If you love the comforting zing of tomatoes combined with the irresistibly savory bite of cheddar, then you are in for a treat with the Cheese and Tomato Tart with Herb and Cheddar Crust Recipe. This dish marries a flaky, herb-infused cheddar crust with layers of creamy boursin, caramelized shallots, and fresh baby tomatoes, resulting in a stunning tart that looks as delightful as it tastes. Whether for a cozy brunch, a light dinner, or an impressive appetizer at your next gathering, this tart bursts with flavor, texture, and color that will have you craving more from the very first bite.

Ingredients You’ll Need

The image shows a sequence of four pictures of a tart being made, arranged in a grid. The top left shows a white tart base filled with a creamy white layer and topped with shredded pale yellow cheese. The top right picture shows the same tart with the cheese replaced by a thin, even layer of caramelized brown onions. The bottom left picture shows the tart now topped with colorful halved cherry tomatoes in red, yellow, and orange, scattered over the onion layer with green herb sprigs on top. The bottom right picture shows the finished tart fully cooked and removed from the tart pan, revealing a slightly browned crust, the onions, melted cheese, and roasted cherry tomatoes on top, garnished with fresh green herbs and small white cheese shavings. Smaller tarts with similar toppings are visible beside it on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is like setting the stage for a spectacular performance. This recipe calls for simple yet essential components that each bring their own magic. The sharp cheddar and fresh herbs create an aromatic, flaky crust, while the colorful tomatoes and smooth cheeses build a vibrant and luscious filling.

All-purpose flour (1.5 cups): Provides the structure to build the flaky crust.
Salt (1/2 tsp): Enhances all the flavors gently.
Baking powder (1/8 tsp): Adds just a touch of lift for a tender crust.
Aged cheddar cheese, shredded (1 cup): The star in the crust, giving it a rich, tangy depth.
Fresh rosemary, chopped (1 tbsp): Delivers a fragrant, woodsy note.
Fresh thyme, chopped (1 tbsp): Adds herbal brightness to the dough.
Cold butter, cubed (1/2 cup): Essential for flakiness and buttery richness.
Egg yolk (1): Adds richness and helps bind the dough together.
Vinegar (2 tsp): Tenderizes the crust for perfect flakiness.
Cold water (1/4 cup): Keeps the dough workable without melting the butter.
Baby tomatoes (2 – 3 cups): The juicy, bright stars of the filling.
Boursin cheese (1.5 boxes): Creamy and herby, forming a luscious base.
Lemon zest (2 lemons): Invigorates the filling with fresh citrus aroma.
Shallots, sliced (7 large): Slowly caramelized for sweet, deep flavor.
Butter (2 tbsp): Used to soften shallots for that melt-in-your-mouth touch.
Fresh thyme (1 tsp): Sprinkled into the filling for subtle herbal notes.
Maldon salt (a sprinkle): Adds a delicate crunch and crunch.
Fresh basil, chopped (1 tbsp): Finishes the tart with fragrant vibrancy.
Shredded Parmesan cheese (4 tbsp): The final topping for an umami punch.

How to Make Cheese and Tomato Tart with Herb and Cheddar Crust Recipe

Step 1: Prepare the Pastry Dough

Start by breaking up the egg yolk in a small bowl, then add the vinegar and cold water; this chilled mixture keeps your dough tender and workable. In your mixer or food processor, combine the flour, salt, baking powder, herbs, and shredded cheddar. Add cold, cubed butter and pulse until the mixture resembles tiny peas—this is key for creating that flaky texture. Slowly incorporate the cold liquid and mix just until combined. Shape the dough into a ball, wrap it tightly, and refrigerate for at least 30 minutes up to an hour. This rest chills the butter and relaxes gluten for ultimate flakiness.

Step 2: Roll Out and Blind Bake the Tart Shells

After chilling, roll out your dough to fit your tart pans. Gently press the dough into the pans, trim any excess by rolling the pin over the edges, and chill again for 30 minutes. This extra chill strengthens the dough and prevents shrinking. When ready, line the tart shells with parchment and fill them with pie weights or dried beans to keep their shape. Bake at 350°F for 10-12 minutes for smaller tarts or 13-15 minutes for larger ones. They don’t need to be fully baked just yet, so pull them out when they are firm and lightly colored.

Step 3: Make the Savory Filling

While your shells cool, soften sliced shallots in butter over medium-low heat until golden and tender—this gentle caramelization builds rich sweetness. Once cooled, mix boursin cheese with lemon zest for a zesty, creamy base. Slice baby tomatoes in half, ready to crown the tart. This combination balances tang, creaminess, and freshness beautifully.

