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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 recipe 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 crust 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
Ingredients
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I don’t particularly love ranch dressing, but this was 100% delish. Made recipe exactly as specified, turned out great!
Thank you so much! I am really glad this turned out so well for you! xTieghan
Made this for an appetizer and was amazing! A hit with all!
Love to hear that! Thank you so much Anna! xTieghan
I’ve made this twice and it’s amazing! Would you store leftovers at room temperature or in the fridge?
Hey Celia,
I am so glad you have enjoyed this recipe! I would keep in the fridge in an airtight container. Please let me know if you have any other questions! xTieghan
Delicious! Made this tonight with a basket of assorted heirloom tomatoes, sour cream, and extra sharp white cheddar. I did not have on hand all of the fresh herbs, so substituted dried where needed. it’s a keeper! I can not wait to make it again. Thank you for sharing these wonderful creations.
Thank you for trying this Amy!! I am so glad this turned out so well for you! xTieghan
Excellent!
I made your strawberry chamomile cheesecake over the weekend, so I had an extra sheet of puff pastry to use up. I picked our first batch of *beautiful* tomatoes yesterday, and this was the perfect way to use both! Even family members who aren’t crazy about tomatoes loved this tart! So sweet and luscious, and the seasoning blend was perfect! Thanks for sharing!
Thank you Kate!! xTieghan
Such a quick and easy recipe and so so tasty and fresh! Perfect summer tart!
Thank you so much Elisa! I am so glad this turned out so well for you!! xTieghan
Je suis très ravis t intégré le groupe merci i la compréhension
Je vous remercie! J’espère que vous apprécierez mes recettes!
Absolutely wonderful! And so easy to make. Made with some perfectly ripe heirloom tomatoes. Taste was phenomenal, colors beautiful. I added some corn also – just because. The ranch seasoning put it over the top – I used herbs from my garden but love the option to use dried. I was dubious about the sour cream – but worked perfectly. I’m now going to look forward to this every time I have gorgeous tomatoes available
Hi Nikki! I am so glad this recipe turned out so well for you! Thank you so much for trying it! xTieghan
Made this for dinner tonight. Not only was it quick and easy, it was delicious and looked just like your photo! Beautiful. Wound be wonderful for an appetizer also.
That is so amazing to hear! Thank you Michelle! xTieghan
Hey Tieghan!
I’m making this for brunch tomorrow, and I have everything except the Greek yogurt/sour cream situation. Do you think I could use mayo? Thanks!!
Hey Emily,
I’m not a huge mayo fan but you could certainly give it a go! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this last night for dinner, served along with a Dover sole and a small salad. It is truly wonderful and easy to make, and really zipped up dinner. Doesn’t get any better than phyllo dough with great toppings. So in love with recipes using the abundance of summer tomatoes. Thanks!
I am really glad this turned out so well for you Teddi! Thank you so much! xTieghan
Love it.so appetizing.delicious and so easy to bake it.
Love that! Thank you Lili! xTieghan
Apparently, very tasty I love tomatoes
Thank you so much Adriano! xTieghan
Love Uncle John’s! And they have peaches! 😉
Yes!! Thank you Linda! xTieghan
Ok Tieghan…I am drooling! This sounds wonderful! I am so glad you came up with the homemade ranch seasoning because when I first read the name of the recipe, I thought…oh crap, where will I find ranch seasoning? I’ve never seen that around here before. So, I am excited to try this. No fresh tomatoes here yet though, so I am going to wait until they get here. Don’t want to ruin the moment with a tasteless greenhouse one! I have promptly put the recipe into my “HBH” recipe box! Thanks!
I hope you love this one, Colleen! Thank you so much! xTieghan