Summer Tomato Tart

This amazing Summer Tomato Tart brings together perfectly ripe tomatoes, fresh basil, and gooey Fontina cheese for a dish you can truly enjoy any time of day!

Make sure to add this easy Tomato Pie to your summer meals when tomatoes are bursting with flavor. It’s ideal as a light dinner, a tasty appetizer, or a side dish. Honestly, I’d even happily eat it for breakfast!

When summer is at its fullest, ripe and juicy tomatoes are the star, and this summer tomato tart is hands down the easiest and tastiest way to showcase them. With layers of buttery flaky crust, melted Fontina cheese, fresh basil, a sprinkle of salt and pepper, and a drizzle of olive oil, this tart is simple but packs a big flavor punch.

You can save time by using a store-bought crust or make your own, then press the dough into a 9-inch tart pan. The assembly only takes minutes before baking it to a golden crust with bubbly cheese on top. What I love most is how versatile this tart is—you can serve it warm, at room temperature, or even chilled. It fits perfectly as a light dinner, a starter, a side, or yes, a special breakfast treat during summer’s peak.

Keep reading for a straightforward ingredient list, easy-to-follow steps, plus my top tips to keep the crust crispy, ideas to switch up flavors, and advice on storing and reheating so you can enjoy this summer tomato tart all week long.

What Makes It Special

• This tart is a fantastic way to highlight luscious summer tomatoes in all their glory.
• You can enjoy it hot from the oven, cool, or right at room temperature—so flexible!
• A slice of this heirloom tomato tart works great for lunch or dinner, whether as the main dish or a side.

Honestly, when July hits and those garden-fresh heirloom tomatoes show up at the market, I just can’t resist making this tart. Even in the summer heat, I’ll crank up the oven to create this fresh, cheesy, tomato-packed treat. Just look at it—how could anyone say no?

Crust and Filling Ingredients

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• 1 stick (4 ounces) cold butter, cut into small cubes
• 2 or more tablespoons ice water
• 8 ounces Fontina cheese, shredded (feel free to swap for mozzarella, Gruyère, or cheddar)
• 2 tablespoons fresh basil, chopped, plus extra for garnish
• 4 medium ripe tomatoes, sliced thin and drained on paper towels
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3–4 tablespoons extra-virgin olive oil

Assemble and Bake

1. Preheat oven to 400ºF (200ºC).
2. Pulse 1¼ cups flour and ½ teaspoon salt in a food processor until combined.
3. Add 4 ounces cold butter, pulse until mixture resembles coarse crumbs.
4. With processor running, add 2+ tablespoons ice water gradually until dough sticks when pinched; shape into a disc, wrap, and chill at least 1 hour (or use a store-bought crust).
5. Roll chilled dough into a 12-inch circle and press into a 9-inch tart pan with removable bottom; trim excess and chill about 30 minutes.
6. Slice 4 medium ripe tomatoes thin and drain slices on layers of paper towels, replacing towels as needed to remove excess liquid.
7. Sprinkle 8 ounces shredded Fontina evenly over the bottom of the crust.
8. Scatter 2 tablespoons chopped fresh basil over the cheese.
9. Arrange drained tomato slices over the basil and cheese, overlapping to cover the surface.

10. Season with ½ teaspoon salt and ¼ teaspoon black pepper, then drizzle 3–4 tablespoons extra-virgin olive oil over the tart.
11. Place the tart on a baking sheet and bake 20–30 minutes, until the crust is golden and the cheese bubbles.
12. Let the tart cool a few minutes, garnish with additional basil, and slice.

Smart Tips and Shortcuts

As a longtime tomato lover, I know that the word “pie” often makes you think of sweet fruit-filled pastry. But tomatoes are technically fruit too—and this savory summer tomato pie is a total must-make when you’re lucky enough to find ripe garden or vine tomatoes.

• If making crust feels like too much work in the summer heat, grab a quality premade dough to save effort.
• Once the crust is nestled in your tart pan, layer it with that juicy cheese, fresh basil, and perfectly sliced tomatoes. Finish with salt, pepper, and olive oil, then bake.
• For a colorful presentation, use a mix of red, yellow, and orange tomatoes—but one color works just as well. The key is picking tomatoes that are ripe and full of flavor.
• PRO tip: Layering cheese first creates a moisture barrier, keeping the crust crisp beneath those juicy tomatoes.
• Don’t have Fontina? No worries! Cheddar, mozzarella, or any melty cheese you love pairs wonderfully.
• It’s hard to wait, but let your tart cool a bit before slicing so the cheese firms up nicely.
• When tomatoes are at their tastiest in peak season, simple recipes like this summer tomato tart let their flavor truly shine.

Flavor Swaps and Add-Ins

Looking to mix things up? Here are easy swaps and extras you can try:

• Swap Fontina for mozzarella, sharp cheddar, Gruyère, goat cheese, or even a mix of your favorites.
• Add some savory cooked crumbled bacon or diced ham over the cheese before the tomatoes for a meaty touch.
• Try swapping basil for herbs like thyme, oregano, or rosemary for a new twist on flavor.
• Spread a thin coat of Dijon or whole-grain mustard on the crust before cheese for a tangy surprise.
• Use puff pastry for an extra flaky crust or a store-bought refrigerated pie crust for convenience.
• Go veggie-heavy by layering caramelized onions, roasted peppers, or thin slices of zucchini under the tomatoes.

Storage, Reheating, and Make-Ahead

Here’s how to keep your summer tomato tart fresh and delicious:

• Refrigerate: Let the tart cool to room temperature, cover it tightly with plastic wrap or foil, and store in the fridge for 3 to 4 days.
• Reheat: Warm individual slices in a 350ºF (175ºC) oven for 8 to 12 minutes to crisp the crust and melt the cheese again. Microwaving’s faster but can make the crust soft.
• Make ahead: You can prepare the crust in advance (or even prebake it) and refrigerate until ready to assemble and bake. For the best texture, assemble just before baking.
• Freeze: Fully cooled, baked slices can be wrapped tightly and frozen up to one month. Thaw overnight in the fridge and reheat in the oven.

Frequently Asked Questions

How Do You Serve a Tomato Tart?

You can serve this summer tomato tart as a main dish or as a side. It tastes great warm, at room temperature, or chilled. Pair a wedge with a crisp green salad or some grilled chicken for an easy, satisfying meal.

How Do You Store a Tomato Tart?

Store it covered in the fridge, wrapped tightly with plastic wrap or foil, for up to 3 to 4 days.

What Other Ingredients Can Be Added to a Fresh Tomato Tart?

Try adding crispy cooked bacon, diced ham, or swap basil for herbs like thyme and rosemary. Different cheeses like mozzarella, Gouda, or cheddar also work beautifully. Plus, a thin spread of Dijon mustard under the cheese adds great depth.

How Do You Keep the Crust From Getting Soggy?

Adding cheese right onto the crust first acts as a barrier against moisture. Some recipes sprinkle bread crumbs over the crust before cheese for extra soak-up power. Also, drain your sliced tomatoes well on paper towels—flip them once or twice and replace the towels to remove extra liquid before adding them to the tart.

Notes

Draining your tomatoes well by placing slices on layers of paper towels is key to preventing a soggy tart bottom.