Cherry Tomato Tart

August 15, 2021
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This cherry tomato tart calls for a homemade herbed crust, heavy cream, goat cheese, Parmigiano-Reggiano, and tons of tomatoes.

A cooked cherry tomato tart with a herbed crust on a red plate.

One of the ways The One and I tried to fend ourselves against the Great Tomato Attack of 2015 was with this tart. It only calls for a few dozen cherry tomatoes—that’s not enough to put a dent in even the most modest of gardens, but it’s a start. I chose to use only red tomatoes, but Sun Golds or a mix of both red and gold will work just as well. The yellow tomatoes just don’t show up as well against the filling. Oh, and make sure to use fresh soft goat cheese. And don’t even think of using pre-grated Parmesan cheese—remember, I have a few hundred thousand bloodthirsty tomatoes I could sic on your lazy ass.–David Leite

☞ READ THE ARTICLE: THE GARDEN THAT ALMOST ATE ROXBURY

WHAT FOLKS ARE SAYING ABOUT THIS RECIPE!

“A perfect cherry tomato tart.”  “Beautiful, flavorful, and delicious.” “What a great way to use all those cherry tomatoes that come flooding in at the end of summer.” That’s what folks are saying about this cherry tomato tart recipe.

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

For the roasted cherry tomatoes

For the cherry tomato tart filling

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.

*What’s the difference between determinate and indeterminate tomatoes?

Well, if you’ve got a small space and don’t want to live surrounded by thousands and thousands of tiny tomatoes that just keep coming all summer long, you should be looking for cherry tomatoes labelled as “determinate”. Determinate tomatoes produce all their fruit at one time–perfect if you’re into making sauce or you’re just not looking for a fresh crop every day for 2 months. Indeterminate tomatoes produce all season long, a few at a time, which is perfect for a continuous supply. They’re a little more work and the tomatoes will just keep coming until the end of the season. Just something to consider before you start buying up piles of plants.

Serving: 1portionCalories: 603kcal (30%)Carbohydrates: 28g (9%)Protein: 13g (26%)Fat: 49g (75%)Saturated Fat: 31g (194%)Polyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 206mg (69%)Sodium: 530mg (23%)Potassium: 246mg (7%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 2129IU (43%)Vitamin C: 15mg (18%)Calcium: 185mg (19%)Iron: 3mg (17%)

Originally published July 8, 2015

© 2015 David Leite. Photos © 2015 David Leite. All rights reserved. All materials used with permission.

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