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Ina Garten Anna's tomato tart turns ripe tomatoes, Gruyère and a mustard-brushed butter crust into a golden sheet pan tart in 2 hours 15 minutes. This easy summer tomato tart fits a make-ahead lunch, a garden party and a potluck, and it pairs well with a crisp green salad.
Bake the crust until it is deeply golden before any filling goes on, because the mustard and tomatoes will soften it again in the oven. Skip that and the bottom turns pale and soggy.
Ina Garten built this tart as a tribute to her late friend Anna Pump. Anna sold it for thirty-five years at Loaves & Fishes, until the cooks groaned at making one more.
Source: Cooking for Jeffrey (2016)
What you need for this recipe
Nordic Ware half sheet pan
The tart bakes on a flat sheet pan, and a second one presses the crust flat.
Buy on AmazonCuisinart 14-cup food processor
It cuts the butter into the flour and minces the herb and garlic mixture fast.
Buy on AmazonReynolds unbleached parchment paper
It lines the pan so the buttery crust slides off without sticking.
Buy on AmazonIna's pantry Parmigiano Reggiano wedges, aged 24 months
A real wedge grated fresh tastes nothing like the shaker kind.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Ina Garten Anna's Tomato Tart
Course: DinnerCuisine: American, FrenchDifficulty: Medium6
servings40
minutes1
hour3
minutes640
kcalA flaky, buttery crust holds a layer of Dijon, nutty Gruyère and Parmesan under rows of herb-glazed tomatoes. Baked until the cheese melts into golden pools, it slices into neat squares that hold their shape warm or at room temperature.
Ingredients
- FOR THE CRUST:
2 1/2 cups all-purpose flour
12 tablespoons (1 1/2 sticks) cold unsalted butter, 1/2-inch-diced
2 cold extra-large egg yolks
1/2 cup ice water
2 1/2 pounds dried beans, for baking the crust (optional)
- FOR THE FILLING:
2 1/2 pounds firm medium (2 1/2-inch) tomatoes, cored and sliced 1/4 inch thick (see note)
1 cup whole fresh parsley leaves, lightly packed
1/2 cup coarsely chopped fresh basil leaves, lightly packed (see note)
3 large garlic cloves
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
6 tablespoons Dijon mustard
3/4 pound grated Gruyère cheese (1 pound with rind)
1/2 cup plus 2 tablespoons freshly grated Italian Parmesan cheese
Directions
- Make the dough: Pulse 2 1/2 cups flour, 1 teaspoon salt and 12 tablespoons cold diced butter in a food processor 12 to 15 times. The butter should end up the size of peas, so then add 2 egg yolks and run the motor while pouring in 1/2 cup ice water until the dough starts to come together.
- Chill the dough: Dump the dough onto a floured board and roll it into a flat disk. Wrap it in plastic wrap and refrigerate for 30 minutes.
- Prep the pan: Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
- Marinate the tomatoes: Put the sliced tomatoes in a large bowl. Process 1 cup parsley, 1/2 cup basil, 3 garlic cloves, 1 tablespoon thyme, 1 teaspoon salt and 1 teaspoon pepper until finely minced. Then pour in 1/2 cup olive oil with the motor running, and toss the mixture gently over the tomatoes.
- Roll the crust: Roll the dough on a well-floured board to an 11 x 17-inch rectangle and move it onto the prepared pan. It doesn't need to fit exactly, as long as it covers most of the bottom and can be a little rough on the sides.
- Blind bake the crust: Set a second sheet pan directly on the pastry and bake for 15 minutes, or line it with foil and dried beans instead. Remove the top pan, pierce the pastry all over with a fork, then bake 8 to 10 minutes more until lightly browned, piercing any bubbles that rise.
- Cool the crust: Let the crust cool for 15 minutes. Lower the oven to 375 degrees while you wait.
- Layer the filling: Brush 6 tablespoons Dijon mustard over the crust, then sprinkle on a thick, even layer of 3/4 pound grated Gruyère, saving 1/2 cup for the top. Add 1/2 cup Parmesan, then arrange overlapping tomato slices in rows.
- Finish the top: Sprinkle any garlic and herb mixture left in the bowl over the tomatoes. If there is liquid in the bowl, strain it through a fine-mesh strainer first and discard the liquid. Top with the reserved 1/2 cup Gruyère and the last 2 tablespoons Parmesan.
- Bake and serve: Bake for 30 minutes. Cool slightly, then cut into squares and serve warm or at room temperature.
Tools for this recipe
- Nordic Ware half sheet pan, Cuisinart 14-cup food processor, Reynolds unbleached parchment paper, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.
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FAQs
Which tomatoes work best for this tart?
Small, firm red tomatoes on the vine are the best choice here. They hold their shape and release less juice, so the crust stays crisp.
Why do both sheet pans need flat bottoms?
The top pan presses the dough flat while it bakes. If either pan is warped or ridged, the crust puffs unevenly and bakes with uneven thickness.
Do I have to use dried beans?
No, a second sheet pan set on the pastry does the same job. If you prefer, line the dough with foil and fill it with dried beans instead, and lift them out after 15 minutes.
Can I make the tart ahead of time?
The dough keeps in the fridge as a wrapped disk until you are ready to roll it. The baked tart is also good at room temperature, so it works well for a lunch where you don't want to cook at the last minute.
How do I keep the tart from getting soggy?
Bake the crust until it is lightly browned, then brush it with Dijon before layering. Also strain off any liquid from the tomato bowl so only the garlic and herb mixture goes on top.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: Nordic Ware half sheet pan, Cuisinart 14-cup food processor, Reynolds unbleached parchment paper.
See the dealsIna's new cookbook Simply Ina comes out October 20. Pre-orders are open.
As an Amazon Associate I earn from qualifying purchases.
