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Weeknight Thyme Tomato Tart

I love savory tarts. I could eat them nearly every night for dinner. Whether the base is pie dough, phyllo, or puff pastry, the combination of vegetables and cheese makes me happy dance in the kitchen.

However, because we have an apartment sized freezer that means I can’t keep everything on hand that I’d like to. (And right now of course, the freezer is full of tomatoes, beans, hot peppers, roasted squash, and scallions from our CSA and trips to the farmers market.)

There’s literally no room for frozen phyllo or puff pastry.

So, the other night when I was craving a tart I reached for the food processor. This came together in no time, and makes the perfect midweek meal.

Weeknight Thyme Tomato Tart

Serves 2.


2 ½ cups all-purpose flour

1 ½ sticks unsalted butter, cubed

1 teaspoon kosher salt

4-6 tablespoons water

¾ cup spreadable cream cheese

2 teaspoons dried oregano

2 teaspoons dried parsley

2 medium plum tomatoes, thinly sliced

½ small red onion


Place the flour, butter, and salt in a food processor fitted with a metal blade. Pulse several times to combine.

Pour the water into the feeding tube, and process until the dough hula hoops around the bowl.

Refrigerate for 30 minutes.

Preheat oven to 375 degrees.

Divide the dough into 2 pieces, and freeze half for future use.

Lightly flour a work surface, and roll the dough out so that’s ¼-inch thick and is approximately 7×9 inches.

Transfer to a parchment lined baking sheet.

In a medium bowl, combine the cream cheese, oregano, and parsley together. Using an offset spatula, spread the mixture over the dough, leaving a 1-inch border. Top with the onions, and tomatoes.

Fold dough edges over the filling, and sprinkle thyme on top of the tart.

Whisk the egg, and brush over the edges of the tart.

Bake for 15-20 minutes, or until golden brown.

Slice into pieces and serve.

(Photo by Launie Kettler)

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