Skip to Content

Parmesan Tomato Baguette Tart

Parmesan Tomato Baguette Tart

Sharing is caring!

This post may contain affiliate links and I will be compensated if you make a purchase after clicking through my links See Full Disclosure Here

I know we’re at the end of Tomato season, but I really wanted to share this recipe for a Tomato Baguette Tart.  It’s the perfect way to use up the last of those garden tomatoes.  And with fall just around the corner (sorry to break it to you),  it also makes a great addition to your fall soup menu.

Heirloom Tomatoes and Baguette

Besides being really tasty, the best part about this “tart” is it’s actually only sliced tomatoes and bread that’s baked in tart pan. The bulk of the work is in the slicing and chopping.  The good news is, once you’ve got those steps down all you need to do is alternate the bread and tomatoes in a circular pattern, season and bake.

It’s almost like a next level garlic bread.  Be warned, you might not be able to eat just one. In addition to the parmesan cheese you could also sprinkle crispy bacon or prosciutto bits over the top as well.

Tomato Baguette Tart

One tip I have is to really let the parmesan and mozzarella cheese melt before removing from the oven.  The cheese is what really binds the whole dish together. I was trying to keep this a little more figure friendly and might have been a little stingy on the cheese. Bumping up the amount of mozzarella cheese another 1/4 cup might not be so bad.

This recipe could not be simpler and even though it’s a little late in tomato season, this dish is definitely a winner all year round.  Make sure to let me know if you try it and what you think. 

*This post was inspired by a recipe I saw in Cuisine at Home Magazine.

Heirloom Tomato Tart

Parmesan Tomato Baguette Tart

Tomato and baguette slices topped with parmesan and mozzarella cheeses baked in a tart pan.
Cuisine Italian


  • 1 Loaf Baguette
  • 4 Heirloom Tomatoes
  • 1/4 cup Parmesan cheese Shredded/grated
  • 1/4 cup Mozzarella Cheese Shredded
  • 2 Tbsp. butter Melted
  • 1 tsp. garlic powder
  • Handful of fresh Basil Chopped
  • Salt & Pepper to taste


  • Preheat Oven 425 degrees F. Slice Baguette and heirloom tomatoes into 1/4" rounds.
  • Melt butter. Add Garlic powder, S&P to melted butter. Brush butter on one side of the bread slices.
  • Season cut tomatoes with s&P. Grease a round 9" tart pan. Begin layering the tomatoes and bread in an alternating pattern all around the pan. Sprinkle on Parmesan and mozzarella cheeses with fresh basil. Pour any remaining butter over the bread and tomatoes. Bake for 25 minutes or until golden browned and cheese melts.
Tried this recipe?Let us know how it was!
Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.