Tomato Tart Recipe

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A rustic tomato tart is the perfect solution to big summer harvests of tomatoes.
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Ilona Oppenheim celebrates the earth’s natural bounty with the rustic recipes in “Savor,” from local eggs, meat and dairy to more adventurous fare from the woods and streams.
1 hr 30 min DURATION
45 min COOK TIME
45 min PREP TIME
4-6 servings SERVINGS


    Tomato Tart

    • Savory Pastry Dough
    • 4 medium tomatoes, cut into thin slices, or 1 pint cherry tomatoes, cut in half
    • 1 tablespoon flaky sea salt
    • 1 tablespoon extra-virgin olive oil, plus more for drizzling
    • 1 medium onion, thinly sliced
    • All-purpose flour, for shaping the crust
    • Leaves from 2 fresh thyme sprigs

    Savory Pastry Dough

    • 1 cup organic spelt flour plus more for shaping the crust
    • 1 teaspoon chopped fresh rosemary
    • 1/2 teaspoon fine sea salt
    • 1/4 cup extra-virgin olive oil
    • 2 tablespoons unsalted butter at room temperature
    • 3 tablespoons white wine


    • Tomato Tart Preheat the oven to 350 degrees F.
    • Spread the tomato slices out over several layers of paper towels. Sprinkle them evenly with the salt and let drain for 30 minutes.
    • Meanwhile, coat a medium sauté pan with the olive oil and sauté the onion, stirring occasionally, until soft and sweet, about 8 minutes.
    • Put the Savory Pastry Dough on a baking sheet.
    • Lightly flour your hands and gently pull and stretch the dough into a 13- to 14-inch circle.
    • Spread the onions over the dough, leaving a 2-inch border.
    • Arrange the tomatoes over the onions; there should be no onions visible when all the tomatoes have been layered on top. Drizzle with the olive oil and top with the thyme sprigs.
    • Fold the border of the dough over the filling. Bake until the crust is golden brown, 40 to 45 minutes.
    • This tart can be served hot out of the oven but is just as delicious at room temperature. Keep leftovers covered in the refrigerator for up to 4 days or freeze for up to 2 months. Bring back to room temperature before serving or reheat in the oven. Savory Pastry Dough
    • Combine the flour, rosemary, and salt in a large bowl. Add the olive oil and butter and mix together by hand until the dough has the consistency of wet sand. Add the wine and mix together. If the dough is too dry and does not come together, add a little water.
    • Knead the dough by hand inside the bowl for a few minutes until it comes together as a ball. Cover with plastic and refrigerate for at least 30 minutes or overnight.

      More recipes from Savor:

      Bison Rib-eye Steak Recipe with Porcini Mushrooms
      Excerpted from Savor by Ilona Oppenheim (Artisan Books). Copyright © 2016. Photographs by Ilona Oppenheim.

    Learn how to make simple and satisfying meals with Ilona Oppenheim’s first book, Savor (Artisan Books, 2015). Whether you’re making dinner on a Tuesday night in the suburbs or have the luxury of being at your dream getaway, you can bring a taste of the great outdoors to your meals. Oppenheim uses the best ingredients nature has to offer to create straightforward, comforting dishes for family and friends. The following Tomato Tart recipe is from “From the Earth.”

    This tart makes great use of sun-ripened, fresh-off-the-vine tomatoes, so when your garden is overflowing with them, reach for this recipe. The dough is shaped into a free-form crust, making a beautiful rustic tart. The tart crust is a good vehicle for tasting the nuances of different flours. It’s a great way to see how flours can differ in texture, too. This recipe uses spelt or farro flour, which produces a firm, hearty crust.

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