The Washington Post

Everything Tomato Tart

Everything Tomato Tart 8.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Jul 15, 2020

We've taken the experience of eating an everything bagel with cream cheese topped by a juicy slice of tomato and transformed it into a stunning summer tart. Everything spice adds texture and flavor to an easy and forgiving cream cheese crust. The filling is similar to a no-bake cheesecake, featuring a light, smooth mix of cream cheese, mascarpone and whipped cream, with fresh dill and chives for an herby punch.

Take this tart in whatever direction you want. Leave out or swap in your spice blend of choice. Change up the herbs. Use a mix of tomato varieties, piled high or spaced out with filling peeking through. We liked the texture provided by the mascarpone, but if you can't find it, use additional cream cheese. The filling will be somewhat denser, but you can slightly increase the heavy cream to lighten it.

Make Ahead: The disk of dough needs to be refrigerated for at least 30 minutes and up to overnight. The rolled-out crust needs at least 30 minutes to chill, though it can also be refrigerated overnight. Bake the crust a day in advance, if you want. Leftover tart keeps well in the refrigerator for up to 2 days.

8 - 10

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-10 servings

  • For the crust
  • 1 cup (140 grams) all-purpose flour
  • 1/4 teaspoon kosher salt
  • 2 tablespoons store-bought or homemade everything spice (see NOTE)
  • 3 ounces (85 grams) cold cream cheese, cut into 3 pieces
  • 8 tablespoons (1 stick/113 grams) unsalted butter, at room temperature, plus more for greasing the dish
  • For the filling
  • 1 large or 2 medium tomatoes of your choice, preferably heirloom or ripe red (use more for smaller varieties, such as Kumato), cut into 1/4-inch slices
  • Kosher salt
  • 1/2 cup chilled heavy whipping cream
  • 8 ounces (227 grams) cream cheese, at room temperature
  • 4 ounces (113 grams) mascarpone cheese, at room temperature
  • 2 tablespoons fresh lemon juice (from 1 lemon), or more to taste
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped fresh chives
  • Extra-virgin olive oil, for drizzling
  • 2 teaspoons store-bought or homemade everything spice, or more to taste


Make the crust: In a small bowl, whisk together the flour, salt and everything spice.

In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, combine the butter and cream cheese on low speed until smooth, about 45 seconds. Mix in the flour mixture until the dough holds together and forms large clumps that come away from the sides of the bowl, about 30 seconds.

Form the dough into a smooth ball, flatten into a 6-inch disk, wrap in plastic wrap and refrigerate for 30 minutes, or overnight. Clean out the bowl to prepare for the filling.

Lightly butter a 9-inch pie dish. Lightly flour the work surface and a rolling pin. Roll the dough out to a round about 4 inches wider than the bottom of the pie pan, periodically lifting and turning the dough to prevent it from sticking to the work surface. Reflour the surface and rolling pin as needed. Press the dough into the prepared pan. Trim the edge, leaving a 1/2-inch overhang. Tuck the overhang under itself to form a thick rim. Crimp the edge in whatever pattern you want — pinching, pressing the tines of a fork or leaving it plain. Cover and refrigerate the crust until it is cold and firm, 30 minutes or up to overnight.

Position rack in the middle of the oven and preheat to 375 degrees.

Prick the bottom of the crust all over with a fork (this is called docking). Press a piece of aluminum foil into the cold pie crust, covering the edges of the crust. Fill the foil with dried beans, metal pie weights or even sugar. Bake for 15 minutes. Carefully remove the aluminum foil and pie weights. Bake for an additional 15 to 17 minutes, until the crust is set, lightly golden and cooked through. Transfer to a wire rack and let cool completely.

Make the filling: Arrange the sliced tomatoes on a layer of paper towels or dish towels you don't mind staining. Sprinkle with kosher salt on both sides to help season and draw excess moisture out. Let them rest while you make the filling.

Pour the heavy whipping cream into the bowl of a stand mixer fitted with balloon-whisk attachment (you may also use a hand mixer here). Beat on high speed, just until firm peaks form. Pull off the whisk attachment or the beaters out and see how the cream looks in the bowl and on the attachment. If it flops over, it needs more time; if it holds its shape, you’re set. Transfer the whipped cream to a separate bowl or container; refrigerate until you're ready to use it.

Combine the cream cheese and mascarpone in the same mixer bowl (no need to wipe it out); use the mixer's paddle attachment and beat on medium speed until smooth and well incorporated. Add the lemon juice; beat (medium speed) until smooth. Stop to add the dill and chives; beat on low speed until thoroughly incorporated.

Use a flexible spatula to gently fold in half the whipped cream. Lift the cream cheese-mascarpone mixture from the bottom of the bowl over the top of the whipped cream, rotating the bowl as you work and trying not to deflate the whipped cream too much. This folding step will help lighten the cheese mixture. Fold in the remaining whipped cream. Taste, adding more lemon juice or salt until you're happy with the flavor.

Use an offset spatula or spoon to spread the filling evenly over the cooled crust. Arrange the tomatoes in any way you like. Drizzle a little olive oil over the top and then sprinkle with the remaining 2 teaspoons of everything spice, or more to taste. The tart can be served right away, but it will firm up and be easier to slice and eat after refrigerating for at least an hour. If you choose to refrigerate it, hold off on the olive oil and everything spice sprinkle until right before serving.

NOTE: To make your own everything spice, combine 2 tablespoons each sesame and poppy seed and 1 tablespoon each caraway seed, sea or kosher salt, dehydrated onion flakes and dehydrated garlic flakes. You will have extra, which will keep indefinitely in your pantry.

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Recipe Source

From Voraciously lead writer Becky Krystal; crust recipe adapted from cookbook author Elinor Klivans.

Tested by Becky Krystal.

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Nutritional Facts

Calories per serving (based on 10): 380

% Daily Values*

Total Fat: 34g 52%

Saturated Fat: 22g 110%

Cholesterol: 103mg 34%

Sodium: 430mg 18%

Total Carbohydrates: 14g 5%

Dietary Fiber: 1g 4%

Sugar: 2g

Protein: 5g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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