Plum Tomato Tart
While I dearly love garden fresh summer tomatoes when in season, plum tomatoes are available year-round. They’re able to be easily found in most any local grocery store or market and provide the perfect topping for this tart. I enjoy serving this type of tomato tart for breakfast, brunch, tea parties, holiday appetizers and more.
Fluted Tart Pan
As you can see in the pictures, I use a fluted tart pan with a removable bottom to bake this tart. I love the look it gives to the crust but, you can use any square, rectangular or round pan in a similar size. Keep in mind that refrigerated pie crusts, when brought to room temperature per the package instructions, are pliable and can be reshaped to fit any size pan. When doing so, if the crust tears a bit just pinch it back together and you’ll be good to go.
Don’t Skip Salting the Tomatoes
The initial step of salting the tomatoes is imperative to making this tart. The light sprinkling of kosher salt not only seasons the tomatoes but, pulls the juice from the slices and intensifies the flavor. Taking a few minutes to do this, will ensure the tart won’t be watery and the slices won’t release juice while baking.
Other Fresh Tomato Recipes To Try
For more cooking inspiration, checkout my Parade collection of 25 Quick Ways To Enjoy Fresh Sweet Summer Tomatoes that are certain to inspire you. A fan favorite is this recipe for Baked Pimiento Cheese Tomatoes here in the MSSK recipe index. Also these Cheesy Stuffed Italian Tomatoes from Taste and Tell.
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Helpful Kitchen Items:
- Fluted Tart/Quiche Pan with Removable Bottom
- Stainless Steel Onion/Tomato Holder and Slicer
- Cutting Boards
- Parmesan Cheese Grater
Plum Tomato Tart
- 5 medium plum tomatoes thinly sliced
- 1 tsp kosher salt
- 1 9 inch refrigerated pie crust
- 1 Tbsp salted or unsalted butter melted
- 4 oz onion & chive cream cheese softened
- 1/4 cup mayonnaise
- 1 Tbsp chopped chives
- 1 clove garlic minced
- 2 cups shredded sharp cheddar cheese
- 1/4 tsp freshly ground black pepper adjust to taste
- 2 Tbsp grated Parmesan cheese
- Arrange tomato slices in a single layer on doubled paper towels. Sprinkle lightly with kosher salt. Gently press another paper towel on top. Allow to sit for 10 minutes to release juice.
- Preheat the oven to 425°F. Brush a 9 x 9 inch tart pan or similar with melted butter. Fit pie crust into buttered tart pan. Prick the bottom with a fork, brush with remaining butter. Bake for 8 minutes. Set aside to cool slightly. Lower oven temperature to 350°F.
- In a small mixing bowl, whip together cream cheese, mayonnaise, fresh chives and garlic with a hand mixer until fully combined.
- Spread evenly over bottom of crust. Sprinkle with 1/2 shredded sharp cheddar cheese.
- Arrange tomato slices over cheese. Season with black pepper. Sprinkle with remaining shredded cheese and Parmesan.
- Bake at 350°F for 35 minutes until the edges are golden and the cheese is bubbly. Cool just until warm, then slice and serve.