Some of my favorite baking happens when I’m just ready to embrace fall, but not quite able to let go of summer. It’s the time of figs, plums, grapes, and apples.

Walking around Barcelona recently, I noticed figs peeking out from behind the leaves of some of the trees on my street. A few had even fallen onto the sidewalk! I suddenly realized it was time for fig cake, fig jam, and this fig bread recipe.

I make this tender tea cake with nutty whole wheat flour, fruity olive oil, and a touch of honey dotted with sweet and earthy figs. A few final touches make all the difference: a topping of quartered figs get nicely jammy and makes for a beautiful presentation. I also sprinkle on a handful of chopped hazelnuts, which toast until crunchy and aromatic as the bread bakes. 

Make this easy fig bread recipe in the morning if you have a couple of hours to spare before brunch, or prep ahead the night before. If there are leftovers, I like another slice with my afternoon coffee.

What is in this Fig Bread Recipe?

Nutty whole wheat flour and floral honey bring out the best of the sweet and earthy figs. Overripe figs would add too much moisture to the batter so look for fresh figs that are tender to the touch but not splitting and very soft. Here’s what you’ll need:

• White whole wheat flour: I like to use white whole wheat flour or whole wheat pastry flour for a well-rounded flavor and light and fluffy texture. 
• Baking powder and baking soda: These rising agents aerate the cake for a velvety texture.
• Salt: A pinch of salt brings out the flavor of the cake and the figs.
• Cinnamon: Ground cinnamon adds some warm spice without overwhelming the figs. 
• Extra virgin olive oil: Olive oil makes the bread rich and moist. Its subtle grassy, fruity flavor complements the figs. Use a high-quality extra virgin variety with a smooth, buttery–rather than bold and robust–finish, like our Italian Nocellara. 
• Brown sugar: Sweetens and adds caramel notes to the loaf cake.
• Honey: Honey not only sweetens but also makes a moister cake. Its caramel, floral flavor pairs beautifully with figs and nutty whole wheat flour, particularly a delicate variety like our Greek Wildflower Honey.
• Eggs: Bind the batter together and add structure to the cake.
• Greek yogurt: Greek yogurt makes the cake moist and tender. Use full fat or 2% Greek yogurt for the best flavor and texture.
• Vanilla extract: Vanilla’s fruity, floral, and caramel notes add depth of flavor.
• Fresh figs: Fresh ripe figs are earthy and sweet with a light berry and honey flavor. I prefer Black Mission figs, but you can also use green Calimyrna figs.
• Hazelnuts: I love the cocoa-like flavor of hazelnuts.

Swaps and Substitutions

Generally speaking, you don’t want to mess too much with a loaf cake recipe as it can affect the moisture levels and lead to an overly dry or undercooked cake. That said, there are three ingredients you can tweak in this fig bread to make it your own: 

• Cinnamon: Cardamom, nutmeg, or a warming spice blend of your choice (like pumpkin spice)
• Vanilla extract: Rum
• Hazelnuts: Almonds or walnuts
• Fresh figs: dried figs (See “Can I Use Dried Figs?” below for more details) 

How to Make Whole Wheat Fig Bread

The batter for this fig bread recipe mixes together by hand in just minutes. You don’t need a mixer or any special equipment. The loaf will slice much easier after cooling it completely, 30 minutes to an hour. Here’s how to make it:

• Get ready: Preheat the oven to 350°F. Grease a (8 x 4-inch) loaf pan with butter and dust with flour, or use baking spray.
• Combine the dry ingredients: In a large mixing bowl, whisk together 1 1/2 cups (180g) white whole wheat flour, 1/2 teaspoon each baking soda, baking powder, salt, and cinnamon.
• Combine the wet ingredients: In a separate medium mixing bowl, whisk together 1/2 cup (120ml) olive oil, 1/2 cup (106g) brown sugar, 1/4 cup (85g) honey, 2 large eggs, 1/2 cup (113g) Greek yogurt, and 1 teaspoon vanilla extract until fully combined.
• Make the batter: Pour the wet ingredients into the dry ingredients and mix gently with the whisk just until combined. Add 1 cup chopped figs and gently mix with a rubber spatula until evenly distributed through the batter.
• Bake: Pour the batter into the prepared pan. Top with 3 quartered figs and sprinkle on the chopped hazelnuts. Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
• Cool, slice, and serve: Let the loaf cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely. Slice and serve. The cake will keep for up to 3 days tightly wrapped at room temperature.

