With tomatoes starting to come to harvest, make one a delicious cheddar tomato tart.
I have been sitting on this recipe for almost a year. The reason for 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 in the beginning of when tomatoes are coming to harvest, I figured it was the perfect time to share this delicious recipe with you!
How to Make a Cheddar Tomato Tart
The minute we laid eyes on those tomatoes, we knew we were going to 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, you pile on the veggies, the tomatoes, extra cheese and the delicious flavor of my favorite herb — dill.
Then to finish it, you fold all the sides around the tart and then 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 kind of 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!
- Egg in the Hole with Bursted Tomatoes
- Super Easy Homemade Marinara Sauce
- Red Lentil Pasta with Spicy Tomatoes
Tomatoes are perfect for adding to any dish. If you use in season tomatoes, the dishes that you can make will be even better!
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 Tart Filling
- 2 tablespoons dijon mustard
- ⅓ cup shredded cheddar cheese
- 3 heirloom 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
- Add the cheese crackers, flour, salt, and pepper into a food processor. Pulse until the crackers are ground fine.
- Add in the butter and cheese and then pulse a few times until the crust comes together.
- The butter should resemble pea-sized.
- Move the mixture to a large size bowl. Add in the vinegar and the water and knead by hand until it all comes together.
- 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.
- Shape the dough into a disc and tightly wrap in plastic wrap. Chill in the refrigerator for 1 hour.
- After an hour, preheat the oven to 350 degrees.
- On a lightly floured surface, take the dough from the refrigerator and begin to roll out until you get the dough in a nice round shape and about 1/8" to 1/4" thickness.
- Wrap the dough around the rolling pin and transfer to a pizza pan or a sheet pan.
- Spread the dijon mustard on the bottom of the crust. Leave a 1" edge around the dough because you will be pulling it up and around the tart.
- 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.
- Sprinkle with 1/4 cup of cheddar cheese and then brush the sides of the tart with the beaten egg.
- Bake in the oven for 40-45 minutes or until the crust is golden brown around the edges.
- Let the tart cool for 20 minutes to allow the tomato juices to absorb.
- Sprinkle with remaining dill and a little more salt and pepper as desired.
Amount Per Serving: Calories: 330Total Fat: 22gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 73mgSodium: 866mgCarbohydrates: 24gFiber: 2gSugar: 2gProtein: 9g