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Plum Tomato Tart Recipe

Plum Tomato Tart

Course Appetizer, Main Course, Side Dish
Cuisine American
Keyword plum-tomato-tart
Prep Time 20 minutes
Cook Time 35 minutes
1 hour
Total Time 1 hour 55 minutes
Servings 8 pieces
Calories 337kcal
Author Melissa Sperka


  • 5 medium plum tomatoes thinly sliced
  • 1 teaspoon kosher salt
  • 1 9 inch refrigerated pie crust
  • 1 tablespoon salted or unsalted butter melted
  • 4 oz chive and onion cream cheese softened
  • ¼ cup mayonnaise
  • 1 tablespoon chopped chives
  • 1 clove garlic minced
  • 2 cups shredded sharp cheddar cheese
  • ¼ teaspoon freshly ground black pepper adjust to taste
  • 2 tablespoon 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 ½ 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.


Serving: 1piece | Calories: 337kcal | Carbohydrates: 15g | Protein: 10g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 700mg | Potassium: 151mg | Fiber: 1g | Sugar: 2g | Vitamin A: 817IU | Vitamin C: 6mg | Calcium: 246mg | Iron: 1mg