Cherry Tomato Tart with Basil

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

Slideshow: More Pies and Tarts Recipes

  • Active:
  • Total Time:
  • Servings: Makes one 9-inch tart
KEY: Spring, Summer, Master Cook, Dinner Party, French, Appetizers/starters, Pies & Tarts, Side Dishes, Make Ahead, Staff Favorites, Vegetarian

Related Video

More Videos
Why Chef Magnus Nilsson Created The Nordic Cookbook

Ingredients

  • 1 1/2 cups all-purpose flour
  • Salt
  • 7 tablespoons cold unsalted butter, cubed
  • 1/2 cup cold heavy cream
  • 2 pints cherry or grape tomatoes
  • 2 tablespoons shredded basil leaves

How to make this recipe

  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.
  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.

Contributed By Photo © Tina Rupp Published April 2010

Related Video

More Videos
Why Chef Magnus Nilsson Created The Nordic Cookbook




477403 recipes/cherry-tomato-tart-basil 2013-12-06 Alix de Montille, Jean-Marc Roulot spring|summer|master-cook|dinner-party|french|appetizers-starters|pies-and-tarts|side-dishes|make-ahead|staff-favorite|vegetarian april-2010,tomato tart,cherry tomatoes,savory tart,Alix de Montille,Jean-Marc Roulot recipes,cherry-tomato-tart-basil 477403
Close