The Ultimate Roasted Tomato Tart with Parmesan Crust & Creamy Boursin

There’s nothing quite like the peak of summer to bring forth an abundance of incredibly flavorful, sweet tomatoes. Recently, I stumbled upon a batch that truly captured the essence of sunshine – the kind that bursts with an intense, sugary flavor, unlike anything I’d tasted in ages. These glorious tomatoes became the muse for this exquisite Roasted Tomato Tart, a dish designed to celebrate their natural beauty. Paired with a rich, flaky Parmesan pie crust and a luxurious layer of herby Boursin cheese, this tart isn’t just a recipe; it’s a testament to simple, seasonal perfection. It’s a match made in culinary heaven, promising a symphony of textures and tastes with every bite.

Crafting Your Perfect Roasted Tomato Tart: Step-by-Step Assembly

The foundation of any truly great tart lies in its ingredients, and for this Roasted Tomato Tart, the star performers are undoubtedly the freshest summer tomatoes. To achieve that unparalleled taste, seek out the ripest, most vibrant tomatoes you can find. Farmers’ markets are often the best source for these gems, offering varieties that are bursting with flavor and perfect for roasting.

Before these juicy beauties even think about entering the tart shell, I put them through a crucial preparatory step: slicing and seasoning. This isn’t just about adding flavor; it’s also about extracting excess moisture. By allowing the seasoned tomato slices to rest, they naturally release their juices, preventing the dreaded soggy crust syndrome later on. My preferred seasoning blend includes a generous sprinkle of Greek seasoning, a touch of kosher salt to draw out moisture, freshly cracked black pepper for a hint of spice, a drizzle of high-quality olive oil to tenderize and enrich, and a handful of fresh basil leaves for aromatic depth. While these tomatoes marinate and release their flavorful liquids, I prepare and rest the Parmesan Pie Crust dough, ensuring both components are perfectly ready for assembly.

The next essential step involves par-baking the tart shell. This initial bake helps create a sturdy, crisp foundation. Once the Parmesan crust is partially baked, its bottom is coated with a generous, creamy layer of Boursin cheese, specifically the Garlic and Herb variety. This isn’t just for flavor – though it adds an incredible, aromatic richness that perfectly complements the tomatoes. It also acts as an insulating barrier, providing an extra layer of protection against the tomatoes’ residual moisture, ensuring the crust remains delightfully crisp and never soggy. The Boursin cheese melts slightly during the final bake, creating a luscious, savory backdrop for the roasted tomatoes.

With the crust prepared and the Boursin cheese spread, it’s time for the tomatoes to take their place. Carefully lift the seasoned tomato slices from their marinating bowl, leaving any accumulated juices behind. This is crucial for maintaining a crispy crust. Arrange the tomatoes artfully within the tart shell, overlapping them slightly to create a beautiful mosaic. The visual appeal is almost as important as the taste, and a well-arranged tart promises an inviting presentation.

Finally, the tart goes into the oven to bake to golden perfection. The baking process transforms the vibrant tomatoes, causing their natural sugars to caramelize, intensifying their sweetness and creating beautifully blistered edges. The Parmesan crust continues to crisp and deepen in color, turning a rich, golden brown. You’ll know it’s ready when the crust is fully set and the tomatoes are tender, slightly shrunken, and caramelized at the edges, filling your kitchen with an irresistible aroma. This stage is where all the flavors meld together, creating a harmonious and deeply satisfying savory tart.

Once baked, allow the tart to cool in the pan for about 10-15 minutes. This cooling period is essential as it allows the crust to firm up completely, preventing it from crumbling when you remove it from the pan. Then, carefully transfer it to a platter. Slice the tart into generous portions – 5 to 6 large slices are ideal for showcasing its beautiful layers. A final flourish of fresh basil leaves scattered over the top adds a touch of freshness and a vibrant pop of color. Trust me, you’ll want a substantial slice of this incredible savory creation!

Serving Suggestions & Meal Pairings for Your Savory Tomato Tart

This versatile Roasted Tomato Tart isn’t just a delight for the taste buds; it’s also incredibly adaptable to various meal settings. For a light yet satisfying lunch, a single generous slice pairs exquisitely with a crisp, green side salad dressed with a simple vinaigrette, or alongside a comforting bowl of your favorite summer soup. The tart’s richness and the freshness of the accompanying dishes create a perfectly balanced meal.

