Barefoot Contessa Anna’s Tomato Tart is made with all-purpose flour, unsalted butter, tomatoes, Gruyère cheese, Parmesan cheese, Dijon mustard, and fresh herbs. This recipe creates a savory, cheesy tart layered with ripe tomatoes and aromatic herbs. It takes about 1 hour and 55 minutes to prepare and serves 6.
Barefoot Contessa Anna’s Tomato Tart Ingredients
For the crust:
- 2½ cups all-purpose flour
- Kosher salt
- 12 tablespoons (1½ sticks) cold unsalted butter, ½-inch-diced
- 2 cold extra-large egg yolks
- ½ cup ice water
- 2½ pounds dried beans, for baking the crust (optional)
For the filling:
- 2½ pounds firm medium (2½-inch) tomatoes, cored and sliced ¼ inch thick
- 1 cup whole fresh parsley leaves, lightly packed
- ½ cup coarsely chopped fresh basil leaves, lightly packed
- 3 large garlic cloves
- 1 tablespoon fresh thyme leaves
- Kosher salt and freshly ground black pepper
- ½ cup good olive oil
- 6 tablespoons Dijon mustard
- ¾ pound grated Gruyère cheese (1 pound with rind)
- ½ cup plus 2 tablespoons freshly grated Italian Parmesan cheese
How To Make Barefoot Contessa Anna’s Tomato Tart
- Make the Dough: In a food processor, combine flour and 1 tsp salt. Add butter and pulse until the butter is pea-sized. Add yolks and pulse. With the motor running, slowly add ice water until dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Prepare Tomatoes: In a bowl, mix sliced tomatoes with herb mixture made by blending parsley, basil, garlic, thyme, 1 tsp salt, and 1 tsp pepper in a food processor. While processing, stream in olive oil until combined. Pour over tomatoes and toss gently.
- Pre-Bake the Crust: Roll dough into an 11×17-inch rectangle and place on a parchment-lined sheet pan. Cover with another sheet pan or foil and dried beans. Bake at 400°F for 15 minutes. Remove top pan or beans, prick crust with a fork, and bake another 8–10 minutes. Cool for 15 minutes.
- Assemble the Tart: Reduce oven to 375°F. Brush crust with Dijon mustard. Sprinkle with all but ½ cup of Gruyère and ½ cup Parmesan. Arrange overlapping tomato slices in rows on top. Strain off any excess tomato liquid before using the remaining herb mixture. Sprinkle reserved cheeses on top.
- Bake the Tart: Bake for 30 minutes until golden and bubbly.
- Serve: Cool slightly, cut into squares, and serve warm or at room temperature.
Recipe Tips
- Use Firm Tomatoes: This helps avoid excess moisture in the tart.
- Pre-Bake the Crust: Blind baking keeps the crust from getting soggy.
- Strain Tomato Mix: Drain off any liquid to prevent a watery tart.
- Don’t Skip the Mustard: It adds depth and pairs perfectly with the cheese.
- Serve at Room Temperature: Flavors continue to develop as it cools.
What To Serve With Tomato Tart
This savory tart pairs wonderfully with a green salad, a chilled glass of rosé, or a light soup like gazpacho. It’s also perfect as part of a brunch spread.
How To Store Tomato Tart
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Warm gently in the oven at 300°F until heated through.
Freeze: Not recommended due to the high moisture content of the tomatoes.
Tomato Tart Nutrition Facts
- Calories: 470
- Total Fat: 32g
- Saturated Fat: 17g
- Carbohydrates: 32g
- Sugar: 4g
- Protein: 15g
- Sodium: 580mg
FAQs
Can I use store-bought crust?
Yes, for convenience, you can use a quality prepared pie or tart crust.
What cheese substitutes can I use?
Fontina or sharp white cheddar can be used instead of Gruyère.
Can I make the dough ahead of time?
Yes, it can be refrigerated for up to 2 days or frozen for longer storage.
Should I peel the tomatoes?
No need—leave the skins on for color and texture.
Is it good cold?
Yes, this tart is delicious warm or at room temperature.
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Barefoot Contessa Anna’s Tomato Tart
Description
A rustic tart made with fresh tomatoes, Gruyère, Dijon mustard, and herbs on a flaky homemade crust.
Ingredients
Crust:
Filling:
Instructions
- Combine flour and salt in food processor. Add butter, pulse. Add yolks and ice water until dough forms. Chill 30 minutes.
- Process parsley, basil, garlic, thyme, salt, and pepper. Add olive oil. Mix with tomatoes and set aside.
- Roll dough into 11×17” rectangle. Bake at 400°F with weights 15 min, remove weights, pierce, bake 8–10 min more. Cool.
- Lower oven to 375°F. Brush crust with mustard. Add Gruyère (save ½ cup), ½ cup Parmesan. Arrange tomatoes. Add herb mix.
- Sprinkle remaining cheeses. Bake 30 minutes.
- Cool slightly. Cut into squares. Serve warm or at room temperature.