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This Roasted Tomato Cheddar Tart with Ranch Seasoning is the best way to use up all those summer garden tomatoes. Flaky puff pastry dough topped with melty cheddar cheese, heirloom tomatoes, and fresh homemade ranch seasoning mix. So simple and easy, and out of this world good. The key to this tomato tart is the ranch seasoning blend. It bakes atop the tomatoes and becomes crisp, infusing the entire tart with delicious “ranch” flavor. As soon as the tart comes out of the oven, top it with fresh basil, a dollop of sour cream or yogurt…slice, eat, and enjoy. Trust me, every last bite of this tart is delicious and will leave you wanting more. It’s the perfect mix of summer flavors and everyone’s favorite ranch dressing.
As we get closer to the end of July and the beginning of August, tomato season is starting to ramp up. My dad, who does all the HBH grocery shopping (among many, many other things) finally found me the first batch of homegrown Colorado heirloom tomatoes last week. I could not wait to use them.
I’ve had this tart plotted out in my head now for a solid month. So I was pretty excited to finally get to actually create it for you all this week. This is so dorky of me, but tomato season is the most exciting! Especially when we now have imperfect, but oh so beautiful, heirloom tomatoes at our local Uncle Johns Farm Stand. They’re my favorite tomatoes to cook with and I wait for them every single year.
And they’ve arrived! So it’s finally tomato tart time…as you can tell, I am SO excited.
First things first, this is not my first ever tomato tart. A few years back I created this heirloom tomato tart. This was all the way back in 2016 and it was the summer I not only fell in love with heirloom tomatoes, but the summer I became obsessed with tomato tarts.
The tart I made back in the day is very different from today’s tart. The biggest difference being that I left the tomatoes raw on that older tart. Still delicious, and I will forever love that tart (because tomatoes seasoned with everything bagel spice are so very good). But today’s tart is equally delicious, just in its very own unique way.
This tart features roasted tomatoes. And while they might not be as beautiful as the raw tomatoes, they’re a whole new level of delicious.
Here all the details…starting with those tomatoes.
Most important, find yourself some really good tomatoes. I love using heirlooms, but use what you can find and what you enjoy most.
Once you have your tomatoes, the rest is easy. Start off by salting the tomato slices. This helps to draw out any excess moisture the tomatoes may have. This step also ensures that your tomato tart will never become soggy.
Onto the ranch seasoning.
This seasoning mix? It was actually the inspiration for this recipe. I had the concept of a fresh herb and garlic ranch seasoning mix. As soon as I had that concept in my head, I knew the seasoning mix needed to be sprinkled over top of the tomatoes, then baked.
And you guys? It really is the seasoning mix that MAKES this tart. It’s fresh, herby, garlicky, and spicy…all of my favorite things. And it’s beyond delicious when roasted atop heirloom tomatoes.
So what’s in ranch seasoning you ask? It’s simply all the herbs and spices used in ranch dressing, but minus sour cream and buttermilk. So, fresh parsley, chives, dill, lots of grated garlic, cayenne pepper (for heat), salt, and pepper. It’s actually even better than ranch dressing because all of the ingredients are fresh!
Now assemble and bake.
Next, take your store-bought puff pastry and top it with lots of cheddar cheese. Arrange the tomatoes on top, then sprinkle the ranch seasoning generously over the entire tart. Drizzle with a bit of olive oil.
Then bake…and your kitchen will smell incredible.
As soon as the tart comes out of the oven. Simply slice, top with basil, and add a dollop of either yogurt, sour cream, or crème fraîche…for a bit of creaminess and tang with every bite.
So. Very. Delicious.
The crust is flaky, the cheese is crisp around the edges (so delicious), but soft and melty in the center. And the tomatoes? They’re roasted and seasoned perfectly with all the flavors of really good ranch…
It’s the perfect marriage…a fancy, classy tomato tart with not so fancy, not so classy, ranch seasoning. It’s GOOD. Enjoy!