The Best Figs for Baking

The peak season for fresh figs is late summer through fall, but you can usually find them in the grocery store from May to December. While you can use green or black figs for baking, my favorite are Black Mission figs for their sweet and fruity flavor.

Can I Use Dried Figs?

Outside of fig season, you can substitute dried figs for fresh. Add 1 cup of chopped dried figs to the batter in place of the chopped fresh figs. Skip the fig topping, and sprinkle the top of the batter with chopped hazelnuts before baking.

What to Serve with Fig Bread

I like to serve this loaf cake as a sweet breakfast or for brunch on the weekend, and maybe have another slice later with my afternoon coffee or Black Tea.

Serve slices with a slather of nut butter and extra figs or berries. Or spread a slice with Fig Jam for extra fig flavor. A dollop of honey-sweetened Greek yogurt on the side adds tangy richness.

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Fig Bread

Nutty, tender, and delicately sweet, this simple tea cake fits in for brunch, afternoon snacks, or dessert. Opt for fresh figs that are tender but not overly ripe and splitting, or substitute with dried figs during off-season (see note).

Course Bread, Breakfast, Dessert

Cuisine American/Mediterranean

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Cooling time 1 hour hour

Total Time 2 hours hours 10 minutes minutes

Servings 12 slices

Calories 242.2kcal

Author Mark Beahm

Equipment

• 8 X 4-inch loaf pan (see note)

Ingredients

• 1 1/2 cups (180g) white whole wheat flour, plus more for dusting
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup (120ml) extra virgin olive oil, plus more for greasing the pan
• 1/2 cup (106g) brown sugar
• 1/4 cup (85g) honey
• 2 large eggs, at room temperature
• 1/2 cup (113g) Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup chopped fresh figs (about 4 to 5 large figs)

For the Fig and Hazelnut Topping

• 3 fresh figs, quartered
• 1/4 cup hazelnuts, roughly chopped

Instructions

• Get ready: Preheat the oven to 350°F. Grease a (8 1/2X4 1/2-inch) loaf pan with olive oil and dust with flour (or use baking spray).
• Combine the dry ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
• Combine the wet ingredients: In a separate medium mixing bowl, whisk together the olive oil, brown sugar, honey, eggs, Greek yogurt, and vanilla extract until fully combined.
• Make the batter: Pour the wet ingredients into the dry ingredients and mix gently with the whisk just until combined. Add the chopped figs and gently mix with a rubber spatula until evenly distributed through the batter.
• Bake: Pour the batter into the prepared pan. Top with the quartered figs and sprinkle on the chopped hazelnuts. Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
• Cool: Let the loaf cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
• Serve: Slice and serve. The cake will keep for up to 3 days tightly wrapped at room temperature.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and honey used in this recipe.
• Standard loaf pan: You can use a standard (9×5-inch) loaf pan, but the cake will be a little squatter. Check for doneness after 50 minutes.
• To substitute dried figs for fresh: 
  • Add 1 cup of chopped dried figs to the batter in place of the chopped fresh figs. 
  • Skip the fig topping.
  • Sprinkle the top of the batter with chopped hazelnuts before baking.

•  

Nutrition

Calories: 242.2kcal | Carbohydrates: 32.4g | Protein: 4.4g | Fat: 11.6g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 27.7mg | Sodium: 177mg | Potassium: 147mg | Fiber: 2.7g | Sugar: 20.4g | Vitamin A: 86.4IU | Vitamin C: 0.8mg | Calcium: 56.3mg | Iron: 0.9mg

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I like to keep a simple cake in my arsenal that is quick to mix together, always delicious, and that I never have to worry about how it’ll turn out. For me, it’s this yogurt cake. I don’t need to lug any equipment out of their cabinet hiding spots. It takes me five minutes to mix. And it uses all the ingredients I already have at home. 

The base of the cake is Greek yogurt and olive oil, which always makes a moist and light cake. It’s particularly great as a snack with my afternoon coffee or tea, on its own or dusted with powdered sugar. But it also soaks up other flavors nicely, whether it’s the sweet juices from Stewed Strawberries or a melty scoop of ice cream or Frozen Yogurt.

