Cherry Tomato Tart

Name: Cherry Tomato Tart
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 cup (250 ml) unbleached all-purpose flour; 6 tbsp (90 ml) cold salted butter, diced; 3 tbsp (45 ml) cold milk; 1/2 cup (125 ml) milk; 1 tsp (5 ml) cornstarch; 3 eggs; 1/4 cup (60 ml) chopped fresh chives; 1/4 cup (60 ml) chopped fresh basil; 3/4 cup (180 ml) crumbled feta cheese; 6 oz (180 g) cherry tomatoes on the vine (about 18 tomatoes)

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Preparation 30 MIN

Cooking 25 MIN

Chilling 30 MIN
Servings 4

Ingredients
Preparation

Ingredients

Pastry

1 cup (250 ml) unbleached all-purpose flour
6 tbsp (90 ml) cold salted butter, diced
3 tbsp (45 ml) cold milk

Filling

1/2 cup (125 ml) milk
1 tsp (5 ml) cornstarch
3 eggs
1/4 cup (60 ml) chopped fresh chives
1/4 cup (60 ml) chopped fresh basil
3/4 cup (180 ml) crumbled feta cheese
6 oz (180 g) cherry tomatoes on the vine (about 18 tomatoes)

Preparation

Pastry

In a food processor, pulse the flour and the butter until the butter is the size of small peas. Add the milk and pulse until a ball begins to form. Remove the dough from the processor and shape into a square with your hands.
On a floured work surface, roll out the dough into a 16 x 6-inch (40 x 15 cm) rectangle. Line in a 14 x 4-inch (35 x 10 cm) rectangular tart pan. Place in the freezer for 15 minutes or refrigerate for 30 minutes.
With the rack in the lowest position, preheat the oven to 400°F (200°C).

Filling

In a bowl, combine the milk and cornstarch with a whisk. Whisk in the eggs and herbs. Lightly season with salt and pepper. Pour into the crust. Sprinkle with the cheese. Carefully top with the tomato clusters. Bake for about 25 minutes or until the filling is firm and lightly browned.
Let cool for 10 minutes. To serve, remove the tomato stems.

Note

You can replace the feta cheese with a ball of fresh mozzarella, sliced. In this case, you may need to season with a bit more salt.

You can also substitute the rectangular tart pan for a pie plate that’s 1 inch (2.5 cm) deep and 9 inches (23 cm) in diameter.

To help you with this recipe

Fluted Tart Pan 35.5 x 10 cm (14 x 4 in)

This rectangular tart pan is perfect for baking both savoury and sweet tarts. The dark metal creates a crispy crust and the removable bottom allows for easy unmolding and cleaning.

18.99 $

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