Fresh Tomato Tart Recipe With Gruyere Cheese

I absolutely adore this tomato tart recipe because it combines the rich, creamy taste of Gruyere cheese with the tangy zing of Dijon mustard, perfectly complementing the freshness of ripe tomatoes. Plus, it lets me enjoy a gourmet-style dish with minimal effort, thanks to the magic of puff pastry and a sprinkle of fresh basil for an elevated touch.

This fresh tomato tart with Gruyere cheese is such a delightful blend of flavors and textures. Puff pastry serves as the base for this dish, and it sets up beautifully with a layer of Dijon mustard and a rich, gooey layer of Gruyere cheese.

It has a great nutritional profile, with good protein and healthy fats from the cheese and olive oil. The real standouts here, though, are the fully ripened tomatoes and fresh basil.

While they’re not in season right now, I craved this dish too much to wait, so I’m using beautiful canned San Marzano tomatoes packed in tomato juice.

Ingredients

• Puff Pastry: A flaky, buttery base high in carbohydrates.
• Dijon Mustard: Adds a spicy, tangy flavor; low in calories.
• Gruyere Cheese: Rich in calcium and protein; adds a savory depth.
• Tomatoes: Juicy and refreshing; high in vitamin C and antioxidants.
• Olive Oil: Healthy fats; enhances flavor and aids absorption of nutrients.
• Basil Leaves: Fresh and aromatic; provides vitamins A and K.

Ingredient Quantities

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• 1 sheet of puff pastry, thawed
• 2 tablespoons Dijon mustard
• 1 1/2 cups grated Gruyere cheese
• 3-4 medium ripe tomatoes, sliced
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh basil leaves, chopped

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Instructions

1. The oven should be preheated to 400°F (200°C).

2. On a surface that has been lightly floured, roll out the puff pastry, which has been thawed, so that it fits either a tart pan or a baking sheet. Prick the surface with a fork all over.

3. Put the puff pastry in the tart pan or onto the baking sheet, pressing it gently into the edges.

4. Evenly spread the Dijon mustard over the entire surface of the pastry.

5. Evenly distribute the grated Gruyere cheese across the mustard layer.

6. On top of the cheese, arrange the sliced tomatoes. Overlap them slightly.

7. Pour the olive oil over the tomatoes and season to taste with salt and freshly ground black pepper.

8. The preheated oven should be set to 400 degrees; baking in it takes about 25-30 minutes. You know they are ready when you see a golden-brown puff pastry and bubbling cheese.

9. Take the tart from the oven and allow it to cool for several minutes.

10. Before serving, scatter the tart with freshly chopped basil leaves.

Equipment Needed

1. Oven
2. Tart pan or baking sheet
3. Rolling pin
4. Fork
5. Knife
6. Cutting board
7. Pastry brush or spoon (for spreading mustard)
8. Measuring spoons
9. Grater
10. Small bowl (for olive oil mixture)

FAQ

• Can I use another type of cheese instead of Gruyere?You can indeed use Swiss cheese or Emmental as substitutes for Gruyere because they share a similar flavor profile.
• Can I make the tart in advance?The dish is most delightful when consumed fresh, yet it is entirely feasible to ready its parts in advance and simply pop it in the oven at baking temperature right before you want to serve it.
• Do I need to peel the tomatoes?For this recipe, it is not necessary to peel the tomatoes.
• How do I prevent the tart from becoming soggy?Use fresh, firm tomatoes, and pat them dry before placing them on the pastry. If required, sprinkle a little flour on the pastry before adding the toppings.
• Can I use store-bought puff pastry?There’s no question that using store-bought puff pastry is a fantastic time-saving option.
• Is there an alternative to using fresh basil?When fresh basil is not an option, you can use this in its place:
  – A small amount of dried basil.
  – Fresh thyme.
  – Oregano (fresh).

Substitutions and Variations

1 tablespoon of honey mustard instead of Dijon mustard
1 1/2 cups grated Swiss cheese substituted for Gruyère cheese
3-4 medium heirloom tomatoes in place of ripe tomatoes
1 tablespoon of avocado oil, instead of olive oil

Pro Tips

1. Blind Bake the Puff Pastry: To prevent a soggy crust, consider blind baking the puff pastry for about 10 minutes before adding the toppings. You can do this by placing parchment paper over the pastry and using pie weights or dried beans to weigh it down.