While this yogurt cake recipe is the kind of thing I’d make on a Sunday afternoon to snack on throughout the week, it’s also what I’d bring to gatherings. Plus, you can make it your own unique creation every time. 

Depending on the day, I mix in berries, flavor it with citrus zest, switch the flour to whole wheat, make it chocolate or almond, or add a spice blend. There’s really no limit, and even if it’s the cake I bring most often, no one’s the wiser.

What’s in Yogurt Cake?

I’d venture to bet you already have all the ingredients to make yogurt cake. Here’s what you’ll need:

• All-purpose flour: Flour adds structure to the cake. For a heartier cake, you can use whole wheat pastry flour or half all-purpose and half whole wheat flour. You can also make this with gluten-free flour. Note that when substituting all-purpose flour with whole wheat or gluten-free flour, the cake may be more dense.
• Baking powder and baking soda: These leavening agents aerate the cake, making it rise and ensuring it is tender and fluffy.
• Salt: Even in desserts, salt is a key flavor enhancer.
• Greek yogurt: While you can use plain yogurt, I prefer the richness of Greek yogurt. You could try other strained yogurts like skyr or even cheeses like labneh or mascarpone. 
• Granulated sugar: Sugar sweetens the cake and keeps it tender and moist. You can substitute it with organic cane sugar. When I tried using honey instead, the cake browned too quickly in the oven.
• Eggs: Eggs are another structure-building ingredient.
• Extra virgin olive oil: Olive oil adds richness and flavor, and makes the cake soft and fluffy. Use a smooth and buttery oil for the best flavor.
  • WE RECOMMEND: Italian Nocellara from our shop.
• Vanilla extract: A teaspoon of vanilla adds a subtle depth of flavor with its sweet, floral aroma.

What does Yogurt Do for Cake?

Yogurt is acidic which means it interacts with baking soda in the same way sour cream or buttermilk would and helps cake and baked goods rise. In addition to helping cake rise, yogurt lends a slightly tangy quality that can balance the saccharine taste of many baked goods. Yogurt is a staple in many Mediterranean kitchens so it’s readily available to use in both sweet and savory dishes.

How to Make Yogurt Cake

This yogurt cake recipe only takes 5 minutes to mix together and about 50 minutes to bake. The texture is best if you let the cake cool completely before slicing it, about 45 minutes. Here’s how to make it:

• Get ready: Preheat the oven to 350°F. Grease a standard loaf pan with olive oil or baking spray. Line the bottom and two sides with a piece of parchment paper, leaving a slight overhang.
• Mix the dry ingredients: In a medium mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
• Mix the wet ingredients: In a large mixing bowl, whisk together 1 cup Greek yogurt, 1 cup sugar, 3 large eggs, 1/2 cup extra virgin olive oil, and 1 teaspoon vanilla extract.
• Make the batter: Add the flour mixture to the yogurt mixture and mix with a rubber spatula just until combined and no streaks of dry flour remain.
• Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Cool: Let the cake cool in the pan for 10 minutes. Then use the parchment paper like a sling to lift the cake out of the pan and onto a wire rack to finish cooling to room temperature.
• Serve: Dust the top of the cake with powdered sugar. Slice and serve with a dollop of lightly sweetened Greek yogurt and some fruit. The cake will keep for up to 4 days tightly wrapped at room temperature.

The Endless Variations on this Yogurt Cake Recipe

While this cake is delicious just the way it is, you can think of it as a jumping-off point for different flavors and mix-ins. You can add fruit, berries, chocolate chips, nuts, it’s all up to you. Here are some of my favorite variations to make with this cake:

• Lemon yogurt cake: To make a bright and zingy lemon yogurt cake, add the zest of 1 lemon and 2 tablespoons of juice to the liquid ingredients.
• Blueberry yogurt cake: After combining the batter, stir in 1 cup of blueberries. You can add lemon zest and juice for a lemon blueberry cake.
• Herbes de Provence yogurt cake: This blend of dried lavender, rosemary, thyme, and other herbs is a surprising and floral addition to desserts. Add 1 1/2 teaspoons herbes de Provence with the dry ingredients.
• Chocolate yogurt cake: For a rich, chocolate cake reduce the flour to 1 cup and add 1/2 cup cocoa powder. For even more chocolate, stir in 1/2 cup chopped dark chocolate or chocolate chips.
• Almond yogurt cake: To make an almond cake, substitute 1/2 cup of flour for almond flour and add 1/4 teaspoon of almond extract to the wet ingredients. Sprinkle flaked almonds on top of the loaf before baking.

