Full summer means abundant produce, and nothing is more welcome than ripe tomatoes. Tomato sandwiches, panzanella, bruschetta, fresh tomato sauce for pasta—this is also the time when I love a fresh tomato cheddar tart.
Often, I prebake a tart shell and then fill it with alternating slices of fresh tomato, basil and mozzarella. Because fresh mozzarella can be tough when heated, I bake the tart only long enough to warm everything without cooking too much. I wanted something less fussy. Adding cheddar cheese and some herbs to my favorite flaky dough produces a rich dough reminiscent of a southern-style cheese stick. It’s sturdy and holds up well without prebaking. (Note that the recipe makes enough dough for two tarts. Freeze whats left for the next time.)
The “filling” for this fresh tomato cheddar tart is a slick of Dijon mustard. Seeded mustard would be delicious too. You could even shred some smoky ham, prosciutto, or diced toasted almonds and sprinkle it on the mustard.
If you love them as I do, anchovies add something special to the baked tart but they are optional.
Jump to Recipe
Layering the tomatoes into the dough-lined tart pan is easy. Overlap the tomato slices half way. This helps the tart bake in a reasonable amount of time. If you try to pack too many slices into the dough-lined pan, moisture from the tomato slices will make the crust soggy.
Be generous with quality extra virgin olive oil. It helps the tomato slices brown and adds a unique flavor.
A nice layer of grated Parmesan adds flavor and a little crust on top too.
I can’t resist anchovies, which I add right before serving.
Kitchen Notebook
I’ve always wanted a long rectangular tart pan and found one recently at a church bazaar. It presents so well you too might want to buy one, but there is no need. The same amount of dough fits into an 8-inch round pan too.
Ingredients
8 ounces all-purpose flour, approximately 13/4 cups
1/4 teaspoon salt
3/4 cup (6 ounces) cold butter, cut into 10 pieces
1 cup grated aged cheddar cheese
1/2 teaspoon herbes de Provence or dried thyme
1/4 teaspoon black pepper
1/3 cup ice water
Dijon mustard, as needed
Two medium ripe tomatoes, sliced
5-6 cherry tomatoes
Extra virgin olive oil, as needed
Grated Parmesan cheese, as needed
Chopped fresh chives, parsley, or other tender herbs
Anchovy fillets, as needed (optional)
Directions
- For the Cheddar Dough:Place the flour, salt, butter, grated cheddar, herbs and pepper in the bowl of a food processor fitted with the steel cutting blade. Process for 5-8 seconds until the butter is cut into somewhat smaller lumps, about 1/2-inch cubes. Do not overmix.
- Add the water and process for 5 seconds until the flour is moistened.
- Dump the mixture into a large bowl and gather the dough into a ball. Knead gently if necessary, just to bind the ingredients. (If the dough seems too dry, add a few tablespoons of water until you can gather the dough into a ball.)
- Divide the dough evenly into two pieces. Wrap each piece in plastic wrap and refrigerate for at least 30 minutes before using.
- For the Tomato Filling:On a lightly floured surface, roll one piece of the dough into a rectangular shape about 8 inches by 16 inches. Fold the dough in half and transfer it to a 4 by 14-inch tart pan with a removable bottom.
- Tuck the dough into the pan, pressing lightly with your fingertips so that the dough touches all of the pan's sides. Use a rolling cutter or paring knife to trim the edges of the dough uniformly. Save the scraps of dough with the other piece for your next tart.
- Preheat the oven to 400°F. Using a spatula, spread a thick layer of mustard on the dough. Layer slices of tomato, overlapping by half, until the mustard is covered. Place the cherry tomatoes, cut side up, on top.
- Drizzle the tomatoes with olive oil. Season with salt and pepper. Sprinkle with Parmesan cheese, herbs.
- Bake until the crust is cooked through and golden and until the tomatoes brown, approximately 40-45 minutes.
- Remove the tart from the pan onto a cutting board or platter. Garnish with anchovy fillets if using and more fresh herbs.
Notes
This recipe makes enough dough for two tarts. When you roll out the dough for your first tart, save the scraps of dough with the other piece for your next tart. Freeze the second piece of dough until ready to use. Thaw it overnight in the refrigerator before using.
