I came across some fantastic summer tomatoes and wanted nothing more than to enjoy them all summer. They had the strongest sweetest flavor I have found in tomatoes in a long time and they lent themselves to this Roasted Tomato Tart flawlessly. And the parmesan crust and a layer of Boursin cheese, a match made in heaven!
Assembling the Tart
Summers freshest tomatoes are the base for this delicious Roasted Tomato Tart. Find the ripest and freshest ones you can get your hands on.
I slice and season the tomatoes before they go in the tart shell so that they can release their excess juices before being baked. I use some greek seasoning, salt, pepper, olive oil, and basil and let them hang out while I rest the Parmesan Pie Crust dough.
Then par-bake the tart shell and coat the bottom of it with Boursin Cheese. This gives extra flavor to the tart as well as insulating it a little bit and keeping the juice from the tomatoes from making the crust soggy.
Then lift the tomatoes from the juice and place them in the tart shell.
Bake the tart off until the tomatoes begin to caramelize and the tart shell is fully crisped.
Let the tart cool in the pan for 10-15 minutes. Place it on a platter and slice into 5-6 large slices and top with a few leaves of fresh basil. Believe me, you want a big slice!
Make it a meal
This recipe pairs really well with a nice side salad or bowl of soup to make the perfect light lunch. I also pair a nice big slice, maybe cutting only in 4 pieces, and serve it with a grilled chicken breast for a beautiful summer dinner. It goes fantastically with a nice grill protein, even a nice steak would be great with it.
The Best ingredients!
If you need the perfect tart pan for this, grab THIS ONE, it is just the right size for dinner and the removable bottom is my preference. You also want to invest in good olive oil for a recipe like this, it provides so much flavor and THIS is my current favorite. And if you need a good Greek Seasoning, I keep THIS ONE stocked at all times in my spice cabinet!
- 1 recipe Parmesan Pie Crust
- 6-8 Roma Tomatoes, wedged
- 1 tablespoon Olive Oil
- 1 teaspoon Greek Seasoning
- Kosher Salt
- Fresh Cracked Black Pepper
- 5 Basil Leaves, sliced
- ½ Boursin Cheese Wheel, Garlic and Herb
- Follow the directions fo the pie crust and par-bake for 15 minutes.
- While your crust is chilling and par-baking marinate the tomatoes.
- To marinate the tomatoes, combine the tomato wedges, olive oil, greek seasoning, salt, pepper, and basil in a bowl and let them hang out on the counter while you prepare the crust.
- When the crust is finished par-baking, spread the Boursin cheese in the bottom of the crust and top with the tomatoes. Lift the tomatoes out of the bowl leaving the juices that have run off at the bottom. You do not want to add the juices to the crust or it will become too soggy.
- Bake the filled tart at 350˚f for 40-45 minutes, until the crust is well set and the tomatoes have roasted.
- Let cool, 10-15 minutes in the pan, slice, and enjoy.
This recipe pairs really well with a simple grilled chicken breast to make it a dinner, or a side of soup or salad for a light lunch.
Pair with my Parmesan Pie Crust, get the recipe HERE!
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
If you make this recipe, please let me know by leaving a review at the bottom of this page!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!