What to Serve with Yogurt Cake

Sometimes all a simple cake needs is a dusting of powdered sugar. I like it with a dollop of lightly sweetened Greek yogurt and a handful of fruit on the side. Spoon some Berry Compote over each slice, serve with fresh berries, Homemade Fig Jam, or add a scoop of Frozen Yogurt.

I like this even more as an afternoon snack cake with coffee or tea than I do as dessert after dinner. It’s also excellent as a brunch cake with a Fruit Salad.

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Easy Yogurt Cake

This simple cake recipe is delicious as-is, or you can use it as a base for adding your favorite toppings and mix-ins (citrus zest, chocolate chips, berry compote, ice cream, the list goes on.)

Course Dessert

Cuisine American/Mediterranean

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Servings 10

Calories 273.3kcal

Author Mark Beahm

Ingredients

• 1 1/2 cups (180g) all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup (227g) Greek yogurt
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1/2 cup (120ml) extra virgin olive oil
• 1 teaspoon vanilla extract

For Serving (optional)

• Powdered sugar, for dusting
• Lightly sweetened Greek yogurt
• Fresh fruit

Instructions

• Get ready: Preheat the oven to 350°F. Grease a standard (9X5-inch) loaf pan with olive oil or baking spray. Line the bottom and two sides with a piece of parchment paper, leaving a slight overhang.
• Mix the dry ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
• Mix the wet ingredients: In a large mixing bowl, whisk together the Greek yogurt, sugar, eggs, olive oil, and vanilla extract.
• Make the batter: Add the flour mixture to the yogurt mixture and mix with a rubber spatula just until combined and no streaks of dry flour remain.
• Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Cool: Let the cake cool in the pan for 10 minutes. Then use the parchment paper like a sling to lift the cake out of the pan and onto a wire rack to finish cooling to room temperature.
• Serve: Dust the top of the cake with powdered sugar. Slice and serve with a dollop of lightly sweetened Greek yogurt and fruit. The cake will keep for up to 4 days tightly wrapped at room temperature.

Video

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
• All purpose flour substitutions: For a heartier cake, you can use whole wheat pastry flour or half all-purpose and half whole wheat flour. You can also make this with gluten-free one-to-one flour. Note that when substituting all-purpose flour with whole wheat or gluten-free flour, the cake may turn out slightly denser.

Nutrition

Calories: 273.3kcal | Carbohydrates: 35.3g | Protein: 5.7g | Fat: 12.4g | Saturated Fat: 2g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 8.4g | Trans Fat: 0.01g | Cholesterol: 50.1mg | Sodium: 261.4mg | Potassium: 67.7mg | Fiber: 0.5g | Sugar: 20.8g | Vitamin A: 72.5IU | Calcium: 68.1mg | Iron: 1.3mg

Try Our Buttery-Smooth Italian Olive Oil

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The post Easy Yogurt Cake appeared first on The Mediterranean Dish.

Did you know you can make a vibrant green, absolutely delicious spreadable sauce by simply smashing peas (fresh or frozen and thawed) with feta and olive oil? Like Ricotta Toast and Bruschetta, smashed peas are handy for so many occasions. They make for a delicious healthy breakfast but are equally useful as a no-fuss dinner party appetizer everyone will love.  

While everyone sings the virtues of smashed avocado on toast, for me it is all about smashed peas. I love the earthy sweetness of peas mixed with the bold flavors of lemon, garlic, and mint, with a creaminess from the feta and a little heat from Aleppo pepper.

Plus, the humble pea is high in fiber, densely packed full of nutrients and vitamins, and even protein (see the USDA for their full nutritional breakdown). And with frozen peas available all year round, this recipe can be made during any season.

