Tomato Tarts

Tomato Tart Recipe

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Just some quick and easy tomato tarts here today. I find baking tomatoes like this to be a great way to concentrate their flavor. These tarts are made with the same easy and flaky dough recipe from that I used for my chocolate espresso meringue tarts a while ago and then I just added gruyere, the tomatoes, thyme and salt and pepper. Yum!


Tomato Tarts Recipe


This recipe will make four 3.5 – inch tarts.

For the crust:

  • 1 teaspoon white vinegar
  • 4 teaspoons milk
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons shortening
  • 2 tablespoons butter, softened and cut into small chunks

For the filling:

  • 1 cup shredded gruyere
  • 28 cherry tomatoes
  • leaves of about 8 sprigs of thyme
  • freshly cracked black pepper



  1. Heat the oven to 375 degrees F.
  2. Mix the vinegar and the milk. Set aside.
  3. Whisk together flour and salt, then cut in the shortening and the butter.
  4. Pour the milk/vinegar into the flour/fat and mix with a wooden spoon until the dough forms a ball and doesn’t stick to the sides of the bowl anymore (it should have the consistency of play dough).
  5. Wrap the dough in plastic wrap and chill in the fridge for 10 minutes.
  6. Roll the dough out thin and fit into four 3.5-inch ramekins. (Gather the scraps and roll them out again).
  7. Divide the cheese among the ramekins.
  8. Divide the thyme leaves among the ramekins.
  9. Slice the tomatoes and fit them on top of the cheese and thyme.
  10. Sprinkle some salt and freshly cracked black pepper over the tomatoes.
  11. Bake until the cheese is melted and the crust is golden-brown (25 to 30 minutes).


Food Photography and Styling: I’ve baked these little tarts many times and I usually take them out of their molds but they always look very messy that way so I decided for the photo to bake them in nice ramekins and leave them in there. The little “trivet” underneath the ramekin is a small tile with a pattern glued onto it. (I didn’t make that myself, I bought it at a yard sale). I have burlap in different colors and used a beige piece as a tablecloth and then put my brown burlap ribbon on top. Red and green go well together so I made sure to sprinkle some fresh thyme all over the set. I lit the set from the side and back with strobe and reflected some light back onto the front of the set.

Nikon D300, 105mm, f/5, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.


  1. Nagi@RecipeTin Eats says:

    ooh, I love this! I love that the filling is so simple. If I go to the effort to make pastry, I want the filling to be easy otherwise I might lose steam!

    Gosh I love this picture. The diversity in moods you are able to create truly amazes me.

    • Nicole B. says:

      I hear you, and yes, this filling couldn’t be any easier and actually the pastry crust is really easy too. And thank you so much for your kind words about my photography, as always, Nagi! :)

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