Wednesday, August 23, 2017

Tomato Gruyére Tart with Shallots and Thyme

I don't know about you all but I'm trying to pack as many tomato recipes into these last summer meals to take advantage of the last of the tasty, colorful fresh summer bounty. When I see beautiful colorful fresh tomatoes in the markets I just can't resist buying them.

Having way too many to use up on salads, I'm always looking for new creative ways to use them up. Here's a quick, creative and delicious solution. The recipe takes 45 minutes tops. 

I used two sizes of tomatoes for this one pan meal. The smaller ones I left whole but feel free to improvise with your own selection of tomatoes. I also love the addition of fresh thyme to this tart but you can use fresh basil or whatever you have on hand or what's fresh from your garden. 

Tomato Gruyére Tart 
with Shallots & Thyme
Prep time: 25 minutes
Bake time: 20 minutes
Yield: Serves 4
  • 1 cup flour
  • 1 teaspoon salt
  • 5 tablespoons plus one teaspoon unsalted cold butter
  • 1 egg yolk
  • 2 tablespoons milk
  • 2 large shallots
  • 1/2 teaspoon of white granulated sugar
  • Kosher salt and freshly ground pepper to taste
  • 3 plus 1 tablespoons extra virgin olive oil divided
  • 4 extra long Roma tomatoes
  • 2 cups of cherry or grape tomatoes.
  • 1 tablespoon thyme leaves plus 6 small sprigs
  • 3.5 oz grated Gruyére cheese


  • In a bowl whisk together the flour and salt. 
  • Cut the butter into small pieces and rub it into the flour mixture. 
  • Add the egg yolk and the milk and knead until the dough comes together.
  • Wrap in plastic cling film and place in the refrigerator.
  • Peel and slice the shallots.
  • Heat the teaspoon of butter and one tablespoon of the olive oil in a small skillet.
  • Add the sliced shallots to the pan and sautee.
  • Add the sugar and season with salt and pepper. 
  • when the shallots have softened and browned. Remove from the heat and set aside. 
  • Wash the Roma tomatoes and cut out the stem parts and the middles  Slice the tomatoes into thin strips lengthwise.
  • Heat the oven to 400 degrees F.
  • Line a baking sheet with parchment paper. 
  • Turn the dough out onto a lightly floured surface. Knead again and roll the crust out into a circle. Use your fingers to curl the edges up,.
  • In a small separate bowl, whisk together the Gruyére cheese with the breadcrumbs.
  • Scatter the grated cheese and breadcrumbs mixture evenly over the top of the crust. 
  • Divide the cooked shallots over the top of the cheese
  • Lay the plum tomato pieces on top of the cheese. Add the cherry or Roma tomatoes over the top. 
  • Sprinkle with the tablespoons of thyme leaves. Drizzle the remaining 3 tablespoons of olive oil on top over the tomatoes. 
  • Season with kosher salt and freshly ground pepper.
  • Place in the oven and bake for 20 minutes.
  • Remove from the oven and immediately slice and serve. 

Like tomato tarts? Try these recipes:

Heirloom Tomato Mascarpone Tart with Whole Wheat Parmesan Crust / Ramp Cherry Tomato Tart with Parmesan Crust 

1 comment:

  1. Wow, great recipe if you're short on time and have lots of tomatoes. It looks so summery too!! Thanks for sharing.


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