© Tina Rupp
Active Time
20 MIN
Total Time
2 HR 30 MIN
Yield
Serves : Makes one 9-inch tart

Have you ever tried a tart made almost entirely of cherry tomatoes? Now might be the time. Slideshow:

How to Make It

Step 1    

Butter a 9-inch tart pan with a removable bottom. In a food processor, pulse the flour with a pinch of salt and the butter until the mixture resembles coarse meal. Add the cream and pulse until the dough nearly comes together. Turn the dough out onto a floured work surface and knead a few times. Cover and refrigerate for at least 30 minutes or overnight.

Step 2    

Preheat the oven to 325°. Roll out the dough to a 14-inch round. Press the round into the tart pan; trim off any excess. Mound the tomatoes in the shell. Bake for about 1 hour and 40 minutes, until the dough is evenly browned. Let cool. Season with salt, garnish with the basil and serve.

Suggested Pairing

Serve this brilliantly simple tart with a crisp white Burgundy.

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