Looking for other simple tomato recipes for summer? Here are a few ideas:
3 Cheese Zucchini “Ravioli” with Roasted Tomato Basil Sauce
Skillet Burst Cherry Tomato Summer Pasta
Garlic Herb Roasted Cherry Tomato Carbonara with Crispy Prosciutto and Burrata
Lastly, if you make this roasted tomato cheddar tart with ranch seasoning, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Roasted Tomato Cheddar Tart with Ranch Seasoning
Servings: 6
Calories Per Serving: 623 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3-4 heirloom tomatoes, sliced
- kosher salt and black pepper
- 1 sheet frozen puff pastry, thawed
- 2 tablespoons crème fraîche, plain Greek yogurt, or sour cream
- 1 1/2 cups shredded sharp cheddar cheese
- extra virgin olive oil for drizzling
- fresh basil, for serving
Ranch Seasoning
- 1/4 cup chopped fresh parsley (or 1 tablespoon dried)
- 1/4 cup chopped fresh chives (or 1 tablespoon dried)
- 1/4 cup chopped fresh dill (or 1 tablespoon dried)
- 2 cloves garlic, grated (or 1 teaspoon garlic powder)
- 1/2 teaspoon cayenne pepper using more or less to taste
- 1/2 teaspoon each kosher salt and black pepper
Instructions
- 1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.2. Arrange the tomatoes on a cutting board and sprinkle with salt. Let sit 15 minutes to draw out excess moisture. 3. Meanwhile, make the ranch seasoning. Combine all ingredients in a bowl. 4. Lay the thawed puff pastry on the prepared baking sheet and prick all over with a fork. Spread the crème fraîche over the dough, leaving a 1/4-inch border. Top with cheddar cheese. Layer on the tomatoes, then sprinkle the ranch seasoning over each tomato. Transfer to the oven and bake for 25-30 minutes or until the pastry is golden and the cheese melted. 5. Serve warm or at room temperature with a dollop of crème fraîche, yogurt, or sour cream, and fresh basil. Eat and enjoy!
So easy, so quick and best of all soooo good.
I literally used what I had. For the base I used feta dip and Parmesan /mozzarella cheese and sprinkled with everything seasoning, combining two of your recipes. Bottom line you can’t go wrong. Will definitely make it again
Hey Tal,
Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Have a great Monday! xTieghan
I made this the other night and the flavors were fantastic, but my crust was flaky on the edges but the inside pastry was mush. I salted the tomatoes and tried to get all the moisture out of them. What did I do wrong? It kind of seemed like it could have been the parchment lining held the moisture? Should I cook the pastry a bit before adding the other ingredients? Thanks so much for amazing recipes. I have all your cookbooks and use your recipes all the time. Good luck with the book tour.
Hey Barbara,
So sorry to hear this! You could certainly par-bake the crust next time to avoid it getting soggy. I hope this helps! Thanks for trying the recipe:) xx
This was a huge hit with my dinner guests. Thank so much for the recipe!
Hey Emilie,
Thanks so much for making this recipe, I am delighted to hear that it was enjoyed! Have the best weekend:) xTieghan
Hi Tieghan,
How do you recommend storing any leftovers from this tart? Should you refrigerate? And, what would you suggest in terms of re-heating? Excited to try this one out!
Hey Casey,
I would store in an airtight container in the fridge and then reheat on low in the oven. I hope you love the recipe, please let me know if you give it a try! xTieghan
My dad’s favorite recipe I’ve ever made. Made with some assorted tomatoes from a farmer’s market, and it was to die for!!! LOVE this.
Hey Macy,
Happy Thursday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan
This was absolutely delightful, Tieghan! Made this tonight with the other frozen puff pastry that came in a two pack (the first was used for your Blueberry Basque Cheesecake, which is another fav of ours)! Thank you for sharing your beautiful recipes!
Hey Emily,
Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan
Yum! This was really easy to put together and super tasty.
Thank you so much! I am so glad you liked this! xTieghan
Phenomenal!! We made it with some tomatoes from the garden. Would 100% recommend
Thank you so much Faith! xTieghan
I didn’t have puff pastry so I basically made this into a quesadilla – the combination of flavors is delicious and a great way to use up summer tomatoes!
Love that!! Thank you Annie! xTieghan
I made this a few days ago, it was a-MAY-zing! Very easy, with tomatoes and herbs from the garden. Two of us ate the whole thing in one sitting for dinner.
Wow yes! I am so happy you loved this Lisa! Thank you! xTieghan
Fab had to devour hot out of the oven for breakfast even though it was meant for lunch!!! Thank you xx
Thank you so much Debbie!! xTieghan
Made this tonight to go with your Broccoli Soup delicious dinner on this summer evening I can eat soup 12 months out of the year and perfectly paired with that tart
Thank you Marie!! I am so happy to hear that! xTieghan
Hi there! I love your recipes 🙂 I really want to make this but I don’t know what size the puff pastry should be? In Belgium where I live frozen puff pastry is in really small rectangles so I’m sure that’s not the right size 😀
Hey Laura,
Thanks so much for your kind message! The standard size pastry sheet in America is 10″ X 15″ X 1/8″. I hope this helps! Please let me know if you have any other questions! xTieghan