Best 4 Rustic Tomato Cheese Tart Recipes

Indulge in a culinary journey with our enticing Rustic Tomato Cheese Tart recipe! This delectable dish combines the vibrant flavors of juicy tomatoes, creamy cheese, and a flaky crust, resulting in a symphony of textures and tastes. Join us as we embark on a step-by-step guide to crafting this savory masterpiece. Along the way, we'll uncover the secrets behind the perfect tart crust, the art of balancing flavors in the filling, and the techniques for achieving a golden-brown finish. Whether you're a seasoned chef or a home cook seeking a new culinary adventure, this recipe promises an unforgettable experience.

Check out the recipes below so you can choose the best recipe for yourself!

RUSTIC TOMATO AND RICOTTA TART

Rustic Tomato and Ricotta Tart image

Provided by Food Network

Categories dessert

Time 1h1m

Yield 10 to 12 servings

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1/2 cup sugar
1 lemon, zested
8 ounces (2 sticks) cold unsalted butter, cut into pieces
1 large egg plus 1 egg yolk, whisked together
1 cup ricotta
1 egg white
2 tablespoons sugar
1/2 teaspoon grated lemon zest
6 to 8 ripe plum tomatoes, halved lengthwise, seeded
1 tablespoon honey
2 tablespoons whole milk
1 tablespoon coarse, turbinado, or "raw" sugar

Steps:

Make the dough: In the bowl of a mixer, blend the flour, sugar, and lemon zest at low speed. Add the butter and continue blending at low speed until the mixture is coarse and sandy-looking. Add the egg mixture and blend just until the mixture comes together. Form into a ball, wrap with plastic wrap, and refrigerate at least 1 hour.
Preheat the oven to 375 degrees F.
On a floured surface, roll the dough out to a rough circle, about 14 to 15 inches in diameter. Transfer it to a baking sheet lined with parchment paper. All around the edge of the crust, fold in the outer half-inch to form a rough, "rustic" edge to the tart.
Filling: In a small mixing bowl whisk together the ricotta, egg white, sugar, and lemon zest. Using a rubber spatula, gently spread the ricotta filling over the bottom of the tart. Then arrange the tomato halves in concentric circles, cut side up, over the ricotta. Drizzle the honey over.
With a pastry brush, brush the tart edge with milk. Sprinkle it with coarse sugar. Bake until fruit is tender and the underside of the tart is browned, about 25 to 30 minutes.

RUSTIC TOMATO TART

Rustic Tomato Tart image

The recipe was sent to me by Kraft first taste. It is so easy to make and so impressive to serve. This can be the main course, an appetizer or side. The recipe calls for plum tomatoes. I used how grown smallish tomatoes that were seeded and then sliced.

Provided by PaulaG

Categories Cheese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 ready made refrigerated pie crust
3 plum tomatoes, seeded and sliced
3/4 cup shredded cheddar cheese
3/4 cup shredded monterey jack cheese, or
3/4 cup shredded monterey jack pepper cheese
1/3 cup mayonnaise (Reduced fat works fine.)
6 slices bacon, cooked crisp and crumbled
1 cup arugula

Steps:

Place the pie crust on the counter and allow to reach temperature for about 1 hour; unroll on a baking sheet that has been lined with parchment paper.
Arrange the tomato slices in a circular pattern on crust, overlapping slices as needed to fit and leaving a 2-inch border at the edge.
Mix together the cheeses and mayo; spread over the tomatoes, fold edge of crust over tomatoes.
Bake in a preheated 400 degree oven for 20 to 25 minutes or until crust is golden brown and cheese has melted. Allow the tart to cool for 10 minutes and with a wide spatula move to a serving plate.
Top with arugula and bacon, cut into wedges and serve.
Seeding tomatoes: Cut off stem ends of the tomatoes and gently squeeze the seeds into a bowl, discard seeds.

Nutrition Facts : Calories 561.6, Fat 45.1, SaturatedFat 17.5, Cholesterol 65.9, Sodium 856.9, Carbohydrate 22.8, Fiber 0.9, Sugar 4.1, Protein 16.4

TOMATO AND GOAT CHEESE TART

Tomato and Goat Cheese Tart image

The tomato tarts and quiches I've been eating in Provence are delightful. Spreading mustard on the crust before you top it with tomatoes is a new idea that makes perfect sense to me, as mustard is such a perfect condiment for tomatoes.

Provided by Martha Rose Shulman

Categories dinner, appetizer

Time 1h10m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 yeasted olive oil pastry (1/2 recipe)
3 tablespoons Dijon mustard
1 1/2 pounds ripe tomatoes
Salt and freshly ground pepper
2 to 3 tablespoons chopped fresh parsley, marjoram, basil or a combination, or 2 to 3 teaspoons fresh thyme or chopped rosemary
2 eggs
4 ounces goat cheese, crumbled
1 tablespoon extra virgin olive oil

Steps:

Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep in the refrigerator while you prepare the filling.
Brush the mustard over the bottom of the dough. Slice the tomatoes and arrange over the mustard in concentric circles, overlapping them slightly. Sprinkle with salt, pepper and the herbs.
Beat together the eggs and goat cheese. Season with salt and pepper and pour over the tomatoes. Drizzle on the olive oil. Place in the oven and bake 30 to 40 minutes, until the top is nicely browned. Remove from the heat and allow to cool for 10 minutes before serving. Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 386 milligrams, Sugar 3 grams, TransFat 0 grams

TOMATO TART WITH THREE CHEESES

Tomato Tart with Three Cheeses image

This quick and easy recipe will delight any pizza lovers in your home. You will be surprised at how fast it comes together.-Taste of Home Cooking School, Greendale, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 sheet frozen puff pastry, thawed
3/4 cup shredded part-skim mozzarella cheese
3/4 cup shredded provolone cheese
1/4 cup minced fresh basil
4 plum tomatoes, thinly sliced
Salt and pepper to taste
1/4 cup shredded Parmesan cheese
Additional minced fresh basil

Steps:

Unfold pastry sheet on a lightly floured surface. Roll into a 12-in. square; transfer to a parchment-lined baking sheet. Prick with a fork. , Combine the mozzarella cheese, provolone cheese and basil; sprinkle over the pastry to within 1 in. of edges. Arrange the tomato slices over the cheese. Season with salt and pepper; sprinkle with Parmesan cheese., Bake at 400° for 15-20 minutes or until pastry is golden brown. Remove tart from baking sheet to a wire rack to cool for 5 minutes. Sprinkle with additional basil. Cut into slices. Serve hot or at room temperature.

Nutrition Facts : Calories 461 calories, Fat 27g fat (10g saturated fat), Cholesterol 31mg cholesterol, Sodium 575mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 5g fiber), Protein 18g protein.

Tips:

For a more intense tomato flavor, use a combination of fresh and sun-dried tomatoes.
If you don't have a tart pan, you can use a pie plate instead. Just trim the excess dough from the edges.
You can use any type of cheese that you like in this recipe. A good melting cheese, such as mozzarella or cheddar, will work well.
If you're using fresh herbs, chop them finely before adding them to the tart filling.
If you want a crispier tart crust, pre-bake it for 10 minutes before adding the filling.
Serve the tart warm or at room temperature.

Conclusion:

This rustic tomato cheese tart is a delicious and easy-to-make dish that's perfect for a light lunch or dinner. It's also a great way to use up leftover tomatoes. The combination of sweet tomatoes, gooey cheese, and flaky crust is sure to please everyone at the table.