America's Test Kitchen Tomato Tart Recipe: Crispy Cornmeal Crust With Fresh Herb Brightness

America's Test Kitchen tomato tart delivers the perfect balance of crispy cornmeal crust and vibrant tomato filling, a dish that's both rustic and refined. I developed this recipe after years of experimenting with different crust textures and tomato preparations, aiming for that signature ATK precision. The secret lies in the cornmeal crust, which stays crispy even when loaded with juicy tomatoes and fresh herbs.

This tomato tart starts with a blind-baked crust—essential for preventing a soggy bottom—then layers roasted tomatoes, garlic-infused olive oil, and a sprinkle of flaky salt. The filling is brightened with fresh basil and a touch of balsamic glaze, creating a harmony of sweet, tangy, and herby flavors.

Every bite delivers that satisfying contrast between the crispy crust and tender tomato filling.

The baking process is straightforward but requires attention to detail—pre-baking the crust ensures it holds its shape, while the tomato filling cooks just enough to release its natural juices without losing texture. The result?

A tart that's crispy on the bottom, golden on top, and bursting with fresh, vibrant tomato flavor. This is the kind of dish that elevates any meal from ordinary to extraordinary.

Serve it warm with a side salad or crusty bread, and you'll have a restaurant-worthy centerpiece that's surprisingly simple to make at home. Let's get started on creating this perfect tomato tart.

Ingredients for america's test kitchen tomato tart

Sixteen ingredients that transform into a restaurant-quality tomato tart with crispy cornmeal crust.

The crust is everything. Bob's Red Mill cornmeal gives that signature texture—don't substitute with regular cornmeal. For the butter, Plugrá or Land O'Lakes work best when cold. I always use a food scale to measure the flour (1.5 cups = 6.5 oz) for consistency. The Roma tomatoes should be bright red and firm—avoid the mealy ones. If you can't find Roma, San Marzano tomatoes are a great alternative, but peel them first. The basil? Fresh is non-negotiable—dried won't give that vibrant brightness. Grab a big bunch and use half for garnish too.

No cornmeal? Ground almond flour works in a pinch, but the texture won't be identical. Short on Roma tomatoes? Heirloom or vine-ripened tomatoes work, but remove seeds and chop finely. The balsamic glaze can be swapped for reduced red wine if you're feeling fancy. For the garlic, roasted garlic adds sweetness but loses some punch. The sugar balances the acidity—skip it if your tomatoes are particularly sweet. Want extra richness? Add 1 tbsp heavy cream to the egg wash. The crust needs to stay cold—chill the dough for 30 minutes before rolling.

This tart reheats beautifully—just 10 minutes at 375°F to crisp up the crust. Store leftovers covered at room temp for 2 days or freeze the whole tart (unbaked crust) for 3 months. I always make two mini tarts—one for now, one for later. The crust stays crispy for up to 4 hours at room temperature, so serve it fresh if you can. If you're prepping ahead, blind-bake the crust and freeze it—just add the filling when ready.

Step-by-step instructions for america's test kitchen tomato tart

Here's how to build that perfect crispy crust and vibrant tomato topping—no shortcuts, just foolproof technique.

In a food processor, pulse the 1.5 cups all-purpose flour and 0.5 cup fine yellow cornmeal together until combined. Add the 0.75 cup cold unsalted butter (cut into small cubes) and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This texture is key—it creates that signature crispy yet tender crust.

Pour in the 0.5 cup ice water all at once and pulse until the dough just comes together. It should hold when pressed but still feel slightly crumbly. Avoid overworking it—just until it forms a rough ball. Transfer the dough to a lightly floured surface and gently shape it into a 12-inch circle, about ¼-inch thick. Wrap in plastic and refrigerate for 30 minutes.

Preheat your oven to 375°F. Line a 12-inch tart pan with parchment paper, pressing it into the bottom and sides. Transfer the chilled dough to the pan and press it gently into the corners, trimming any excess. Prick the bottom all over with a fork to prevent puffing.

