My F&W
quick save (...)
Cherry Tomato Tart with Basil
© Tina Rupp

Cherry Tomato Tart with Basil

  • ACTIVE: 20 MIN
  • TOTAL TIME: 2 HRS 30 MIN
  • SERVINGS: Makes one 9-inch tart
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN
  1. 1 1/2 cups all-purpose flour
  2. Salt
  3. 7 tablespoons cold unsalted butter, cubed
  4. 1/2 cup cold heavy cream
  5. 2 pints cherry or grape tomatoes
  6. 2 tablespoons shredded basil leaves
  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.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(3)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.