Elevate your summer dinner by serving a hearty slice of this tart, perhaps cut into just four substantial pieces, alongside a perfectly grilled chicken breast. The smoky notes of the grilled chicken beautifully complement the sweet, caramelized tomatoes and the savory Parmesan crust. In fact, this tart makes a fantastic accompaniment to almost any grilled protein – imagine it with a perfectly seared steak, grilled fish, or even a robust portobello mushroom for a vegetarian option. Its vibrant flavors and appealing presentation make it an ideal centerpiece for any summer gathering, from casual backyard barbecues to more elegant al fresco dining.

Essential Ingredients & Recommended Tools for the Best Tomato Tart

Achieving a truly outstanding Roasted Tomato Tart begins with selecting the finest ingredients and having the right tools at hand. First and foremost, a high-quality tart pan is invaluable for this recipe. I highly recommend THIS ONE; its 9-inch size is just right for a family dinner, and its removable bottom is a game-changer for effortless serving and a flawless presentation. No more struggling to get your beautiful tart out of the pan!

Furthermore, investing in good olive oil is not merely an option but a necessity for a recipe like this. The olive oil is a foundational flavor component, lending a rich, fruity depth that truly enhances the tomatoes. THIS is my current go-to favorite for its exceptional taste and versatility. Finally, for that perfect savory kick, a quality Greek seasoning blend is indispensable. I always keep THIS ONE stocked in my spice cabinet, ensuring I’m always ready to infuse my dishes with authentic Mediterranean flavors. These carefully chosen components will elevate your Roasted Tomato Tart from good to truly extraordinary.

Tips for Success & Creative Variations

To ensure your Roasted Tomato Tart is a resounding success every time, consider these helpful tips and variations:

• Preventing a Soggy Crust: The par-baking step and the Boursin cheese layer are your best friends here. Don’t skip them! Also, make sure to thoroughly drain the tomatoes after marinating; any excess liquid will seep into the crust.
• Tomato Choice: While Roma tomatoes are excellent for their firm flesh and lower moisture content, feel free to experiment with other varieties like cherry tomatoes (halved), heirlooms (sliced thinly), or even grape tomatoes. Just be mindful of their water content.
• Herb Variations: While fresh basil is classic, consider adding other fresh herbs like thyme, oregano, or a touch of rosemary for different flavor profiles. A sprinkle of chopped fresh parsley after baking also adds brightness.
• Cheese Swaps: If Boursin isn’t available, a layer of cream cheese mixed with garlic and herbs can be a good substitute. For added depth, a thin layer of ricotta cheese mixed with Parmesan can also work.
• Make Ahead: The Parmesan pie crust dough can be made a day or two in advance and stored in the refrigerator. The tomatoes can be sliced and marinated a few hours before assembly. However, for the best crispness, assemble and bake the tart just before serving.
• Reheating: Leftover tart can be gently reheated in an oven or toaster oven at 300°F (150°C) until warmed through and the crust is crisp again. Microwaving is not recommended as it can make the crust soggy.

📖 Recipe Card

Roasted Tomato Tart

When you have a beautiful bounty of summer tomatoes laying around that you know you need to use before they go past their prime, make this tart! So much good flavor in one little slice of pie, and so easy, it will make your summer a little tastier!

Ingredients

• 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

Instructions

1. Follow the directions for the Parmesan Pie Crust and par-bake the shell for 15 minutes at 350°F (175°C). Let it cool slightly.
2. While the crust is chilling and par-baking, prepare and marinate the tomatoes.
3. To marinate the tomatoes, combine the tomato wedges, olive oil, Greek seasoning, salt, pepper, and sliced basil in a bowl. Gently toss to coat and let them rest on the counter for at least 15-20 minutes while you prepare the crust. This allows them to release excess juices.
4. When the par-baked crust is ready, spread the Boursin cheese evenly across the bottom of the crust. Then, carefully lift the tomatoes out of the bowl, leaving any accumulated juices behind, and arrange them artfully on top of the Boursin cheese layer in the tart shell. Do not add the juices to the crust, as this will make it soggy.
5. Bake the filled tart at 350˚f (175˚C) for 40-45 minutes, or until the crust is golden brown, well set, and the tomatoes have roasted, caramelized slightly, and are tender.
6. Let the tart cool in the pan for 10-15 minutes before carefully removing it. Slice into portions and serve warm or at room temperature. Enjoy!

Notes

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 slice

Amount Per Serving:
Unsaturated Fat: 0g

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