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Cheddar Tomato Tart

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With tomatoes in abundance at the farmer's market, buy a few and make this delicious cheddar tomato tart.

I have been sitting on this recipe for almost a year. This is because we made it last year during the late summer. It was too late in the year to share the recipe.

Now that we are heavy into tomato season, I figured it was the perfect time to share this delicious recipe with you!

How to Make a Cheddar Tomato Tart

For this recipe, we used fresh heirloom tomatoes that we picked up when we visited Evan's Orchard Farmer's Market in Georgetown, KY.

The minute we laid eyes on those tomatoes, we knew we would make this delicious and easy recipe.

The crust is made of cheese crackers. We used the cheddar cheese ones, but you can change it up by using any cheese crackers you can find at the store. I bet this would even be delicious with pepper jack crackers.

Once you get the crust all made, add your sauce, pile on the veggies, tomatoes, extra cheese, and the delicious flavor of my favorite herb — dill.

Then to finish it, fold all the sides around the tart and bake it in the oven for about 40 minutes or until the crust is nice and golden brown.

This Cheddar Tomato Tart embodies everything that summer is to me. Those fresh heirloom tomatoes really make this recipe sing.

You can use any tomatoes you want — Roma, beefsteak, you can even use cherry tomatoes. They will all really turn this tart into something amazing — I can promise that.

If you love recipes with tomatoes, here are a few more recipes that we have made that feature this beautiful red fruit!

Tomatoes are perfect for adding to any dish. If you use in-season tomatoes, the dishes that you can make will be even better!

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Yield: 8 Servings

Cheddar Tomato Tart

Cheddar Tomato Tart

This delicious cheesy tart is perfect for using up those beautiful tomatoes.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


For the Crust

  • 1 ¾ cups cheese crackers
  • 1 cup all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 8 tablespoons butter, cubed and chilled
  • 1 cup shredded cheddar cheese
  • 1 teaspoon apple cider vinegar
  • 3 tablespoons cold water

For the sauce

  • ¾ Cup Mayonnaise
  • ¼ Cup Sour Cream
  • ¼ Cup Shredded Parmesan
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Teaspoon Lemon Juice
  • ½ Teaspoon Red Pepper Flakes
  • ½ Teaspoon Dried Oregano
  • ½ Teaspoon Dried Parsley
  • 2 Teaspoons Garlic Powder

For the Tart Filling

  • ⅓2cup shredded cheddar cheese
  • 3 or 4 tomatoes, thinly sliced
  • 1 tablespoon fresh dill, plus more for garnish
  • 1 small onion, thinly sliced
  • ½ teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 large egg, beaten


  1. Mix up the sauce ingredients and set them aside.
  2. Add the cheese crackers, flour, salt, and pepper to a food processor. Pulse until the crackers are ground fine.
  3. Add in the butter and cheese and then pulse a few times until the crust comes together.
  4. Move the mixture to a large size bowl. Add in the vinegar and the water and knead by hand until it all comes together.
  5. You may need to add a little bit more water to the dough to make it come together until it is no longer crumbly. Add one tablespoon at a time.
  6. Shape the dough into a disc and tightly wrap it in plastic wrap. Chill in the refrigerator for 1 hour.
  7. After an hour, preheat the oven to 350 degrees.
  8. On a lightly floured surface, take the dough from the refrigerator and begin to roll it out until you get the dough in a nice round shape and about 1/8" to 1/4" thickness.
  9. Wrap the dough around the rolling pin and transfer to a pizza pan or a sheet pan.
  10. Spread the sauce mixture on the bottom of the crust. Leave a 1" edge around the dough because you will be pulling it up and around the tart.
  11. Add a layer of tomato slices. Be sure to overlap them some. Sprinkle with salt, pepper, dill, and half of the onions. Repeat this process one more time starting with the sauce.
  12. Sprinkle with 1/4 cup of cheddar cheese and then brush the sides of the tart with the beaten egg.
  13. Bake in the oven for 40-45 minutes or until the crust is golden brown around the edges.
  14. Let the tart cool for 20 minutes to allow the tomato juices to absorb.
  15. Sprinkle with remaining dill and a little more salt and pepper as desired.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 330Total Fat: 22gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 73mgSodium: 866mgCarbohydrates: 24gFiber: 2gSugar: 2gProtein: 9g

Did you make this recipe?

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Saturday 27th of August 2022

I'm totally digging all the cheese in that crust. This tart looks super rustic and delicious.

Jennifer Sikora

Monday 29th of August 2022

The cheese and the tomatoes together go so well together.

Ashley Marie Lecker

Tuesday 23rd of August 2022

I love a savory tart and the tomatoes look so pretty! I like that the filling has mustard- it gives a great flavor.

Jennifer Sikora

Monday 29th of August 2022

YEs! It is SO good.


Tuesday 16th of August 2022

Using cheese crackers for the crust is a great idea as it gives tons of flavor! There is tons of tomatoes in my garden and would love to try this! YUM!

Jennifer Sikora

Friday 19th of August 2022

You will want to make it again and again.

Lisa Kerhin

Sunday 14th of August 2022

I also forget to make tomato tarts so I'm saving this one to remind me!

Jennifer Sikora

Friday 19th of August 2022

You will love it.

Inger@Art of Natural Living

Friday 12th of August 2022

Love it--how clever to have cheese in the crust!

Jennifer Sikora

Friday 19th of August 2022

It makes it taste so good.

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