Go Back

Summer Tomato Tart

This is a gorgeous vegetarian celebration of summer; a beautiful Sunday Brunch or lunch dish for family or company
Course Main
Cuisine Canadian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10 inch tart
Author Valerie Lugonja


Ingredients for Pastry:

  • One disc of homemade frozen Tenderflake Pie Pastry

Ingredients for Filling:

  • cherry tomatoes; halved
  • 100/150 g of Gruyère cheese
  • 200 g or 4/5 cup whole milk
  • 250 g or 1 1/4 cup whipping cream
  • 2 eggs
  • 2 egg yolks
  • salt
  • freshly ground pepper
  • fresh basil for garnish


Instructions for Pastry:

  1. Follow instructions as per the recipe; place rings onto parchment covered cookie sheet
  2. Preheat oven to 375F
  3. Roll pastry over the rings to prepare to partially blind bake; dock base of pastry with fork
  4. Place plastic wrap over shell; fill with rice or beans, cover with plastic
  5. Place in oven for 15-18 minutes, until just beginning to brown
  6. Remove from oven; cook and prepare filling

Instructions for Filling:

  1. Preheat oven to 360F
  2. Beat eggs, milk, and cream together with the salt and pepper
  3. Pour everything into the pie shell, sprinkle with cheese
  4. Top with halved cherry tomatoes, cut side up, in a decorative centric pattern
  5. Bake for 30 – 40 minutes (until cooked)
  6. Garnish with gorgeous finishing salt and tiny fresh basil leaves; serve immediately
  7. Also good at room temperature

Recipe Notes

A whole wheat pastry, or one with a little thyme or another herb added to it would be a lovely alternative to the standard Tenderflake recipe.
There will be more filling than needed for one 10 inch tart mold; see photos. I made a small individual mold and had enough for a crustless dish, too.