Smashed Pea Toast Ingredients

The vibrancy of the green pea mixture makes a pleasingly beautiful appetizer for a dinner party. You’ll need: 

• Ciabatta or baguette: Go for a good quality loaf. You can use whole grain or sourdough should you prefer.
• Peas: You can use fresh or thawed frozen peas, and either garden peas or petit pois.
• Extra virgin olive oil: Use a good quality EVOO for the best flavor. I prefer a smooth and buttery EVOO for this recipe, such as Nocellara Italian Extra Virgin Olive Oil.
• Garlic makes the smashed pea mixture aromatic and a little spicy.
• Lemon zest and juice adds a fresh citrus flavor profile to complement the earthy, buttery and sweet flavor of the peas.
• Feta: Use a good quality feta that has been refrigerated in brine. Avoid crumbled feta, which tends to be dry and too salty.
• Fresh mint is a dear friend of the pea, enhancing its refreshing springtime flavor. 
• Aleppo Pepper adds a bright and peppery finish similar to red pepper flakes but more mildly spicy and complex.
  • READ MORE: What Is Aleppo Pepper And How To Use It
  • STOCK UP: Find Aleppo pepper at our spice shop.
• Salt and pepper seasons the dish, drawing out the other flavors.

How to Make Smashed Peas on Toast

Smashed peas are a beautiful sweet, savory, and sunny way to celebrate the Mediterranean flavors of summer. Here’s how to make this easy recipe:

• Cook the peas: Bring a medium saucepan of salted water to boil. Add 2 cups fresh or frozen peas and cook until tender, about 2 minutes. Drain the peas in a colander and rinse with cold water to prevent further cooking.
• Prepare the smashed pea mixture: In a food processor, add the peas, 2 tablespoons olive oil, 2 minced garlic cloves, and the zest and juice of one lemon. Crumble in 2 ounces of feta. Finely chop 1 small bunch of fresh mint. Set aside a sprinkle of mint leaves for garnish, then add the remaining chopped mint to the food processor. Pulse until you form a coarse purée. Season with salt, pepper, and more lemon juice to taste. Remove the blade and cover until you’re ready to spread over the ciabatta toasts (up to overnight).
• Prepare the toasts: Slice about 10 ounces of ciabatta or baguette lengthwise and then into slices. I make about 20 1-inch slices for appetizers or can make thicker slabs for breakfast. Brush with olive oil and place in a griddle pan over medium-high heat. Toast until crisped and browned on both sides, about 2 minutes per side. Place toasts on your serving plate.
• Assemble and serve the smashed pea toasts: Top each toast with the smashed pea mixture. Garnish each one with more crumbled feta, the reserved mint, a drizzle of olive oil, and a sprinkle of Aleppo pepper. Serve.

Ways to Mix it Up

Just like avocados or Hummus, peas are a great canvas for adding the flavors of your choosing. Some ideas: 

• Give an Italian feel: Swap the feta with ricotta or goat cheese and the mint with basil.
• Add more protein: Top the smashed pea mixture with a poached egg (see our Open-Faced Sandwich with Prosciutto and Basil recipe for our method). 
• Make gluten-free: Use gluten-free toast, or serve the smashed pea mixture as a dip alongside Crudités. 

What to Serve with Smashed Peas on Toast 

Smashed pea toasts make for delicious casual finger food for a cocktail hour. Build out a colorful spread with Stuffed Mushrooms, Arancini (Italian Fried Risotto), and Easy Stuffed Dates alongside. For drinks, keep it easy with pitcher cocktails like White Sangria.

Make Ahead and Storing

You can make the smashed pea mixture up to a day before serving and by keeping it refrigerated in an airtight container. Toast the bread shortly before serving in order to keep it fresh and warm.

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Smashed Peas on Toast with Mint and Aleppo Pepper

This easy recipe uses simple ingredients to make a flavorful and nutrient-dense appetizer, snack, or breakfast.

Course Appetizer, Breakfast, Lunch

Cuisine American/Mediterranean

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 20 small toasts

Calories 53.7kcal

Author Mersedeh Prewer

Ingredients

• 2 cups shelled peas (frozen or fresh)
• Extra virgin olive oil
• 2 garlic cloves, minced
• 1 lemon, zested and juiced
• 2 ounces feta, plus more for garnish
• Small bunch of fresh mint, leaves finely chopped
• 1 loaf ciabatta or baguette (about 10 ounces), sliced (see note)
• Aleppo pepper, for garnish
• Kosher salt
• Black pepper

