Baked Tomato and Thyme Tart
A simple savory tart with sun-ripened tomatoes and fresh thyme on a herbed crust. This mediterranean-inspired one pot (vegetarian) ready in about 50 minutes layers finely chopped fresh thyme leaves, grated Parmesan cheese, extra-virgin olive oil into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 225 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 sheet (14 oz), thawed store-bought pie crust
- 4 medium, sliced into 1/4-inch rounds ripe tomatoes
- 2 tbsp, finely chopped fresh thyme leaves
- 1/4 cup grated Parmesan cheese
- 2 tbsp extra-virgin olive oil
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Roll the thawed pie crust on a lightly floured surface and transfer to a 9-inch tart pan, pressing gently into the edges and bottom.
- Step 2: Brush the crust with 2 tbsp extra-virgin olive oil, then sprinkle evenly with 1/4 tsp salt and 1/8 tsp freshly ground black pepper.
- Step 3: Arrange the 4 medium sliced tomatoes in a single layer over the crust, overlapping slightly, and sprinkle with 2 tbsp fresh thyme leaves and 1/4 cup grated Parmesan cheese.
- Step 4: Bake for 25-30 minutes until the tomatoes are tender and the crust is golden brown.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Tomato and Thyme Tart take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Tomato and Thyme Tart?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Tomato and Thyme Tart?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Tomato and Thyme Tart for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Tomato and Thyme Tart vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So much better than takeout. We'll never order mediterranean delivery again.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
