August tomatoes deserve better than a sandwich. Roasting them in a cast iron pan at high heat concentrates the flavor in a way that raw tomatoes in a tart never do. This recipe starts with two to three pounds of tomatoes, shallots, basil, and oregano, all roasted together at 450°F until they collapse and caramelize at the edges. Then a short-crust pastry, made by hand in about ten minutes. No blind baking required, no fancy equipment. If you think you can’t make pastry, this recipe will change that opinion. The dough is forgiving. The filling is honest. And a tart made with genuinely good tomatoes in peak season needs no embellishment beyond salt and a few herb leaves on top.
How to Make Roasted Tomato Tart
Tomato selection and roasting
Use the ripest tomatoes you can find, a mix of sizes works well. Halve or quarter anything large. Roast everything at 450°F for at least 25 minutes; the edges should be darkened and the juices reduced. Don’t rush this stage. Underroasted tomatoes make the tart wet.
Shortcrust by hand
Rub cold butter into flour with your fingertips until it looks like wet sand. Add just enough cold water for the dough to come together. It shouldn’t be sticky. Chill it for 30 minutes before rolling. That rest relaxes the gluten and makes it far easier to handle. 
Assembly
Split the dough, use most of it for the base, and keep a thinner layer for the top. Press it into a skillet or tart pan, add the roasted tomato filling, and cover loosely. It doesn’t need to be sealed tight. Bake until the crust is set and golden at the edges.
Roasted Tomato Tart
- Total Time: 85 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Sweet roasted tomatoes and a buttery crust make this simple tart a showstopper. Perfect for a casual dinner party or a light lunch.
Ingredients
- 2-3 lbs (907-1361 g) tomatoes
- 2 shallots
- small handful fresh basil
- few leaves fresh oregano
- 3 tbsp olive or grapeseed oil
- sea salt
- ground black pepper
- 1 cup (237 ml) white flour
- 5 tbsp unsalted butter
- 2-3 tbsp cold water
- a pinch of salt
Instructions
- Preheat the oven to 450°F (232°C).
- Put all but two tomatoes in a cast iron pan or baking sheet. Add the remaining ingredients and mix.
- Roast in the oven for about 25 minutes.
For the Dough
- In a bowl, mix together the flour and salt. Rub the flour with the butter until you get a sandy texture. Then add just enough water to make a smooth dough. Cover and chill for 30 minutes.
For the Tart
- Split the dough into fourths; roll out on a floured surface, and line the buttered tart pans.
- Spoon the roasted tomatoes into each tart, making sure to add the cooking liquid.
- Slice the remaining two tomatoes, and layer them on top with a few leaves of basil.
- Reduce the oven temperature to 375°F (190°C) and bake for another 30 minutes, until the crust is golden brown. Season with sea salt and drizzle with a bit of oil.
Notes
- For a deeper tomato flavor, roast them for an additional 10-15 minutes.
- Use a food processor to quickly make the tart dough if you’re short on time.
- Leftover tart is delicious cold or reheated; store in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 tart
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 35
- Fiber: 4
- Protein: 5
- Cholesterol: 20
Frequently Asked Questions
How do I prevent the tart from getting soggy on the bottom?
Roasting the tomatoes first removes much of their moisture, which is the main defense. You can also blind bake the shells for 5 minutes before filling them.
Can I use store bought puff pastry instead of making the dough?
Yes. Thaw it according to the package directions and cut it to fit your tart pans. The texture will be flakier and lighter than the shortcrust in this recipe, but it works well.
What types of tomatoes work best for this tart?
Roma or San Marzano tomatoes have less water and more flesh, which makes them ideal. Heirloom varieties add great flavor but release more juice, so roast them a few minutes longer.