Instructions

• Cook the peas: Bring a medium saucepan of salted water to boil. Add the fresh or frozen peas and cook until tender, about 2 minutes. Drain the peas in a colander and rinse with cold water to prevent further cooking.
• Prepare the smashed pea mixture: In a food processor, add the peas, 2 tablespoons olive oil, garlic, and lemon zest and juice. Crumble in the feta. Set aside a sprinkle of mint leaves for garnish, then add the remaining chopped mint to the food processor. Pulse until you form a coarse purée. Season with salt, pepper, and more lemon juice to taste. Remove the blade and cover until you’re ready to spread over the ciabatta toasts (up to overnight).
• Prepare the toasts: Brush the bread with olive oil and place in a griddle pan over medium-high heat. Toast until crisped and browned on both sides, about 2 minutes per side. Place toasts on your serving plate.
• Assemble and serve the smashed pea toasts: Top each toast with the smashed pea mixture. Garnish each one with more crumbled feta, the reserved mint, a drizzle of olive oil, and a sprinkle of Aleppo pepper. Serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and Aleppo pepper used in this recipe.
• Getting ahead: Make the smashed pea mixture up to one day ahead. Store covered in your refrigerator.
• On slicing the bread: I make about 20 1-inch slices for appetizers, or you can make thicker slabs for breakfast.

Nutrition

Calories: 53.7kcal | Carbohydrates: 9.4g | Protein: 2.5g | Fat: 0.8g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Cholesterol: 2.5mg | Sodium: 102.7mg | Potassium: 45.8mg | Fiber: 1.1g | Sugar: 1g | Vitamin A: 124.1IU | Vitamin C: 8.8mg | Calcium: 19.5mg | Iron: 0.3mg

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French tomato tart is a savory summer pastry with a rich and flaky dough, lined with a thin coating of pungent Dijon mustard, and piled with thick slices of juicy tomatoes.

The crust is traditionally made with butter, but I swap it for olive oil, making this tart dairy-free. While I believe it can be a crime to cook a summer tomato, roasting them in this tomato tart recipe only concentrates their flavor. The crisp crust and sharp mustard enhance the tomatoes’ natural flavor without dimming their light.

While I’ll happily make something like Stuffed Tomatoes with Tuna when tomatoes aren’t quite at their prime, I generally prefer to eat them raw. In the summertime, I enjoy them sliced with a generous drizzle of olive oil, some flaky sea salt, and Focaccia for mopping up the juices . I have one exception: this Tomato Tart recipe inspired by a French classic.

The first one I had was in a seaside café in Collioure, just across the border from Spain. It’s a beautiful little beach town with a castle, surrounded by vineyards on the slopes of the mountains that bind the town to the sea. It’s the one recipe I’ve found that merits cooking a perfect summer tomato, so I’ve been making it ever since!

Tomato Tart Ingredients

Walking through the farmers market always inspires a sense of wonder and possibility. Carefully nurtured fruits and vegetables, in perfect ripeness, lead to endless ideas of what to make with purple bell peppers, golden raspberries, or patty pan squash.

But it’s fresh summer tomatoes, vine-ripened, and in all shapes, sizes, and colors that I look forward to most. In contrast to a pale supermarket tomato, a summer market tomato–or if you’re lucky to have a yard for growing them yourself–is magical: a tomato that tastes like a tomato. It takes just a few pantry staples to turn them into a beautiful, shareable tart.

• Flour: I like to use a blend of all-purpose and whole wheat flour. The whole wheat flour adds a rich, nutty flavor, plus some healthy whole grains, and the all-purpose flour makes the dough flaky and tender.
• Olive oil: Instead of the more traditional butter, I opt for fruity olive oil, like our Arbequina, in the tart dough. Not only do I prefer the flavor, but it makes mixing the dough a breeze compared to butter crusts.
• Egg binds the dough together.
• Tomatoes: Use the best, vine-ripened tomatoes you can find. I like to use an assortment of heirloom tomatoes in a couple of colors for a variety of flavors.
• Dijon mustard is tangy, pungent, and spicy, a perfect foil for the sweet and fruity tomatoes. 
• Fresh herbs: I like this tart best with fresh herbs, but dried herbes de Provence is a good substitute. I use the blend as a cue for which fresh herbs to add to the tart, such as oregano, thyme, rosemary, or marjoram.
• Salt and pepper: Salt not only enhances flavor, but it also helps extract excess moisture from the tomatoes avoiding a watery tart. Freshly ground black pepper adds a warm spiciness.

