The Ultimate Guide to Making a Summer Tomato Tart: Ree Drummond’s Recipe and Tips
Silky onions and melting cheese on golden pastry create a garden-fresh flavor experience.
Tomato Tart: A Summer Classic with Ree Drummond’s Twist
Every year, as warm weather returns and cherry tomatoes overflow from backyard gardens and farmers’ markets, cooks everywhere search for the perfect dish to capture the taste of summer. Ree Drummond’s tomato tart is a celebration of juicy tomatoes, buttery pastry, melting cheese, and deeply caramelized onions—a combination that’s at once rustic and irresistible. In this comprehensive guide, we’ll walk through everything you need to make the perfect tomato tart, inspired by The Pioneer Woman’s method, with tips for success, ingredient swaps, serving suggestions, and answers to frequently asked questions.
Why Make a Tomato Tart?
Tomato tart isn’t just another pie—it’s a showcase for the bounty of summer produce. The sweet, slightly roasted cherry tomatoes burst with flavor, while the tart’s thin, crisp crust and the savory layer of cheese create a balanced foundation. Add golden caramelized onions and fresh chiffonade basil, and each bite becomes the essence of the season.
- Seasonal stars: Perfect for using up cherry tomatoes in summer.
- Flexible: Easily adapted with different cheeses or a homemade crust.
- Versatile: Serve as an appetizer, lunch, or light dinner.
- Beautiful: The vibrant colors make this a gorgeous centerpiece for any meal.
Ingredients: What You’ll Need
Classic tomato tart ingredients create layers of flavor and texture. Here’s Ree Drummond’s lineup, with alternatives for maximum flexibility.
| Ingredient | Amount | Notes/Substitutes |
|---|---|---|
| Butter | 4 Tbsp | Unsalted preferred for better control of salt |
| Onions | 2 large | Halved and sliced thin; yellow or sweet onions work best |
| Salt & Pepper | To taste | For seasoning onions and tart |
| Pie crusts | 2 store-bought or 1 large homemade | Premade for ease; homemade for richer flavor |
| Fontina cheese | 1.5 cups grated | Substitute Monterey Jack |
| Parmesan | 1/4 cup grated | Provides salty tang |
| Gruyère cheese | 1/4 cup grated | Substitute Swiss cheese |
| Cherry tomatoes | 3 cups (yellow or red) | Use more for extra topping |
| Egg | 1 | For egg wash |
| Milk | 1/4 cup | Mix with egg for brushing crust |
| Basil leaves | 16 whole, chiffonade | Fresh only—more if desired |
Step-by-Step Directions
1. Caramelizing the Onions
Start with the onions, as proper caramelization takes time—about 20 to 25 minutes over medium-low heat. The butter melds with the natural sugars of the onions, developing a deep golden color and irresistible sweetness. Stir occasionally and season lightly with salt and pepper for best results.
Tip: Don’t rush this step. Silky, golden onions are what set this tart apart.
2. Preparing the Crust
Smush (yes, smush!) both pie crusts together and knead into a ball. This gives you a sizable, sturdy base for the tart. Roll out as thin as possible; a thin crust bakes up crisp and highlights the toppings.
Pan Options:
- A shallow quarter sheet pan creates a rustic look.
- Standard pie pans work if making two smaller tarts.
- A tart pan offers elegant edges.
- A flat cookie sheet with folded sides gives a galette-like tart.
The main advice: avoid deep pans so the crust can crisp and the tart will slice easily.
3. Layering Cheeses and Onions
Sprinkle all the cheeses evenly over the crust—fontina for creaminess, parmesan for zing, and gruyère for nutty depth. Swap your favorites if needed, but keep ratios similar. Add the caramelized onions in a generous second layer.
Cheese Variations:
- Use all fontina or Monterey Jack for a mild flavor.
- Sub in Swiss for Gruyère.
- Try smoked cheese for complexity.
What others are reading
Onions go over the cheese so their juices and sweetness mingle while baking.
4. Adding Tomatoes
Scatter whole cherry tomatoes over the top. No need to halve—this highlights their orb-like beauty and creates juicy bursts after roasting. The mix of red and yellow tomatoes looks stunning and tastes bright.
Tip: Pat tomatoes dry for less liquid. If extra juicy, use a bit more cheese underneath.
