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Summer Tomato &
Cheddar Tart

  • Serves: 6-8

  • 1 1/2 cups Adams Reserve Cheddar, grated
  • 3 large ripe Tomatoes
  • 1 1/2 teaspoons Kosher Salt
  • 1 (10”) fresh or frozen pie dough
  • 1 T Dijon Mustard
  • 1/4 teaspoon fresh ground black pepper
  • 1 T fresh Thyme leaves
  • 1 Garlic Clove, sliced thin
  • 2 teaspoons Extra Virgin Olive Oil

Wash and dry the tomatoes. Core and cut into 1/4” slices. Season them with the salt and lay them on cooling racks to drain for 1 hour.

If using frozen pie dough, let it thaw. Roll the dough to 3/16” and place in a short 8” tart ring. Dock the dough with a fork and bake blind at 350° for 10 minutes (Make sure the dough looses it’s raw look in the center). Remove the blind and weights and let cool.

Brush the inside of the crust with the mustard in an even layer. Spread the cheese into the bottom of the crust. Pat the tomatoes dry with paper towels and lay them on the cheese in a slightly overlapping spiral. Season with the pepper, thyme leaves and garlic. Brush the tart with the olive oil and bake at 350° for 75 minutes, or until the tomatoes start to get a little color around the edges. Let cool, cut into 6 or 8 slices and serve within 3 hours.