Tomato Gruyére Thyme Tart

I don’t know about you all but I’m trying to pack as many tomato recipes into these last summer meals to take advantage of the last of the tasty, colorful fresh summer bounty. When I see beautiful colorful fresh tomatoes in the markets I just can’t resist buying them. A Tomato Gruyére Thyme Tart showcases them beautifully, both in taste and presentation.

I love this recipe for lazy summer dinners or fun summer brunches. Additionally, this Tomato Gruyére Thyme Tart is a perfect fit for a potluck dinner. Trust me, vegetarians will love you for it.

Having way too many to use up on salads, I’m always looking for new creative ways to use them up. Here’s a quick, creative and delicious solution. This Tomato Gruyére Thyme Tart recipe takes 45 minutes tops.

I used two sizes of tomatoes for this one pan meal. The smaller ones I left whole but feel free to cut them in half. Have fun improvising with your own selection of favorite tomato varieties. Go crazy with colorful ones. I also love the addition of fresh thyme to this tart. However, fresh basil or oregano would also add something special to this recipe. Use whatever fragrant herbs you have on hand or what’s growing in your garden.

Gruyére cheese gives a creamy nutty flavor to this Tomato Gruyére Thyme Tart. however, Emmenthaler and Swiss cheeses both are perfect substitutes. Additionally, Swiss cheese is the variety most widely available in supermarkets.

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Tomato Gruyére Thyme Tart

Course Brunch, Dinner, Lunch, Main Course

Cuisine American, German

Keyword Tomato Tart

Prep Time 25 minutes

Cook Time 20 minutes

Servings 4

Author Lora Wiley-Lennartz

Ingredients

• 1 cup flour
• 1 teaspoon salt
• 5 tablespoons cold unsalted butter
• 1 teaspoon cold unsalted butter
• 1 egg yolk
• 2 tablespoons milk
• 2 large shallots
• 1/2 teaspoon sugar
• Kosher salt and freshly ground pepper to taste
• 3+1 tablespoons extra virgin olive oil
• 4 extra long Roma tomatoes
• 2 cups of cherry or grape tomatoes.
• 1 tablespoon thyme leaves plus 6 small sprigs
• 3.5 oz grated Gruyére cheese

Instructions

1. In a bowl whisk together the flour and salt.

2. Cut the 5 tablespoons of butter into small pieces and rub it into the flour mixture.

3. Add the egg yolk and the milk and knead until the dough comes together.
4. Wrap in plastic cling film and place in the refrigerator.
5. Peel and slice the shallots.
6. Heat the teaspoon of butter and one tablespoon of the olive oil in a small skillet.
7. Add the sliced shallots to the pan and sauté.
   
8. Add the sugar and season with salt and pepper.
9. when the shallots have softened and browned. Remove from the heat and set aside.
10. Wash the Roma tomatoes and cut out the stem parts and the middles  Slice the tomatoes into thin strips lengthwise.
11. Heat the oven to 400 degrees F.
12. Line a baking sheet with parchment paper.
13. Turn the dough out onto a lightly floured surface. Knead again and roll the crust out into a circle. Use your fingers to curl the edges up.
14. In a small separate bowl, whisk together the Gruyére cheese with the breadcrumbs.
15. Scatter the grated cheese and breadcrumbs mixture evenly over the top of the crust.
16. Divide the cooked shallots over the top of the cheese
17. Lay the plum tomato pieces on top of the cheese. Add the cherry or Roma tomatoes over the top.
    
18. Sprinkle with the tablespoons of thyme leaves. Drizzle the remaining 3 tablespoons of olive oil on top over the tomatoes.
19. Season with kosher salt and freshly ground pepper.
20. Place in the oven and bake for 20 minutes.
21. Remove from the oven. Immediately slice and serve.

Like this Tomato Gruyére Thyme Tart? Also, try some of these other recipes that are perfect for showcasing summer tomatoes: