Have you ever tried a tart made almost entirely of cherry tomatoes? Now might be the time.
1 1/2 cups all-purpose flour
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 It
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.
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.
Serve this brilliantly simple tart with a crisp white Burgundy.
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