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Summer tomato tart with cheese and black pepper crust



Cheese and black pepper savoury pie crust:

  • 2 cups plus 1 tablespoon all purpose flour, plus some for dusting
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 4 ounces cold unsalted butter cut into small cubes
  • 1 large egg yolk
  • 1/4 cup Black Diamond Old Cheddar shredded cheese
  • 2 tablespoons ice water
  • 1 tablespoon Dijon mustard


  • 2 pounds mixed tomatoes
  • 1 tablespoon olive oil
  • 1 medium sweet onion, thinly sliced
  • 1/2 cup mixed herbs (parsley, chives and basil)

Pimento cheese:

  • 2 cups Black Diamond Old Cheddar shredded cheese (about 4 ounces)
  • 1/2 cup mayonnaise
  • 1 teaspoon chili flakes
  • 2 tablespoon pimentos chopped fine


Make the dough:

  1. In a food processor add the flour, salt and pepper, then add the butter and cheese.
  2. Pulse the mixture for ten seconds so it breaks, then add the egg yolks and pulse until incorporated.
  3. Pulse in five to six tablespoons ice water, adding one tablespoon at a time, only until the dough holds together. 
  4. Remove and form into an inch thick disk, wrap in cling film and refrigerate until firm.

After refrigeration:

  1. Preheat oven to 425F.
  2. Unwrap and roll out the dough on a lightly floured surface until you have a nine-inch circle about 1/4 inch thick. 
  3. Transfer to a pie plate and trim and crimp according to your liking, then chill again until firm.  Once firm, remove and prick the bottom with a fork.
  4. Line the dough with parchment paper and fill with pie weights, then bake for 20 minutes. Once baked, remove from oven, remove pie weights and parchment paper and set aside to cool.  Brush baked crust with one tablespoon Dijon mustard. Tip: dry beans can be used as pie weights.

Tomato filling and pimento cheese:

  1. Slice your tomatoes depending on their size about 1/4 inch thick, place them on a baking sheet.  Sprinkle with one teaspoon salt. Let sit for three minutes, then pat dry with paper towel. 
  2. In a large non-stick pan, add olive oil and onions, and saute on medium heat, adding just a pinch of salt.  Cook until they start to brown.
  3. Arrange the dry tomatoes together in the pie crust.  Add half the onions and herbs, and a little salt and pepper. Repeat with the rest of the tomatoes, onions and herbs. 
  4. In a bowl, thoroughly mix the cheese, chili flakes mayonnaise and pimento.
  5. Spread the mixture on top of the pie and bake for about 20-30 minutes, or until just starting to brown.  Remove, cool and serve.

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