There’s something undeniably comforting about a rustic tart, especially one that captures the essence of summer with just a few perfect ingredients. This Two-Tomato and Thyme Tart is a celebration of ripe, juicy tomatoes at their peak, layered over a creamy herbed cheese filling and wrapped in a golden, flaky crust. Equal parts simple and elegant, it’s the kind of dish you can serve warm for lunch, bring to a picnic, or slice up for a casual dinner with a glass of crisp wine. With vibrant red and golden tomatoes and the earthy scent of fresh thyme, this tart is as beautiful as it is satisfying.

Ingredients

Serves 6 | Prep Time: 20 minutes | Cook Time: 35 minutes

For the crust (or use store-bought shortcrust pastry):

• 1¼ cups (160g) all-purpose flour
• ½ tsp sea salt
• 115g (1 stick) cold unsalted butter, cut into cubes
• 4–6 tbsp ice water

For the filling:

• 2–3 red ripe tomatoes
• 2–3 golden/yellow tomatoes
• ¾ cup ricotta cheese
• ½ cup soft goat cheese or cream cheese
• 1 garlic clove, minced
• 1 tsp fresh lemon zest
• 1 tbsp chopped fresh thyme (plus more for garnish)
• Salt and cracked black pepper
• Olive oil, for drizzling
• 1 egg (for egg wash)

Instructions

1. Make the crust

In a food processor or large bowl, combine the flour and salt. Add the butter and pulse or cut in with a pastry cutter until it resembles coarse crumbs. Add ice water one tablespoon at a time until the dough just comes together. Shape into a disc, wrap in plastic, and chill for 30 minutes.

2. Prepare the tomatoes

Slice the red and golden tomatoes into rounds. Lay them on paper towels, sprinkle lightly with salt, and let them drain for 15–20 minutes to prevent sogginess.

3. Make the cheese filling

In a small bowl, mix the ricotta, goat cheese, garlic, lemon zest, chopped thyme, a pinch of salt, and black pepper until smooth.

4. Assemble the tart

Preheat oven to 200°C (400°F). On a lightly floured surface, roll out the dough into a rough 30cm (12-inch) circle. Transfer to a baking tray lined with parchment paper.

Spread the cheese mixture over the centre of the dough, leaving a 4–5cm (2-inch) border. Layer the tomato slices in alternating colours over the cheese. Season with cracked pepper and a few thyme sprigs.

Gently fold the edges of the dough up over the filling, pleating as you go. Brush the crust with a beaten egg.

5. Bake

Bake for 35–40 minutes or until the crust is golden brown and crisp. Let it cool for 10 minutes before slicing.

Serving Suggestions

Serve with a lightly dressed green salad or as part of a picnic spread with olives, fresh bread, and a crisp glass of white wine.