Roasted Tomato Cheese Tart {A Meatless Monday Recipe

Roasted Tomato Cheese Tart {A Meatless Monday Recipe

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.

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

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.

brushing the pastry with Dijon

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

tart ready for the oven

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.

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

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

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
Keyword cheese, tart, tomato
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 197kcal

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

  • 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.

Notes

Recipe adapted from Chuck Hughes

Nutrition

Calories: 197kcal | Carbohydrates: 17g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 112mg | Potassium: 242mg | Fiber: 1g | Sugar: 2g | Vitamin A: 835IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 1.2mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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