Compliments of David’s Restaurants

Roasted Tomato Tart


I created this easy-to-prepare Roasted Tomato Tart as an appetizer that's fresh, flavorful, unexpected, and very tasty. The heirloom tomatoes from the farmer’s market remind me of my childhood in Ohio combined with a little bit of nostalgia from my first restaurant which was French.

I used to serve this traditional French tomato tart with the classic swipe of Dijon mustard in the pastry. But as you can see from my recipe I've added to those flavors to include ricotta, honey, and fig vincotta which really adds a delicious and unexpected twist.

Next time you're at the market grab some extra tomatoes and try this for yourself. I'm confident you'll enjoy eating it as much as you do making it. And I'm pretty sure your family and friends will like it, too.



Roasted Tomato Tart

Tart Dough

Yield: 2, 10" crusts
Cooking time & temp: 400-degree conventional oven for 13-15 minutes


2 ½ C flour
1 t  table salt
2 T sugar
1/2 lb. butter, cold and cut up
¼ C vodka — place in measuring cup with some ice; fill with water to ½ C and let ice melt

Method of Preparation:

  1. Place flour in a cold mixing bowl with the salt, sugar and butter. Cut with a pastry knife until dough is evenly mixed.
  2. Add the chilled vodka/water mix. Cut with the dough knife until liquid is incorporated–it should have lumps the size of corn kernels.
  3. Divide dough into two equal balls, flatten and wrap in plastic. 
  4. Chill for 30 minutes before rolling.

The dough can also be made in a food processor.


tart filling

Yield: 10-inch tart
Baking time & temp: 425-degree convection oven for six minutes; 475-degree conventional oven for eight minutes


1 ball of tart dough (half batch of above recipe) – par baked and cooled

Filling Ingredients: 
2 T Dijon mustard
½ C ricotta cheese
1 ½ T honey
3 T basil, chiffonade

Roasting Ingredients: 
4 – 6  medium-sized, multi-colored heirloom tomatoes–cut in wedges
2 T extra-virgin olive oil
2 t salt
2 T sugar

Method of Preparation:

  1. Remove cool pre-baked pastry shell from baking dish and place on paper-lined baking sheet.
  2. Mix filling ingredients and spoon into the bottom of the shell.
  3. Combine roasting ingredients in mixing bowl and toss.
  4. Lay tomatoes into shell–do not put the juice from the bottom of the bowl into the tart.
  5. Bake in convection oven at 425° for six minutes or conventional oven at 475° for eight minutes. Serve each portion with schmear of fresh ricotta and a drizzle of fig vincotta.

This recipe is for personal use and enjoyment only.