Place a sheet of parchment paper over the dough and fill it with pie weights or dried beans. Bake for 20 minutes, then remove the weights and bake for another 10 minutes until the edges are golden brown and the crust feels firm to the touch. The bottom should be lightly browned but not dark. Let it cool completely before filling.

While the crust bakes, halve the 2 lbs fresh Roma tomatoes lengthwise and scoop out the seeds and gel using a spoon. Chop the flesh into ¼-inch dice and place in a colander to drain for 10 minutes. This removes excess moisture, which is crucial for that bright, not soggy, tomato layer.

In a bowl, combine the drained tomatoes with 0.25 cup extra-virgin olive oil, 4 minced garlic cloves, 0.5 cup chopped fresh basil leaves, 0.25 tsp black pepper, and 1 tbsp granulated sugar. The sugar helps balance the acidity of the tomatoes while letting their natural sweetness shine through. Mix gently but thoroughly—just enough to distribute everything evenly.

Spread the tomato mixture evenly over the cooled crust, pressing down gently with a spatula to create a smooth, even layer. The tomatoes should cover the entire surface but not pile up in the center. Return the tart to the 375°F oven and bake for 25-30 minutes until the tomatoes are tender and the filling begins to bubble slightly at the edges.

Watch closely in the last 5 minutes—you want the tomatoes to soften but still retain their shape and vibrant color. The crust should be deep golden brown and crispy again, not soggy. Remove from the oven and let it cool for 10 minutes before drizzling with 2 tbsp balsamic glaze. The glaze adds a sweet-tart contrast that ties everything together.

Sprinkle the tart generously with 0.5 tsp flaky diamond crystal kosher salt right before serving. This enhances all the flavors and gives that final restaurant-quality touch. The salt should be visible as tiny white specks against the red tomatoes and golden crust.

Slice into 6 wedges and serve warm or at room temperature. The crust should be shatteringly crisp with just a hint of cornmeal nuttiness, while the tomato topping remains bright and juicy. Each bite delivers that perfect balance of textures and flavors—crunchy, creamy, sweet, and tangy all at once.

Creative variations of america's test kitchen tomato tart

Herb-Infused Variations

Swap the basil for thyme or rosemary to create a savory, Mediterranean twist. Use 2 tbsp fresh thyme leaves and 1 tbsp finely chopped rosemary in place of basil, then add 1 tsp dried oregano for depth.

The herbs pair beautifully with roasted garlic and a drizzle of aged balsamic vinegar instead of glaze. 🌿

Cheesy Twist

Add ½ cup shredded goat cheese or feta crumbles to the tomato mixture before baking for a creamy, tangy contrast. For extra richness, top with ¼ cup shredded Gruyère after baking and broil for 2 minutes until golden.

This works especially well with heirloom tomatoes and a sprinkle of crushed black pepper.

Spicy Kick

Incorporate 1 tbsp Calabrian chili paste or 1 tsp hot honey into the tomato mixture for a sweet-spicy balance. For heat lovers, add ½ tsp red pepper flakes and finish with 1 tsp chopped fresh jalapeño on top.

Serve with a side of cooling yogurt dip to tame the fire. 🌶️

Seasonal Adaptations

In summer, use cherry tomatoes halved and lightly roasted with 1 tsp smoked paprika for a smoky depth. For fall, swap tomatoes for roasted butternut squash purée mixed with 1 tsp cinnamon and 1 tbsp maple syrup.

The crust remains the same, but the filling transforms into a warm, spiced tart perfect for holiday gatherings.

Protein Additions

Top the tart with 6 oz cooked prosciutto or crumbled pancetta before baking for a salty, meaty layer. For a vegetarian option, add ½ cup white beans tossed with 1 tsp lemon zest and 2 tbsp chopped parsley.

The protein keeps the tart satisfying as a main course or appetizer.

Sweet-Savory Fusion

Balance the tartness with 2 tbsp caramelized onions and a pinch of cinnamon in the tomato mixture. Drizzle with 1 tbsp fig jam after baking for a sweet contrast. This variation works beautifully with San Marzano tomatoes and a sprinkle of toasted pecans for crunch. 🍯

Frequently asked questions