Cheese-Crusted Tomato Artichoke Tart

This savory Cheese-Crusted Tomato Artichoke Tart is a beautiful addition to your summer menu. It is deceptively easy to create and looks gorgeous on the table. Imagine a golden, crispy crust made from a magical blend of flour and parmesan cheese. Yes, you heard it right—cheese in the crust. If that’s not enough to make your taste buds dance, wait until you hear about the filling.

Picture this: red onions sautéed to perfection until they’re transparent. These little gems are tossed with juicy, colorful mini tomatoes and tender artichoke hearts. It’s like a garden party in your mouth! A touch of honey adds just the right amount of sweetness to this Cheese-Crusted Tomato Artichoke Tart. Fresh thyme leaves give it that herbaceous zing. It’s flavor heaven.

This beautiful mixture is then lovingly spooned into that fabulous cheese-crusted shell. The whole thing is baked until golden and irresistible. The result? A light tart, yet bursting with flavor. Perfect for any occasion—lunch, brunch, or dinner.

Add some shredded cheese or heavy cream to the tart filling of this Cheese-Crusted Tomato Artichoke Tart. I purposely kept out additional creamy or cheesy ingredients to keep the tart light.

Use Colorful Tomatoes:

And let’s talk about those tomatoes. Using a mix of colorful ones—red, yellow, orange, and maybe even a few purple beauties—turns this tart into a visual masterpiece. It’s almost too pretty to eat. Almost.

But here’s the best part: it’s surprisingly easy to make. Seriously. You don’t need to be a master chef to whip up this tart. It’s perfect for impressing your friends at your next brunch, or just treating yourself to something special on a lazy Sunday.

So, if you’re ready to add a bit of pizzazz to your culinary repertoire, give this Tart a try. It’s like a slice of summer on a plate, complete with a cheesy, crispy hug.

Print

Cheese-crusted tomato Artichoke Tart

Course Brunch, Dinner, Lunch

Cuisine American

Keyword artichoke parmesan tart, artichoke tart, Parmesan tart crust, savory tart, Summer Tarts, tomato artichoke tart, tomato parmesan tart, Tomato Tart

Prep Time 20 minutes

Cook Time 1 hour

Servings 8

Author Lora Wiley-Lennartz

Ingredients

• 2/3 cup unsalted butter
• 1 red onion
• 3 tablespoons extra virgin olive oil divided
• 2+1/2 cups mini tomatoes
• 1 -13 oz can artichoke hearts drained.
• 2 tablespoons fresh thyme leaves
• 2 teaspoons honey
• Kosher salt and freshly ground pepper.
• 1+1/2 cups flour
• 1+1/2 cups grated parmesan cheese

Instructions

1. Melt butter in a small saucepan. Set aside to cool.
2. Peel and dice the onion.
3. Heat 1 tablespoon of olive oil in a skillet.
4. Sauté the onion until transparent.
5. Remove from heat. Set aside.
6. Halve tomatoes.
7. Whisk 1 tablespoon of thyme, honey, and remaining olive oil.
8. Toss the tomatoes, onions, and artichokes in the mixture.
9. Season with salt and pepper. Set aside.
10. Preheat oven to 400F.
11. Grease and flour a 9” tart pan (preferably with a removable bottom)
12. Mix the remaining thyme with flour, cheese, and 1 teaspoon of salt.
13. Add melted butter. Knead until it forms a mass.
14. Press the cheese dough into the bottom and sides of the prepared pan.
15. Distribute the tomato artichoke mixture on top.
16. Bake for 40-50 minutes.
17. Let cool for 15 minutes before removing from the pan.
18. Slice and serve.

Like this Cheese-Crusted Tomato Artichoke Tart? Also, check out some of these other recipes:

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