Tomato Tart

August 14, 2023

Introducing my Tomato Tart – a scrumptious ode to summer’s finest. We’re talking juicy tomatoes, fresh basil, and a touch of magic all wrapped up in a flaky, buttery crust. As we are all harvesting all the tomatoes we planted, this tart is my go-to to use up all these delicious juicy fruits (it is a fruit, right?)

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Tomatoes: The Star of the Tomato Tart

Picture this: you’ve got a basket of those plump, sun-kissed tomatoes that are practically singing “summer.” They’re the heart and soul of this tart, snugly nestled into a crust that’s flaky and buttery. But this isn’t just any old tart – it’s full of great ingredients, healthy, wholesome and so delicious.

The Crust:

Oh, it’s a beautiful mix of whole wheat and white flour, a drizzle of olive oil, a sprinkle of salt, and a touch of water – all blended together in a food processor. You’ll roll it out onto parchment paper for an easy transfer into your 9-inch pie dish. I like using a 9-inch pie dish because it’s a perfect lunch for two people when you serve it with a large salad. If you want to make a bigger tart, just increase the amount of ingredients. When it comes to flour, the decision is yours! You can go for all white, all whole wheat, or, like in this recipe, a 50/50 mix.

The Filling:

Now, those tomatoes. Sliced and layered with care, they’re the stars of the show. A drizzle of olive oil, a touch of honey (or that brown sugar if you’re going vegan), a sprinkle of salt and pepper – that’s the simple but seriously flavorful magic we’re talking about.

The tart goes in the oven at 350 F for 45 minutes. Once out of the oven, add fresh basil leaves on top and it’s ready to eat. I enjoy serving this with a large salad or steamed veggies. This tart size is perfect for 2 (maybe 3) people.

Tomato Tart

Recipe by Raquel QuevedoCourse: UncategorizedCuisine: AmericanDifficulty: Medium


Prep time


Cooking time




  • For the Crust:
  • 1 cup wheat flour (I like mixing 1/2 cup white flour with 1/2 cup whole wheat flour)

  • 1/2 teaspoon salt

  • 3 tablespoons olive oil

  • 3 tablespoons water

  • For the Filling:
  • 700 grams of fresh tomatoes

  • salt and black pepper to taste

  • 1 tablespoon olive oil

  • 1 tablespoon honey

  • basil leaves


  • Pulse all the ingredients for the crust in a food processor for about 1 minute.
  • Form a ball with the dough. Transfer it to a piece of parchment paper on a flat surface.
  • Roll out the dough over the parchment paper for easy transfer.
  • With the help of the parchment paper, transfer the dough into a 9-inch (23 cm) pie dish.
  • Slice the tomatoes, approximately 1/2 inch slices.
  • Layer those tomatoes over the dough, with the option of doing two layers.
  • Drizzle one tablespoon of olive oil.
  • Salt and pepper to taste.
  • Drizzle one tablespoon of honey.
  • Bake in a preheated oven at 350 F for 45 minutes.
  • Remove from the oven once it’s baked. Add fresh basil leaves on top of the tomatoes.

Please be aware that the information provided with this recipe is intended solely for general informational purposes. While we have tried to accurately test this recipe and present precise measurements and instructions, individual results may vary due to differences in ingredient types, cooking equipment, or preparation techniques.The nutritional information accompanying this recipe is not intended as dietary or medical advice. For any specific health or nutritional inquiries, please consult a registered dietitian or healthcare professional. We disclaim any liability for inaccuracies or misrepresentation of the provided information. We encourage users to approach this recipe with a mindful understanding that cooking is both an art and a science, and to use their best judgment in the kitchen.

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