Black Pepper and Cheddar-Crusted Tomato Tart

An 11-inch tart pan filled with colorful heirloom tomatoes and a crushed cheese cracker dough bakes at 375°F to create a crisp savory tart. The base combines crushed cheddar crackers with extra sharp cheddar, flour, and coarse black pepper for a crunchy crust that holds up to wet filling. High heat concentrates the natural sugars in the sliced tomatoes while melting the inner cheese barrier.

Chilling the pastry dough twice keeps the butter cold and stops the lattice strips from slumping during baking. A thin layer of Dijon mustard brushed over the bottom dough adds sharp flavor and protects the pastry floor from moisture. You can prep the crust ahead of time to make assembly fast on cooking day.

Allowing the tart to sit for 20 minutes after baking is necessary for clean slices. The warm juices set as the structure settles. Serve warm or at room temperature with cool sour cream on top.

Step-by-Step Instructions

1. Pulse cheese crackers

Add 1 ¾ cups baked cheese crackers to a food processor. Pulse for 20 to 30 seconds until reduced to fine crumbs.

2. Blend dry ingredients

Add 1 cup flour, 1 teaspoon salt, and 1 teaspoon black pepper to the processor. Blend for 20 to 30 seconds to combine.

3. Cut in butter

Add 8 tablespoons cold cubed butter and 1 cup shredded cheddar cheese. Blend for 30 to 60 seconds until butter forms small pea-sized pieces.

4. Form the dough

Transfer crumbs to a medium bowl. Mix in 1 teaspoon cider vinegar and 3 tablespoons cold water by hand, adding extra water 1 tablespoon at a time until dough holds together without crumbling.

5. Chill dough disc

Shape dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for 1 hour.

6. Prepare oven

Preheat your oven to 375°F (190°C).

7. Roll pastry crust

Dust work surface with flour. Roll dough to 1/8-inch thickness, drape over an 11-inch tart pan, press into edges, trim excess by rolling over top rim, and chill.

8. Cut lattice strips

Roll excess dough into a 4 by 12 inch rectangle. Cut into 1/4-inch and 1/2-inch strips, then place on a plate in the fridge.

9. Layer tart filling

Spread 2 tablespoons Dijon mustard over bottom dough. Sprinkle 1/3 cup cheddar cheese, layer half the sliced tomatoes, then add half the salt, pepper, thyme, and shallots. Repeat with a second layer of tomatoes, remaining salt, pepper, thyme, and shallots.

10. Weave lattice top

Arrange chilled dough strips in a lattice pattern over tomatoes. Brush exposed pastry with 1 beaten egg.

11. Bake tart

Bake at 375°F (190°C) for 40 to 45 minutes. The doneness cue is a deep golden brown crust that feels crisp when lightly tapped.

12. Cool and serve

Rest tart on a rack for 20 minutes so juices reabsorb. Top with sour cream and fresh thyme leaves.

How to Store Black Pepper And Cheddar-Crusted Tomato Tart

Variations

Single Crust Option

Skip the top lattice strips and bake as an open-face tart using all the dough for a thicker bottom crust.

Herbal Twist

Swap fresh thyme leaves for torn fresh basil leaves right after taking the tart out of the oven.

Frequently Asked Questions

Black Pepper and Cheddar-Crusted Tomato Tart

Bake a savory black pepper and cheddar-crusted tomato tart with ripe heirloom tomatoes, Dijon mustard, and a crisp cheese cracker lattice crust.

85 minPrep time45 minCook time150 minTotal6Servings

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Ingredients

• 1 ¾ cups baked cheese crackers
• 1 cup all purpose flour (plus more for dusting)
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 8 tablespoons unsalted butter (cubed and chilled)
• 1 cup shredded cheddar cheese
• 1 teaspoon apple cider vinegar
• 3 tablespoons cold water
• 2 tablespoons dijon mustard
• ⅓ cup shredded cheddar cheese
• 3 heirloom tomatoes (of varying colors, thinly sliced)
• 1 tablespoon fresh thyme leaf (plus more for garnish)
• 1 small shallot (thinly sliced)
• ½ teaspoon kosher salt (plus more to taste)
• ½ teaspoon freshly ground black pepper (divided)
• 1 large egg (beaten)
• 6 tablespoons sour cream (for serving)

Instructions

1. 1Pulse cheese crackers — Add 1 ¾ cups baked cheese crackers to a food processor. Pulse for 20 to 30 seconds until reduced to fine crumbs.
2. 2Blend dry ingredients — Add 1 cup flour, 1 teaspoon salt, and 1 teaspoon black pepper to the processor. Blend for 20 to 30 seconds to combine.
3. 3Cut in butter — Add 8 tablespoons cold cubed butter and 1 cup shredded cheddar cheese. Blend for 30 to 60 seconds until butter forms small pea-sized pieces.
4. 4Form the dough — Transfer crumbs to a medium bowl. Mix in 1 teaspoon cider vinegar and 3 tablespoons cold water by hand, adding extra water 1 tablespoon at a time until dough holds together without crumbling.
5. 5Chill dough disc — Shape dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for 1 hour.
6. 6Prepare oven — Preheat your oven to 375°F (190°C).
7. 7Roll pastry crust — Dust work surface with flour. Roll dough to 1/8-inch thickness, drape over an 11-inch tart pan, press into edges, trim excess by rolling over top rim, and chill.
8. 8Cut lattice strips — Roll excess dough into a 4 by 12 inch rectangle. Cut into 1/4-inch and 1/2-inch strips, then place on a plate in the fridge.
9. 9Layer tart filling — Spread 2 tablespoons Dijon mustard over bottom dough. Sprinkle 1/3 cup cheddar cheese, layer half the sliced tomatoes, then add half the salt, pepper, thyme, and shallots. Repeat with a second layer of tomatoes, remaining salt, pepper, thyme, and shallots.
10. 10Weave lattice top — Arrange chilled dough strips in a lattice pattern over tomatoes. Brush exposed pastry with 1 beaten egg.
11. 11Bake tart — Bake at 375°F (190°C) for 40 to 45 minutes. The doneness cue is a deep golden brown crust that feels crisp when lightly tapped.
12. 12Cool and serve — Rest tart on a rack for 20 minutes so juices reabsorb. Top with sour cream and fresh thyme leaves.

Cook's note: Substitution Note: You can swap the baked cheese crackers for an equal volume of savory butter cracker crumbs if needed.

Servings: 6

Cuisine: American

Course: Appetizer

RecipesCooker85 minutes45 minutes150 minutes

Written by Maya Whitfield
Maya writes about easy American cookies and bars, plus eggs and breakfast casseroles for busy mornings. She focuses on pantry-friendly ingredients, reliable bake times, and make-ahead steps that fit real weekday schedules. Her recipes keep instructions short and checkpoints clear so nothing gets overbaked or underdone.