Video: How to Make a Fresh Tomato Tart

What to do with all those gorgeous summer tomatoes sitting on your kitchen counter. I’ve put together this special video lesson for you, describing step-by-step how to make this show-stopping summer tart that will blow your socks off. Have a look.

The No-More-Tears Pie Pastry Course

You’ll find the food processor crostata dough recipe here.

I thought a couple of photos might be persuasive. Enjoy!

Fresh Tomato Tart


  • Filling
  • 1/3 cup pesto
  • 1/2 cup finely grated Parmesan cheese, divided
  • 1 1/2 tablespoons fine cornmeal
  • 4 or 5 large, ripe tomatoes, cored, halved, seeded and sliced 1/4-inch thick
  • salt and pepper to taste
  • 1/4 cup heavy cream or whipping cream


  1. Prepare and chill the dough as instructed. Get out a large baking sheet, preferably a rimless one. When the dough has chilled, preheat the oven to 400°.
  2. On a large sheet of floured parchment or wax paper, roll the dough into an oblong/rectangle slightly less than 1/4-inch thick. If you're using parchment, simply slide the paper onto the baking sheet and trim the paper to the same size as the pan. If you're using wax paper, invert the pastry onto the pan and peel off the paper.
  3. Spread the pesto evenly over the pastry, leaving a 1 1/4-inch border all around. Mix 1/4 cup of the Parmesan and the cornmeal in a small bowl. Sprinkle evenly over the pesto.
  4. Using about 5 slices per row, make overlapping rows of tomatoes to cover the pesto-d area. Salt and pepper the tomatoes, then fold the edges of the pastry up over the tomatoes. Place on the middle oven rack and bake for 20 minutes.
  5. Reduce the heat to 375° after 20 minutes. Slide the tart out, then sprinkle with the remaining 1/4 cup Parmesan cheese. Drizzle the cream here and there over the top. Bake about 30 minutes more, until the tart is bubbly and golden brown. Makes 8 or more servings.