

  • MzVicki 18 Jul, 2008

    I highly recommend the addition of the basil as it is great with tomatoes. I have also added crumbled feta on the top...not much, just enough to add a little tang. My vegatarian friends love this!

  • biffertcamilleri 18 Jul, 2008

    This tart was sooooo tasty and soooo easy. IMy husband and myself eat 4 garlic cloves a day so it is just right up our alley. Thanks for the parchement idea because aluminum is bad for us.
    Keep up this great show Martha; your are such an inspiration to many.

  • onetoughcookie 17 Jul, 2008

    Egustin, I just looked at my DVR'd segment of this show. Parchment paper was
    definitely in between the aluminum foil and the garlic. Whatever audio comments went along with this instruction were either edited out, or never spoken. Good catch on your part.

  • JamieLouise 17 Jul, 2008

    In re to the "green stuff"...
    In her Baking Handbook, she includes this recipe but also adds 12 fresh basil leaves, thinly sliced lengthwise just before cutting and serving. We tried this way and loved the addition.
    She also adds 3 ounces (or 3/4 cup) of Fontina, instead of 2 ounces.

  • EthicureanCarrie 17 Jul, 2008

    The July show did not include any "green stuff" on the tart. I suspect it is fresh basil added to the tart as garnish for the photo shoot.

    Yes, John used parchment paper between the garlic and foil.

  • LemonVerbena 15 Jul, 2008

    I did not see the show -- what is sprinkled on top of the tart in the photo? Herbs, I assume. If so, what type, and were they added before or after baking? No mention of "green stuff" in the ingredient list or in the instructions....

  • egustin 15 Jul, 2008

    I just saw the garlic for today put into the oven in alum foil but the person showing it said he doesn't like the garlic to touch the alum, he used something between the alum and garlic, was it parchment????

  • amyfawn 6 Mar, 2008

    I have made this a number of times and it has always received rave reviews. I like using a variety of heirloom tomatoes, each when sliced show beautiful streaks and color. It is delicious warm and if by any luck there are leftovers, it is even good cold.

  • helenlibrary 7 Nov, 2007

    I always make this to take to parties and receive a million compliments. It is even better when the party is at your house because it makes your kitchen smell divine. I use tart dough, instead of pie dough as my base.

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