Tomato tart from Sweet Enough (page 76) by Alison Roman

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Notes about this recipe

  • Eat Your Books

    Can substitute red wine vinegar or white wine vinegar for sherry vinegar.

  • krista_72bovc on May 29, 2026

    A show stopper!

  • shelbstirr on October 22, 2025

    This was so good! I ate more than I intended to haha. The tomatoes I used were on the overripe side and I probably used a smidge more than 2lbs, and it came out a tad watery. Next time I would drain the tomatoes a bit if they were similarly overripe. To be fair, the recipe calls for small tomatoes probably to eliminate the need for draining. Cook the full 60 minutes, and I think allowing it to cool for 60 minutes would allow it to set up better too. I loved tucking in some cherry tomatoes as suggested, and as everyone else has stated the crust is so good. I’m considering making it again tomorrow while I still have tomatoes… Update: made it again and stuck to smaller tomatoes and 2lb measurement and much less watery this time. Brought it to a dinner and a friend said it tasted like “fancy pizza”

  • anya_sf on September 05, 2024

    The amount of crust was just right for a shallow 9" tart pan. However, I couldn't fit 2 lbs tomatoes -maybe 1.5 lbs. The crust was really delicious. While I liked the filling, it wasn't my favorite, but I did forget the vinegar and parmesan cheese at the end, which I'm sure would have made a difference.

  • paulabee on September 02, 2024

    this was an excellent use of peak season tomatoes. I made the tart dough as written and the amount worked just fine for me. I would probably try slice my garlic a bit thinner next time, but that's on me--no recipe modifications so suggest!

  • averythingcooks on August 31, 2024

    This was lovely...not surprising as I am a fan of this kind of jammy roasted tomato tart finished with a good drizzle of balsamic crema (to replace the suggested vinegars) but for me the real takeaway here is the cornmeal, browned butter & parmesan infused crust...delicious! I used a 9" tart pan and based on the comments, I worked slowly to cover up the sides & the bottom completely (doubtful at 1st but stuck with it) and I do think 1.5 x the crust would have been too much. I will make this crust again for sure.

  • Apollonia on May 26, 2024

    Super nice tart- very easy (especially with the melted butter crust). I did 1.5 the crust recipe based on the reviews and a friend who had made it previously, which I think is the right call. I used fairly meh tomatoes, and they still came out great, so better ones would probably be outstanding. Mine was quite good as leftovers as well.

  • grodnyansky on September 06, 2023

    Really fantastic, but best eaten same day. Gets very wet the soggy the next day.

  • Lsblackburn1 on August 15, 2023

    I had some doubts, but this turned out to be delicious. I think my tart pan was bigger so the crust barely covered the base and my layer of tomatoes seemed thin. When it came out of the oven, I was afraid it looked dry, but I put fresh basil on the top and took it to a gathering. Shouldn’t have worried; everyone loved it!

  • Astrid5555 on August 15, 2023

    Use only the best tomatoes which will shine in this perfect summer tart!

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