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

Alix de Montille
Jean-Marc Roulot
April 2010

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Credit: © Tina Rupp

Recipe Summary test

active:
20 mins
total:
2 hrs 30 mins
Yield:
Makes one 9-inch tart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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