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…
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.
Roasted Tomato Cheese Tart
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.
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.
Lay the tomato slices over, mustard covered pastry, overlapping, as needed. Season with salt and pepper, to taste and sprinkle with thyme leaves.
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.
This roasted tomato cheese tart is the perfect summer meal for Meatless Monday or any day of the week. The smoked Gruyère cheese with 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
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 freshly cracked black pepper
- 1 tablespoon fresh thyme
- fresh basil leaves to taste, for garnish
Instructions
- 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.
- 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.
- Lay the tomato slices over, mustard covered pastry, overlapping, as needed. Season with salt and pepper, to taste and sprinkle with thyme leaves.
- 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.
givememeatloaf says
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!
Teresa Blackburn says
Debbie this is just beautiful and now I know what I am going to make with my next batch of homegrowns! Really wonderful post.
The Mountain Kitchen says
Thanks Teresa. Enjoy the recipe!
Liz says
Oh boy-it’s so delicious. I am drooling!
The Mountain Kitchen says
Thanks Liz! ?
victorialise says
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
The Mountain Kitchen says
It’s a great way to use up tomatoes. Hope you enjoy it, fellow mountain friend! 🙂
CakePants says
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!
The Mountain Kitchen says
Thank you! We have to rely on the farmers too. Nothing wrong with that! Hope you will give this a try. Have a great weekend… it’s almost here!
The Vegetarian Cooking Couple says
Looks so good! Nothing like a good fresh tomato.
The Mountain Kitchen says
So true! Thank you! 🙂