5. Baking the Tart
Mix egg and milk; brush this wash all over the crust’s edge for a golden, glossy finish. Bake at 450°F for 20–22 minutes. Watch closely—the crust should be deep golden brown and the tomatoes just starting to pop and roast. If edges brown too quickly, drop heat to 425°F.
6. Finishing Touches
Once out of the oven, let sit for 5 minutes—the tomato juices will settle into luscious sauce. Sprinkle with fresh basil chiffonade for aroma and color.
Tip: Cut into squares while warm. The tart holds together beautifully and slices easily with a sharp knife or pizza cutter.
Serving Suggestions & Meal Ideas
- Appetizer: Cut into small squares for party bites.
- Light Lunch: Serve with a green salad, vinaigrette, and iced tea.
- Dinner: Pair with roast chicken or grilled vegetables.
- Brunch: Add chilled white wine and a side of fruit.
Expert Tips for Success
- Caramelize onions slowly: Rushing leads to burned flavor, not sweetness.
- Use cold crusts: Chill dough before rolling for better texture.
- Don’t overload with tomatoes: Too many add excess liquid; the recipe uses about 3 cups for balance.
- Bake on parchment: Ease removal and cleanup.
- Rest before serving: Juices redistribute for easier slicing and perfect texture.
Variations & Ingredient Substitutions
- Crust: Homemade all-butter crust for a richer, flakier result.
- Cheese: Mix cheeses to match what’s on hand—try goat, feta, or cheddar.
- Onions: Use red onions for sweetness, or add leeks for delicate flavor.
- Extra herbs: Add thyme or oregano to the cheese layer for a Mediterranean twist.
- Tomato types: Try grape tomatoes, heirloom cherry, or even sliced Roma for variety.
Storing and Reheating Tomato Tart
Your tart will keep beautifully in the refrigerator for up to two days. Store in an airtight container. To reheat:
- Preheat oven to 350°F.
- Place tart squares on a parchment-lined tray.
- Warm for 10–12 minutes until cheese is melted and crust is crisp.
- Avoid microwaving—this can make the crust soggy.
Frequently Asked Questions (FAQs)
Q: Can I use homemade crust instead of store-bought?
A: Absolutely. An all-butter homemade crust will produce an even flakier, richer tart. Just be sure to roll it thin and chill before baking for best results.
Q: What kinds of cheese work best?
A: Ree’s blend of fontina, parmesan, and gruyère offers a perfect balance. Monterey Jack and Swiss are excellent substitutes if needed. You can also try adding goat cheese for tang or cheddar for sharpness.
Q: Do I need to cut the tomatoes?
A: No. Whole tomatoes roast beautifully, bursting just enough for juicy flavor. If you prefer less liquid, you may halve and gently squeeze them before adding to the tart.
Q: Can I prepare this tart in advance?
A: You can caramelize the onions, grate the cheese, and prepare the crust up to a day ahead. Assemble and bake just before serving for freshest texture and flavor.
Q: Is this tomato tart vegetarian?
A: Yes—there are no meat products in the classic recipe. It’s a flavorful vegetarian dish suitable for most diets.
Q: What main dishes pair well with tomato tart?
A: Grilled meats, roast chicken, or simple green salads all make perfect companions. The tart’s bright flavors complement most summer mains.
Nutrition Information (Approximate Per Serving)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 330 |
| Protein | 10g |
| Fat | 22g |
| Carbohydrates | 24g |
| Fiber | 2g |
| Sodium | 350mg |
More Ways to Enjoy Summer Tomatoes
- Tomato Pie: Layer tomato slices with cheese in a classic pie shell for a Southern twist.
- Tomato Sandwich: Try basil-garlic aioli for a decadent lunch.
- Roasted Tomato Pasta: Combine roasted cherry tomatoes with spaghetti, garlic, and olive oil for a quick meal.
- Salads: Cherry tomatoes add color and flavor to green salads or grain bowls.
Final Thoughts: Celebrating Summer with Tomato Tart
Ree Drummond’s tomato tart brings together simple ingredients for a highly flavorful, versatile, and visually stunning summer dish. Whether you’re a seasoned home cook or learning the basics, this recipe offers flexibility and impressive results every time. Enjoy the magic of caramelized onions, gooey cheese, bursting tomatoes, and fragrant basil—the very best of summer on your table.
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