Herb-Garden Tomato Tart with Rosemary Crust

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A delicate tart featuring Denver-grown tomatoes layered with fresh herbs and a rosemary-infused crust, inspired by City Floral's floral centerpieces. This French-inspired pasta recipe, ready in about 95 minutes, layers all-purpose flour, unsalted butter, ice water 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 280 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.

Prep: 45 min Cook: 50 min Serves 6 French cuisine 280 cal/serving

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Ingredients

1 1/4 cups all-purpose flour
1/2 cup (cold, cubed) unsalted butter
2 tbsp ice water
4 medium (sliced 1/4-inch thick) tomatoes
2 tbsp (chopped) fresh thyme leaves
2 tbsp (thinly sliced) fresh chives
1 (finely minced) shallot
1 tbsp extra-virgin olive oil
2 tbsp balsamic glaze
1/4 tsp sea salt

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Instructions

Step 1: For crust: In a food processor, pulse 1 1/4 cups all-purpose flour and 1/4 tsp sea salt. Add 1/2 cup cold cubed unsalted butter and pulse until pea-sized crumbs form. Add 2 tbsp ice water and pulse until dough holds together when pinched.
Step 2: Press dough into a 9-inch tart pan, then chill for 30 minutes. Preheat oven to 375°F and blind-bake crust for 15 minutes until golden.
Step 3: While crust bakes, toss 4 medium tomato slices with 1 tbsp extra-virgin olive oil, 2 tbsp chopped fresh thyme, 2 tbsp sliced chives, and 1 finely minced shallot; season with 1/4 tsp sea salt. Arrange tomatoes over baked crust and drizzle with 2 tbsp balsamic glaze. Bake 25-30 minutes until tomatoes are tender and edges are golden.