There are many fruits and vegetables I eat when not in season, but tomatoes are not one of them. I totally detest those artificial, watery and bland tomatoes and acknowledge only these ripened under hot summer sun, sensationally red, juicy and bursting with real tomato-summer flavor.
Croatian cuisine uses tomato in ways very similar, if not same, to Italian cuisine. People enjoy making tomatoes with parmigiano, basil, mozzarella and balsamic vinegar, and one of the most popular recipes is probably tomato salsa. My friend has a beautiful, simple recipe for this, a sauce made of 4 ingredients, so simple, yet so divine: tomatoes, olive oil, parsley and garlic. Served over home-made gnocchi.
This tomato tart is made with a beautiful dough that I recommend using for other tarts and simple filling starring tomatoes, of course. I’d say it resembles super-simplified pizza. It is one of those simple dishes that make great appetizer, light dinner or summer garden party food. 
Tomato tart
- Total Time: 70 minutes
- Yield: 1 tart 1x
Description
This summer tomato tart combines a buttery, cream cheese crust with juicy tomatoes, fresh herbs, and a hint of cheese, making it a delightful appetizer or light meal.
Ingredients
- 4 tbsp (55 g) butter
- 2 oz (55 g) cream cheese
- 1/4 cup (60 ml) heavy cream
- 1 tsp salt
- 3/4 cup (100 g) all-purpose flour
- 3 medium-sized tomatoes
- Fresh basil leaves
- Fresh thyme
- Cottage cheese
- Olive oil
- Grated Parmesan cheese
Instructions
- In a mixing bowl, combine 1.9 oz (55 g) butter with 1.9 oz (55 g) cream cheese until smooth.
- Add 1/4 cup (60 ml) heavy cream and mix well.
- Gradually add 100 g all-purpose flour and 1 tsp salt, kneading only until the dough forms a soft ball.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to fit your tart pan.
- Transfer the dough to the tart pan, trimming any excess.
- Slice 3 medium-sized tomatoes and arrange them over the dough.
- Sprinkle fresh basil leaves and thyme over the tomatoes.
- Add dollops of cottage cheese evenly over the tart.
- Drizzle with olive oil and sprinkle with grated Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the tomatoes are roasted.
- Let the tart cool slightly before serving.
Notes
- For best results, use ripe summer tomatoes for maximum flavor.
- The dough can be made ahead and refrigerated overnight.
- Serve warm or at room temperature.
- This tart pairs well with a light salad or a glass of chilled white wine.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3
- Sodium: 350
- Fat: 18
- Carbohydrates: 20
- Fiber: 2
- Protein: 5
- Cholesterol: 45
If You Liked This Recipe, You’ll Love These
- Tomato and Asiago Cheese Stuffed Meatballs
- Indian Inspired Cauliflower Kofta in Tomato Curry
- Elevated Tomato Salad by Chef Andrew Clatworthy from TRIO
- Fried Green Tomatoes Caprese Salad
Frequently Asked Questions
Why does the dough combine cream cheese and heavy cream alongside butter?
The dough calls for 55 g butter, 55 g cream cheese, and 1/4 cup (60 ml) heavy cream — an unusually rich trio. The cream cheese adds tang and keeps the pastry tender, the heavy cream creates a pliable, easy-to-roll dough, and the butter provides the flaky layers. The recipe notes this base is versatile enough to use for other tarts beyond this one.
Why does the dough need to refrigerate for 30 minutes before rolling?
Step 4 wraps the dough in plastic wrap and chills it for 30 minutes so the butter firms up again after being worked. Without chilling, the fat-rich dough would be too soft to roll cleanly and would shrink back when fitted into the tart pan. The notes add that the dough can be made ahead and refrigerated overnight.
What is cottage cheese doing in a tomato tart?
The recipe layers dollops of cottage cheese over the tomatoes, fresh basil, and thyme before the Parmesan and olive oil go on. It acts as a mild, creamy binding element that softens during the 30-minute bake at 375°F (190°C) and balances the acidity of the summer tomatoes.
Should this tart be served hot or cold?
The notes say it can be served warm or at room temperature. The article also notes it pairs well with a light salad or a glass of chilled white wine.
