Diane, A Broad
August 12, 2013

Cherry Tomato Tart

Cherry Tomato Tart by Diane, A Broad (dianeabroad.com)

Tomato season! Tomato season! Hurrahhhhhhh!

Cherry Tomato Tart by Diane, A Broad (dianeabroad.com)

One of my colleagues grew these adorable and flavorful cherry tomatoes in his backyard. One day when he brought a tupperware full of them to work, I couldn’t resist eating a few every time I stopped by the kitchen, and he mentioned that soon he would have more tomatoes than he and his family could possibly eat.

Cherry Tomato Tart by Diane, A Broad (dianeabroad.com)

So, I made him a deal: bring me tomatoes, and I will make something with them for the office.

Cherry Tomato Tart by Diane, A Broad (dianeabroad.com)

Flaky pie dough is rolled out into a big circle and filled simply with sweet, fresh tomatoes and just enough goat cheese and basil to make it interesting. The edges are folded up rustically, brushed with cream, and the whole thing bubbles in the oven, just until the tomatoes soften and pop and the crust gets all golden at the edges.

Cherry Tomato Tart by Diane, A Broad (dianeabroad.com)

Is it weird that I accidentally woke up at 6am and decided to make a tomato tart? Maybe. Was I still pretty jetlagged? Certainly. Did bringing this in to work make me way more popular that day? You betcha.

Cherry Tomato Tart

6-8 servings.

Cherry Tomato Tart

Ingredients

  • 1/2 recipe pie dough (one sheet)
  • 1/4-1/3 cup goat cheese
  • 1 1/2 pints cherry or grape tomatoes
  • handful of basil
  • cream for brushing

Directions

  1. Heat oven to 350°F (180°C).
  2. On a piece of parchment paper, roll out the pie dough into a large round, 12-14" wide and about 1/8" thick.
  3. Scatter half of the goat cheese over the dough. Add the cherry tomatoes, then the rest of the cheese, leaving a 1-2" edge of bare dough. If desired, chiffonade half of the basil and sprinkle it atop the tomatoes.
  4. Fold the edges of the dough over the tomatoes, pleating as needed to maintain a circular shape. No need for it to be perfect; it should look rustic.
  5. Transfer the parchment paper with the tart on it to a baking sheet. Brush the cream over the pleats of pie dough.
  6. Place the tart in the oven and bake for 35-40 minutes, until the pastry is golden brown and the tomatoes have softened and begun to wrinkle.
  7. Remove from the oven and cool slightly before scattering it with the rest of the basil and serving.

Notes

This tart is delicious warm or at room temperature. I like to top mine with an over-easy egg.

http://www.dianeabroad.com/2013/08/cherry-tomato-tart/

Music to cook by: Trust [Bitter Ruin / We're Not Dancing]

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  • http://www.rachelphipps.com/ Rachel Phipps

    This looks delicious! And we have this problem (well, is it really a problem?) every year – way more tomatoes than we could possibly eat!

    • http://dianeabroad.com/ Diane, A Broad

      Right? Maybe it’s time to do a post on homemade tomato sauce…l

  • MelanieFYAM

    Wow your photos are stunning Diane! And there really isn’t anything better than home made pastry is there?! I know I shouldn’t really be caught saying such a thing… but we can’t deny the truth! he he.

    • http://dianeabroad.com/ Diane, A Broad

      Everything in moderation, right?

  • chocolatecookiesandcandies

    I’ll have to try this. Looks simple enough. You take such beautiful photos.

    • http://dianeabroad.com/ Diane, A Broad

      Thank you! It is definitely super simple.

  • Camila Faria

    Oh WOW, gorgeous! I wish we had those amazing tomatoes over here.

    http://naomemandeflores.com/en

  • http://www.ambitieuse.net/ Ylenia

    How on Earth did I let you go without tasting one of your wonderful recipes!?
    Everything you make is beautiful and looks delicious!
    Plus the photography wow :)

    • http://dianeabroad.com/ Diane, A Broad

      I know, right? One of these days I’ll cook for you. I enjoy the cooking challenges you put up on your facebook. :)

  • Sarah Gerrity

    Oh, I’ll need to make this.

    • http://dianeabroad.com/ Diane, A Broad

      I’d love to see this through your lens.