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Notes about this recipe

heyksquared on May 25, 2026

There’s no denying this is a delicious recipe, but it is *a lot* of work. Like the other commenter, I made the pesto and dough the day before, and it still was probably two hours or work.
averythingcooks on July 18, 2020

This was lovely! I cut it in half and the pastry came together easily, rolled out beautifully and fit my 9 x 13 stoneware pan perfectly with a nice crimped edge. I used the pie weight method to blind bake the pastry (as opposed to using a 2nd pan) and I used plum tomatoes this time. The overall result was delicious with crisp, flaky pastry, a lovely herb pesto and soft, slightly caramelized tomatoes. With a green salad on the side this was a great meatless summer dinner.
KarinaFrancis on December 08, 2018

This was the star of our Christmas aperitivo celebration. A bit of work involved but the flavour is delicious, perfect balance of herbs in the dressing and zesty tomatoes. We couldn’t find Gruyère at the supermarket so subbed jarlsberg and it didn’t seem to suffer for it. Absolutely want to make this again and plan ahead to get the right cheese.
anya_sf on August 27, 2017

I made 2/3 recipe (which was enough for 4 for dinner), as I was only feeding 3 and did not want too many leftovers. I still used a sheet pan, but the crust just did not go to the edges. This worked OK, except that the crust was completely flat, so some cheese oozed over the edges while baking. it wasn't too bad though (looks messier in the photo), and the oozy bits were yummy. I made the dough and herb pesto the day before, which worked well, although it was still fairly time-consuming (though not difficult) the day of serving. Seemed like there was too much DIjon mustard, but the flavor wasn't that noticeable in the final tart. Anyway, the tart was absolutely delicious! Even my son, who isn't a fan of fresh tomatoes, loved it (it's not unlike pizza). Leftovers were still tasty the next day and the crust remained fairly crisp. It's really rich, though, with a pastry crust and all that cheese, so sadly, we can't have it too often.