Roasted Tomato Cheese Tart {A Meatless Monday Recipe

Roasted tomato cheese tart: puff pastry, ripe tomatoes Dijon mustard, smoked Gruyere cheese, simply seasoned with fresh thyme, fresh basil, salt and pepper. | TheMountainKitchen.com

Summer brings an abundance of vine ripened tomatoes everywhere. When they start coming off the vine, there never seem to be quite enough recipes to use up these beauties from spoiling. If you are looking for a tomato recipe, this roasted tomato cheese tart may be exactly what you are looking for.

I made this tart last week from some beautiful tomatoes I bought at the farmers’ market. David and I gave up on growing our own tomatoes. We don’t like the quality we get from tomatoes grown in pots and you’ve heard about our critter horror stories. We have accepted that we have been defeated and are happy to rely on our local farmers for produce. Not to mention the fact that we are a little lazy… Actually no, I take that back. We get up every day at the butt-crack-o-dawn to commute to the city. That’s over 500 miles a week just to go to work. No, we are not lazy. Crazy? Maybe…

Roasted tomato cheese tart: puff pastry, ripe tomatoes Dijon mustard, smoked Gruyere cheese, simply seasoned with fresh thyme, fresh basil, salt and pepper. | TheMountainKitchen.com

This roasted tomato cheese tart is easy to make, using frozen puff pastry dough as the soft warm pillowy bed for the vine ripened tomatoes to rest, with Dijon mustard and smoked Gruyère cheese, simply seasoned with fresh thyme, salt and pepper; garnished with fresh basil.

Here’s how I made this amazing summer tart:

Roasted tomato cheese tart: puff pastry, ripe tomatoes Dijon mustard, smoked Gruyere cheese, simply seasoned with fresh thyme, fresh basil, salt and pepper. | TheMountainKitchen.com

Roasted Tomato Cheese Tart | Servings: 8 | Time: 45 Minutes

Recipe adapted from Chuck Hughes

  • One 10-inch sheet frozen puff pastry, defrosted
  • 2 to 4 tablespoons Dijon mustard
  • 6 to 8 smoked Gruyère cheese slices ~ if you cannot find it regular Gruyère or Swiss cheese will work
  • 6 medium ripe tomatoes, sliced ¼-inch thick
  • Kosher salt and fresh cracked black pepper
  • 1 tablespoon fresh thyme
  • fresh basil leaves, to taste for garnish

Preheat the oven to 400 degrees F. Lightly grease a baking sheet or line with parchment paper; set aside.

Unfold the pastry sheet and roll it out with a rolling-pin until it is long enough to fit into the baking sheet. Place the pastry sheet onto a baking sheet, pressing and reshaping to fit the pan as close to size as possible.

Roasted tomato cheese tart: puff pastry, ripe tomatoes Dijon mustard, smoked Gruyere cheese, simply seasoned with fresh thyme, fresh basil, salt and pepper. | TheMountainKitchen.com

Using a knife score a line about 1-inch from the edge around the perimeter. Poke the dough with a fork inside the scored lines. Spread the mustard onto the pastry within 1 inch of the edge. Then top with cheese slices trying to cover the area inside the border the best you can.

Roasted tomato cheese tart: puff pastry, ripe tomatoes Dijon mustard, smoked Gruyere cheese, simply seasoned with fresh thyme, fresh basil, salt and pepper. | TheMountainKitchen.com

Lay the tomato slices over, mustard covered pastry, overlapping, as needed. Season with salt and pepper, to taste and sprinkle with thyme leaves.

Roasted tomato cheese tart: puff pastry, ripe tomatoes Dijon mustard, smoked Gruyere cheese, simply seasoned with fresh thyme, fresh basil, salt and pepper. | TheMountainKitchen.com

Bake in the preheated oven, for 20 to 25 minutes, or until the pastry is crisped and slightly browned on the edges.

Allow the tart to cool slightly for about 5 minutes. Cut the tart into 8 squares and garnish with fresh basil leaves. Can be served hot, warm or at room temperature.

Roasted tomato cheese tart: puff pastry, ripe tomatoes Dijon mustard, smoked Gruyere cheese, simply seasoned with fresh thyme, fresh basil, salt and pepper. | TheMountainKitchen.com

Roasted tomato cheese tart: puff pastry, ripe tomatoes Dijon mustard, smoked Gruyere cheese, simply seasoned with fresh thyme, fresh basil, salt and pepper. | TheMountainKitchen.com

This roasted tomato cheese tart is the perfect summer meal for Meatless Monday or any day of the week. The smoked Gruyère cheese withe fresh vine ripened tomatoes was a really nice combination. Hurry up and try this before summer is over, because it’s going by so fast!

Roasted tomato cheese tart: puff pastry, ripe tomatoes Dijon mustard, smoked Gruyere cheese, simply seasoned with fresh thyme, fresh basil, salt and pepper. | TheMountainKitchen.com
Print
Roasted Tomato Cheese Tart
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Roasted tomato cheese tart puff pastry made with vine ripe tomatoes Dijon mustard, smoked Gruyère cheese, simply seasoned with fresh thyme, salt and pepper.
Course: Appetizer, Main Course
Cuisine: Vegetarian / Meatless Monday
Servings: 8
Author: Debbie Spivey
Ingredients
  • 1 10-inch sheet frozen puff pastry defrosted
  • 2 to 4 tablespoons Dijon mustard
  • 6 to 8 smoked Gruyère cheese slices Regular Gruyère or Swiss cheese will work
  • 6 medium ripe tomatoes sliced ¼-inch thick
  • Kosher salt and fresh cracked black pepper
  • 1 tablespoon fresh thyme
  • fresh basil leaves to taste, for garnish
Instructions
  1. Preheat the oven to 400 degrees F. Lightly grease a baking sheet or line with parchment paper; set aside.
  2. Unfold the pastry sheet and roll it out with a rolling-pin until it is long enough to fit into the baking sheet. Place the pastry sheet onto a baking sheet, pressing and reshaping to fit the pan as close to size as possible.
  3. Using a knife score a line about 1-inch from the edge around the perimeter. Poke the dough with a fork inside the scored lines. Spread the mustard onto the pastry within 1 inch of the edge. Then top with cheese slices trying to cover the area inside the border the best you can.

  4. Lay the tomato slices over, mustard covered pastry, overlapping, as needed. Season with salt and pepper, to taste and sprinkle with thyme leaves.
  5. Bake in the preheated oven, for 20 to 25 minutes, or until the pastry is crisped and slightly browned on the edges.
  6. Allow the tart to cool slightly for about 5 minutes. Cut the tart into 8 squares and garnish with fresh basil leaves. Can be served hot, warm or at room temperature.
Recipe Notes

Recipe adapted from Chuck Hughes

10 thoughts on “Roasted Tomato Cheese Tart {A Meatless Monday Recipe

  1. Lately you have basically been making everything I’ve been craving – it’s really uncanny! 😀 Love the dijon mustard in the recipe – having a girls night soon and plan to make this!

  2. Wow, definitely going to have to try this! Will be a perfect addition to our vegetarian meals. Thanks for sharing!! -Tori, from the Colorado Rocky Mountains x

  3. This looks so beautiful and delicious! The colors in this are so striking, and I love recipes that rely on fresh, seasonal produce. Unfortunately, I don’t have a green thumb, but thank goodness for farmers markets!

  4. Pingback: Easy Cherry Cream Cheese Danish With Vanilla Glaze

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