Savory rustic tarts are almost as good as sweet ones, but I’d say this one is even better! Quick-Roasted Tomatoes find a great home nestled into a buttery crust. This takes a bit of time to put together; plan ahead and make your dough a day ahead. 

Makes one 8-inch tart


1. Remove the dough from the refrigerator and let it sit at room temperature for 30 to 40 minutes. Heat the oven to 400°F. Line a heavy-duty rimmed baking sheet with parchment paper.

2. In a small bowl, whisk together the egg yolk and heavy cream and set aside.

3. Sprinkle a light dusting of flour on a rolling surface. Roll the dough out into a circle about 11 to 12 inches in diameter, sprinkling flour underneath as necessary to keep from it sticking. Transfer the dough to the parchment-lined sheet. 

4. Sprinkle about 3 tablespoons of the Parmigiano over the middle of the dough (in a rough circle, leaving a 2-inch border). Arrange the roasted tomato halves over the cheese, starting in the center and slightly overlapping the tomatoes as you go, being sure to leave the 2-inch border of dough uncovered. (Tip: Arrange the tomatoes on a plate first to figure out how they will work on the dough.) Sprinkle all but a few of the thyme leaves and all but 2 teaspoons of the remaining Parmigiano over the tomatoes.

5. Pleat and fold the edge of the dough up and over the tomato filling. Brush the dough (including under the folds) with the egg mixture. (You won’t use it all.) Sprinkle the remaining thyme leaves and the remaining 2 teaspoons of Parmigiano over the dough edge.

6. Bake until the crust is deeply golden and the bottom is crisp and brown (check with a spatula), about 40 minutes. Let cool on the baking sheet then transfer to a cutting board. Slice into 8 pieces and eat warm or at room temperature. Store, covered with foil, at room temperature for a day, or wrap well and freeze. Reheat slices on a baking sheet for 10 minutes in a 350 degree oven.