Rustic Tomato Cheese Tart Recipe
Rustic Tomato Cheese Tart Recipe photo by Taste of Home
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Rustic Tomato Cheese Tart Recipe

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My fresh tomato tart is perfect when you want a taste of summer any time of year. The crust stays nice and crisp and the toppings are bursting with garden-fresh flavor! —Moji Dabney, Egg Harbor Township, New Jersey
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 12 servings


  • 7 sheets phyllo dough (14 inches x 9 inches)
  • 1/3 cup olive oil
  • 7 tablespoons crumbled goat cheese
  • 1 cup thinly sliced sweet onion
  • 1 cup (4 ounces) shredded fontina cheese
  • 4 plum tomatoes, thinly sliced
  • 2 tablespoons minced chives
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 piece: 134 calories, 10g fat (3g saturated fat), 16mg cholesterol, 174mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 4g protein.


  1. Place one sheet of phyllo dough on a parchment-lined baking sheet. Brush with oil and sprinkle with 1 tablespoon goat cheese. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, brushing oil all the way to edges.
  2. Sprinkle onion over top to within 1 in. of edges; sprinkle with fontina cheese. Arrange tomato slices in a slightly overlapping pattern over fontina cheese. Sprinkle with chives, basil, salt and pepper. Bring up edges of tart over filling.
  3. Bake at 375° for 30-35 minutes or until crust is golden brown. Yield: 12 servings.
Originally published as Rustic Tomato Cheese Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p9

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Mary User ID: 8975552 257332
Reviewed Nov. 27, 2016

"I made this today; it was a hit. I find phyllo intimidating but it worked ok. The 7 sheets of phyllo are EACH brushed with oil and sprinkled with feta. [in response to an earlier question] When I tried to "bring the edges of tart over filling", the edges didn't want to stay upright, so I rolled up foil and wrapped it around the edge to create a support for the edge. It worked great. Once baked, I removed the foil support, transferred the tart on parchment paper to a serving platter, and trimmed the parchment paper. Everyone loved it."

lainey111 User ID: 7896228 249997
Reviewed Jul. 2, 2016

"Made this for a luncheon. Everyone loved it. Looking to make it again soon."

cindysunflower User ID: 7921064 240312
Reviewed Dec. 26, 2015

"I made this for a summer luncheon using garden tomatoes. Besides tasting great, it is beautiful. Everyone loved it. I was gobbled up!"

dardar2002 User ID: 3749507 194193
Reviewed Jul. 26, 2014

"Made it for my women's club lunchen , they loved it..........and so did I!"

Niebie User ID: 7701796 112377
Reviewed Jul. 23, 2014

"I added 1 clove of garlic-minced, used big boy tomatoes- sliced, mozzarella cheese & cream cheese. Absolutely yummy. My favorite new recipe."

JCV4 User ID: 628113 194190
Reviewed Jul. 11, 2014

"This is an excellent recipe - I LOVE it! You can add meat or any other kind of veggies on this, too, to make it your own. Thank you!"

Ecegan User ID: 7340848 124352
Reviewed Nov. 9, 2013

"easy and delicious"

amy2_20038 User ID: 7234990 212710
Reviewed Oct. 19, 2013

"I made it like the recipe.....You cannot change perfection, and this is perfection!!!!!!!"

nekowaif User ID: 6996509 124351
Reviewed Sep. 15, 2013

"Very good! I used a store bought shredded Italian cheese blend instead of fontina, and cream cheese instead of goat cheese. The phyllo part was a little labor intensive, but worth the trouble. Mine was ready after just 20 mins."

Cruiser65 User ID: 7205061 197533
Reviewed Aug. 12, 2013

"I used cream cheese instead of goat cheese and mozzarella instead of fontina, much cheaper and just as good!"

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