Save on Pinterest

Rustic Tomato Cheese Tart

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


  • 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 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


  • Preheat oven to 375°. 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.
  • 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.
  • Bake until crust is golden brown, 30-35 minutes.
Nutrition Facts
1 piece: 134 calories, 10g fat (3g saturated fat), 16mg cholesterol, 174mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 4g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • annrms
    Oct 4, 2020

    Delicious! I used a regular pie crust because I had that on hand, but made the filling as directed.

  • Mary
    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
    Jul 2, 2016

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

  • cindysunflower
    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
    Jul 26, 2014

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

  • Niebie
    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
    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
    Nov 9, 2013

    Easy and delicious

  • amy2_20038
    Oct 19, 2013

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

  • nekowaif
    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.