Got more cherry tomatoes than you know what to do with this summer? Bake them into these delicious cherry tomato tarts with shredded gruyere and fresh thyme. The tarts are easy and quick to bake and make a terrific appetizer or lunch alongside a fresh summer salad.
Looking for more ways to use up cherry tomatoes? Check out these Bruschetta with Basil-infused Olive Oil.
I love growing cherry tomatoes and always end up with tons of them in the summer. One of my favorite ways to eat them is in baked cherry tomato tarts with gruyere cheese. I find that baking tomatoes is a fantastic way to concentrate their flavor; it basically gets rid of all the water and you end up with pure tomato essence.
These tarts are quite simple to make, you roll out your savory pie crust, fit it into ramekins, then add shredded gruyere, the sliced cherry tomatoes, thyme and salt and pepper. Makes a fantastic appetizer or lunch.
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Cherry Tomato Tarts
For the crust:
- ½ pie crust recipe (if there is sugar in the recipe, leave it out), see notes for a recommendation
For the filling:
- 1 cup shredded gruyere
- 28 cherry tomatoes
- leaves of about 8 sprigs of thyme
- freshly cracked black pepper
- Heat the oven to 375 degrees F.
- Roll the pie crust dough out thin and fit into four 3.5-inch ramekins.
- Divide the cheese among the ramekins.
- Divide the thyme leaves among the ramekins.
- Slice the tomatoes and fit them on top of the cheese and thyme.
- Sprinkle some salt and freshly cracked black pepper over the tomatoes.
- Bake until the cheese is melted and the crust is golden-brown (25 to 30 minutes).