How to Make this Tomato Tart Recipe

This tomato tart recipe takes just over an hour and a half, but it’s really just 20 minutes of hands-on time. You can simplify the process with your favorite store-bought crust. Just don’t skip salting and draining the tomatoes or the tart will end up watery.

Make, Chill, and Bake the Crust

• Make the dough: In a large bowl, whisk together 1 cup all-purpose flour, 1 cup whole wheat flour, and 1/2 teaspoon kosher salt. In a separate small bowl, whisk together 3 tablespoons olive oil, 3 tablespoons cold water, and 1 large egg. Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until a rough dough comes together.
• Transfer the dough to a floured work surface. Gather the dough with your hands and knead a few times until the dough comes together into a ball. If the dough feels too dry, sprinkle a teaspoon of water over the dough and continue bringing the dough together with your hands. If the dough feels too sticky, sprinkle on more flour and continue bringing the dough together with your hands.
• Roll out the dough: Use a rolling pin to roll out the dough into a circle about 2 inches wider than the diameter of the tart pan.
• Line the pan: Carefully transfer the dough into a false-bottom tart pan by rolling the dough around the rolling pin and unrolling it into the tart pan. Gently press in the dough to line the pan. Trim the excess dough around the edges.
• Chill the crust: Refrigerate the dough for 30 minutes before blind baking. While the crust chills, preheat your oven to 350°F. 
• Blind bake the crust: Dock, or prick, the dough all over with a fork. Bake in the hot oven for 30 minutes.

Assemble and Bake the Tart

• Prepare the tomatoes: While the tart shell bakes, slice 3 large tomatoes into 1/4-inch thick slices. Place the slices into a colander set in a large bowl or the sink. Sprinkle with 1/2 teaspoon kosher salt and toss to coat. Leave to drain until the crust is ready.
• Assemble the tart: When the tart shell is done baking, remove it from the oven and increase the oven temperature to 400°F. Spread 2 tablespoons of Dijon mustard into the bottom of the tart. Arrange the tomato slices in an even layer in concentric circles in the tart shell. Drizzle with 1 tablespoon of olive oil and sprinkle with 2 teaspoons chopped fresh herbs and freshly ground black pepper.
• Bake: Bake the tart for 25 to 30 minutes until the tomatoes are tender. Let cool for at least 5 minutes before transferring the tart to a serving plate, slicing, and serving. Serve warm or at room temperature.

Ways to Mix it Up

I love a good fundamental recipe because while they’re delicious in their simplicity, they’re also easy to customize and add to. To the last tomato tart I made, I added shallots caramelized with balsamic vinegar and a handful of Kalamata olives.

There are so many classic variations on this tomato tart recipe; it’s common to see it with cheese, anchovies, and even a creamy version with crème fraîche. I also like to drizzle the finished tart with Basil Pesto or Balsamic Glaze before serving. Here are some of my favorite additions:

• Caramelized shallots or onions: Heat one tablespoon of olive oil in a nonstick pan over medium heat. Add 2 to 3 sliced shallots or 1 small sliced onion and cook until soft and caramelized. Add 1 tablespoon of balsamic vinegar and cook 1 minute longer until the vinegar has reduced.
• Olives: Before or after baking, add a handful of pitted olives, such as Kalamata olives from our shop, Niçoise, Picholine, Castelvetrano, or Manzanilla.
• Anchovies: Add an anchovy to each slice for their salty, savory goodness.
• Sardines: Good quality canned sardines are meatier than anchovies, fishier, and not as salty. They help turn this tart into more of a meal than just a snack or appetizer.
• Cheese: Layer 1 cup of shredded cheese, such as Gruyère or Comté, in with the tomatoes. Or add brie or a goat cheese log cut into slices on top of the tomatoes.
• Crème fraîche: To add a tangy, creamy layer, mix 1/2 cup crème fraîche with the mustard and spread it into the bottom of the blind-baked crust before adding the tomatoes.
• If you love savory pastries, try your hand at this Savory Galette with Summer Veggies and Za’atar next.

