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Cherry Tomato Tart

A cherry tomato tart ini a pie crust on a red plate, garnished with basil leaves and flanked by a pie server.
This cherry tomato tart calls for a homemade herbed crust, heavy cream, goat cheese, Parmigiano-Reggiano, and tons of tomatoes.
David Leite

Prep 25 mins
Cook 1 hr
Total 2 hrs 30 mins
Appetizer
American
6 servings
603 kcal

Equipment

  • 11-inch tart with removable bottom

Ingredients 

For the tart crust

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon minced rosemary leaves
  • 1 tablespoon thyme leaves
  • 3/4 teaspoon kosher salt
  • 12 tablespoons (6 oz) cold, unsalted butter cut into 1/2-inch (12 mm) cubes
  • 4 to 6 tablespoons ice water

For the roasted cherry tomatoes

  • 3/4 pound cherry tomatoes* (about 35)
  • Olive oil
  • Kosher salt and freshly ground black pepper

For the cherry tomato tart filling

  • 2 large eggs
  • 1 1/4 cups heavy cream
  • Handful basil leaves thinly sliced, plus a few small ones for the garnish
  • 1/2 cup grated Parmigiano-Reggiano
  • 3 ounces soft and creamy goat cheese

Directions 

Make the tart crust

  • In the bowl of a food processor fitted with a metal blade, pulse the flour, rosemary, thyme, and salt until blended. Add the butter and pulse until the mixture resembles coarse cornmeal with noticeable chunks of butter no bigger than small peas, somewhere around 13 to 15 one-second pulses.
  • Dump the tart crust mixture into a large bowl and drizzle with 4 tablespoons ice water. Using a fork, gently mix just until the mixture forms a “shaggy” dough. Squeeze some of the dough in your hand. If it doesn’t hold together, add enough of the remaining water, 1 tablespoon at a time, until the dough does hold together when gently squeezed. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Roast the cherry tomatoes

  • While the dough is in the fridge, position the oven racks in the middle and lower thirds of the oven. Crank the oven to 400°F (200°C).
  • Toss the tomatoes with a drizzle of olive oil on a rimmed baking sheet lined with foil or parchment paper and season with salt and pepper. Spread the tomatoes in a single layer and roast on the lower rack until they’re split, wrinkled, and releasing some of their liquid, 10 to 20 minutes, depending on the size of your tomatoes. Let cool on the baking sheet.

Make the filling and assemble the cherry tomato tart

  • While the tomatoes are roasting and cooling, roll out the dough into a 13-inch circle on a lightly floured surface. Ease it into an 11-inch tart pan, fitting it snugly against the sides and bottom, and trim the excess. Prick the bottom with a fork and cover with parchment or foil. Fill the tart with pie weights or beans. (If the tomatoes aren’t done, slip the shell into the fridge.) Bake the tart crust for 20 minutes. Remove the weights and parchment and bake until pale golden, 5 to 10 minutes more. Let cool slightly.
  • Whisk the eggs, cream, sliced basil, half the Parmigiano-Reggiano, and a pinch each salt and pepper in a bowl. Pour the filling into the baked tart crust and distribute the tomatoes equally in the tart crust. Pinch off bits of goat cheese and place them between the tomatoes. Sprinkle the filling with the remaining cheese. Bake on the middle rack until set and golden brown, 20 to 25 minutes. Let cool until warm. When ready to slice and serve, dot with the teensiest basil leaves you have.