Cherry Tomato Tarts

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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 nice, fresh summer salad.

Cherry tomato tarts in ramekins with sprigs of thyme.

This post was originally published on Jan. 18, 2015.

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.

Looking for more ways to use up cherry tomatoes? Check out these Bruschetta with Basil-infused Olive Oil.

Made this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!

Cherry tomato tarts in ramekins with sprigs of thyme.
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5 from 1 vote

Cherry Tomato Tarts

This recipe will make four 3.5 – inch tarts.
Prep Time:30 mins
Cook Time:30 mins
Total Time:1 hr
Course: Appetizer
Cuisine: French
Keyword: cherry tomato tarts, tomato tarts
Servings: 4 tarts
Calories (estimated): 310kcal


For the crust:

  • 1/2 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).


For a crust recipe I recommend Milk Street Kitchen’s No-Shrink Pie Dough.

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Cherry tomato tarts in ramekins with sprigs of thyme.


  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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