What to Serve with this Tomato Tart Recipe

Serve this French tomato tart on its own as a snack or appetizer with a cold drink, like a classic rosé from Provence, a zesty and refreshing Aperol spritz, or a non-alcoholic pink drink, like Pink Lemonade.

For a light lunch, I serve it with this easy Arugula Salad. And when I’m looking for something more substantial, I’d pair it with a flavorful and filling Niçoise Salad or this Tuna and Potato Salad.

For dinner, serve it with another summer vegetable, like a side of Roasted Green Beans, along with Balsamic Chicken. For dessert, Strawberry Shortcakes are always a winner. And if you If you love summer tomatoes, keep the celebration going with these 50+ fresh tomato recipes.

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Rustic French-style Tomato Tart

This easy tomato tart recipe is absolutely delicious as-is, but you can also use it as a base to add whatever flavors you have in your pantry–from olives to anchovies, creme fraiche, and beyond.

Course Appetizer

Cuisine French

Diet Low Lactose, Vegetarian

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 6

Calories 250.9kcal

Author Mark Beahm

Equipment

• 1 (9- or 10-inch) round false-bottom tart pan

Ingredients

For the Dough

• 1 cup (120g) all-purpose flour
• 1 cup (120g) whole wheat flour
• 1/2 teaspoon kosher salt
• 3 tablespoons extra virgin olive oil
• 3 tablespoons cold water
• 1 large egg

For the Filling

• 3 large tomatoes
• 1/2 teaspoon kosher salt
• 2 tablespoons Dijon mustard
• 1 tablespoon extra virgin olive oil
• Freshly ground black pepper
• 2 teaspoons chopped mixed fresh herbs, such as thyme, rosemary, and/or marjoram (or 1 teaspoon dried herbes de Provence)

Instructions

• Make the dough: In a large bowl, whisk together the all-purpose flour, whole wheat flour, and salt. In a separate small bowl, whisk together the olive oil, water, and egg. Pour the wet ingredients into the dry ingredients, then mix with a rubber spatula until a rough dough comes together.
• Transfer the dough to a floured work surface. Gather the dough with your hands and knead a few times until the dough comes together into a ball. If the dough feels too dry, sprinkle a teaspoon of water over the dough and continue bringing the dough together with your hands. If the dough feels too sticky, sprinkle on more flour and continue bringing the dough together with your hands.
• Roll out the dough: Use a rolling pin to roll out the dough into a circle about 2 inches wider than the diameter of the pan.
• Line the pan: Carefully transfer the dough into a false-bottom tart pan by rolling it around the rolling pin and unrolling it into the tart pan. Gently press in the dough to line the pan. Trim the excess dough around the edges.
• Chill the crust: Refrigerate the dough for 30 minutes before blind baking. While the dough chills, preheat the oven to 350°F.
• Blind bake the crust: Prick the dough all over with a fork. Bake in the hot oven for 30 minutes.
• While the tart shell is baking, prepare the tomatoes. Slice the tomatoes into 1/4-inch thick slabs. Place into a colander set in a large bowl or the sink. Sprinkle the tomato slices with the salt and toss to coat. Leave to drain until the crust is ready.
• Assemble the tart: When the tart shell is done baking, remove it from the oven and increase the temperature to 400°F. Spread the mustard into the bottom of the tart. Arrange the tomato slices in an even layer in the tart shell (in concentric circles to make it extra pretty). Drizzle with 1 tablespoon of olive oil. Sprinkle with the herbs and freshly ground black pepper.
• Bake: Bake the tart for 25 to 30 minutes, until the tomatoes are tender. Let cool for at least 5 minutes before transferring the tart to a serving plate, slicing, and serving. Serve warm or at room temperature.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
• Two tablespoons of mustard is the sweet spot for me. If you’re worried about the mustard being too strong, you can reduce it to 1 tablespoon, and if you’re a mustard aficionado, increase it to 3 tablespoons.

Nutrition

Calories: 250.9kcal | Carbohydrates: 33g | Protein: 6.5g | Fat: 11g | Saturated Fat: 1.7g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 7.3g | Trans Fat: 0.003g | Cholesterol: 27.3mg | Sodium: 457.4mg | Potassium: 258.4mg | Fiber: 3.7g | Sugar: 1.9g | Vitamin A: 557.7IU | Vitamin C: 8.4mg | Calcium: 23.9mg | Iron: 2.1mg

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