Step 4: Assemble the Tarts

Spread a thin, even layer of the boursin and lemon mixture onto the bottom of each tart shell—about a quarter-inch thick to ensure every bite is flavorful. Scatter the caramelized shallots on top, followed by a thin blanket of shredded cheddar cheese. Lay the halved baby tomatoes in a single, colorful layer and sprinkle with fresh thyme and Maldon salt. This layering creates textures and flavors that will sing once baked.

Step 5: Final Bake and Garnish

Bake your tarts at 400°F for 25-30 minutes for large sizes or 15-20 minutes for smaller tarts. If the crust edges brown too quickly, tent them with parchment or foil to avoid burning. When golden and bubbling, remove from the oven and immediately sprinkle with shaved Parmesan and chopped basil for an aromatic finish. Let the tarts cool just enough to set before savoring the delicious flavors and flaky crust.

How to Serve Cheese and Tomato Tart with Herb and Cheddar Crust Recipe

Three small tartlets sit on a white marbled surface, each placed close to one another. Each tartlet has a golden-brown crust that looks crunchy and firm. On top of the crust is a layer of melted cheese that covers the base, appearing creamy and soft. Over the cheese, there are colorful halved cherry tomatoes in shades of red, orange, and yellow, scattered evenly. Fresh green basil leaves are sprinkled on top, adding a pop of bright green color. Thin shavings of pale, ivory cheese are placed over the tomatoes and basil, adding a delicate texture. Some loose basil leaves are scattered around the tartlets on the white marbled surface. The light shines softly on the tartlets, highlighting their fresh and vibrant look. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like chopped basil or thyme sprinkled on top add a burst of color and refreshing aromas that elevate the tart’s presentation and flavor. A light drizzle of good quality olive oil or a crack of fresh black pepper can also enhance the taste just before serving.

Side Dishes

This tart shines when paired with crisp green salads dressed simply in lemon vinaigrette or a handful of peppery arugula. Roasted vegetables or a light potato salad can round out the meal beautifully, balancing the richness of the cheese and buttery crust.

Creative Ways to Present

Serve individual small tarts for a charming appetizer at a party, or cut larger tarts into wedges for a shared brunch. Add edible flowers for a festive touch, or present the tart on a rustic wooden board surrounded by fresh herbs and extra cheeses to highlight its homemade appeal.

Make Ahead and Storage

Storing Leftovers

Leftover tart keeps wonderfully covered in the fridge for up to 3 days. Store in an airtight container or wrapped tightly in foil to maintain its flaky texture and freshness. Enjoy it cold or warmed up for a tasty snack any time.

Freezing

You can freeze the unbaked tart shells wrapped well in plastic wrap and foil for up to 1 month. Bake from frozen when ready, adding a few extra minutes to the blind bake time. Leftover baked tart is best eaten fresh, but if necessary, freeze tightly wrapped pieces separately to enjoy later.

Reheating

Reheat leftover tart in a preheated oven at 350°F for about 10 minutes. This will help keep the crust crisp and the filling warm without becoming soggy, preserving that delightful texture and flavor.

FAQs

Can I use other cheeses instead of cheddar for the crust?

Absolutely! While aged cheddar offers a nice sharpness and melt quality, you can also experiment with Gruyère or even a tangy Parmesan to give your crust a different flavor profile. Just be sure they are hard cheeses and shredded finely for proper incorporation.

What if I don’t have fresh herbs? Can I use dried instead?

Fresh herbs really elevate this Cheese and Tomato Tart with Herb and Cheddar Crust Recipe, but if you only have dried, use about one-third of the amount called for, as dried herbs are more concentrated. Add them to the dough early for better flavor infusion.

Is it possible to make this tart gluten-free?

Yes, with some adjustments. Use a gluten-free all-purpose flour blend with xanthan gum and follow the same process. Keep in mind that the texture may vary slightly, but the flavor will still shine through beautifully.

Can I prepare the tart dough ahead of time?

Definitely! The pastry dough can be made one day in advance and kept refrigerated, wrapped tightly in plastic. This resting time actually helps develop a better flavor and texture, making it easier to roll out when you’re ready.

How do I prevent the tart crust from getting soggy?

Blind baking the crust before adding the filling is key to avoiding sogginess. Also, using a thin layer of creamy boursin cheese as a barrier helps seal the crust from moisture released by the tomatoes and shallots, keeping your tart perfectly crisp.

Final Thoughts

There is something truly special about the Cheese and Tomato Tart with Herb and Cheddar Crust Recipe that makes it both approachable and utterly irresistible. From the flaky, herbed crust to the zesty, creamy filling topped with bursts of juicy tomato, every element comes together in perfect harmony. Give this recipe a try and watch it become a cherished staple in your kitchen — it’s a dish that welcomes friends and family around the table with open arms and big, happy smiles.