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A close up of a rustic tomato tart

Rustic Tomato Tart with Rye Crust

An easy rustic tomato tart with a rye crust.  A stunning way to use up those end-of-summer tomatoes!
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Course: summer, tomatoes
Cuisine: Nordic, Scandinavian
Keyword: homemade rustic tart, rustic tart, tomato tart recipe
Prep Time: 10 minutes
Cook Time: 50 minutes
refrigerate: 20 minutes
Total Time: 1 hour
Servings: 8 servings (one 9-inch tart)
Calories: 304kcal
Author: Kristi


For the Crust:

  • 1 cup all-purpose flour
  • ½ cup dark rye flour
  • ½ teaspoon fine sea salt
  • 10 tablespoons cold unsalted butter cut into ½ inch squares
  • 6 tablespoons ice water

For the Filling:

  • 1 ½ pounds garden tomatoes a mix of any variety is fine, cored and sliced into ¼ inch thick rounds
  • 1 ½ teaspoons fine sea salt divided
  • 1 medium shallot sliced thin
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon minced fresh thyme
  • 1 garlic clove minced
  • Freshly ground pepper
  • 2 teaspoons Dijon mustard
  • 3 ounces aged Danish Havarti cheese or Gruyère if you can’t find it, about 1 cup shredded
  • 2 tablespoon finely grated parmesan cheese

To Assemble and Serve:

  • 1 large egg beaten
  • 1 tablespoon chopped fresh basil


  • Make the Crust:  Combine flours and salt in the work bowl of a food processor and process to combine.  Scatter butter cubes over the top of the flour mixture and pulse until mixture resembles coarse sand with a few pea-sized pieces of butter here and there, about 8-10 pulses.  Transfer mixture to a bowl and sprinkle the ice water over the top.  Mix with a fork and/or your fingers until no dry spots remain and the dough holds together when squeezed.
  • Transfer dough to a piece of plastic wrap.  Gather into a ball and press into a disk, about 5 inches in diameter.  Chill for at least two hours or up to two days before rolling.
  • Make the Filling:  Using your hands, gently toss tomato slices in a large colander with 1 teaspoon salt.  Set over a sink to drain for 30 minutes. 
  • Preheat oven to 375 degrees.  Transfer chilled dough round to a piece of parchment paper.  Dust the top of the dough round with flour to prevent sticking.  Using a rolling pin, roll into a 12 inch circle.  Trim the edges with a pizza wheel if desired.  Transfer to an inverted baking sheet leaving parchment paper in place. Place in the refrigerator for 20-30 to firm up slightly.
  • Meanwhile, shake colander to get rid of any accumulated water.  Combine tomatoes, shallot, oil, thyme, garlic and few grinds of freshly ground pepper and ½ teaspoon salt in a large bowl.  Remove dough round from the refrigerator and place the dough round and parchment inside the rimmed baking sheet.  Spread mustard over the surface of the dough, leaving a 1 ½ to 2 inch border around the edges.  Sprinkle Havarti cheese in an even layer over the mustard.
  • Using your hands, arrange tomato mixture on the bottom of the tart in concentric circles, continuing to leave a 1 ½ to 2 inch border around the edge.  Leave any accumulated juices behind in the bowl. Sprinkle with parmesan.
  • Fold the border of the dough inward over the tomato mixture so that it covers the filling by about 1 inch, overlapping the dough every couple of inches.  Gently press dough so that it adheres. Brush with beaten egg.
  • Bake until crust is golden brown and filling is bubbly, about 50 minutes.  Transfer baking pan to a wire rack to cool. Sprinkle with basil. Cut into wedges and serve.


Adapted from the August/September 2019 issue of Cook’s Country magazine


Calories: 304kcal | Carbohydrates: 21g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 68mg | Sodium: 711mg | Potassium: 267mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1312IU | Vitamin C: 13mg | Calcium: 101mg | Iron: 1mg