I’m having a love affair with cherry tomatoes. For some reason, nearly every batch of tomatoes I have bought recently have been wonderfully tasty. So I thought, why not make a Cherry Tomato Tart to celebrate my love of cherry tomatoes? Here it is.

 

Cherry Tomato Tart by Diverse Dinners

 

This Cherry Tomato Tart is a layering of flavors and textures. First the buttery crust; then a layer of melt in your mouth thyme scented caramelized shallots; some firm crumbled feta, then the crowning glory, burst in your mouth cherry tomatoes tossed in EVOO and balsamic vinegar. It is truly delicious.

This is a brunch side dish hero folks. Serve with eggs, a side of bacon, sausage, salmon, you name it. This layered tart will work as part of any brunch menu, so experiment.

I used a 14 inch x 6 inch rectangular tart pan, but if you don’t have one of those, a 12 inch round pan will do.

Aside from experimenting with cherry tomatoes, I’m also working on my crusts, sweet and savory, so this dish is a twofer.

I love food propped on top of a pie crust. I’m a texture nut, I crave the crunch and bite, but whatever I’m eating must be flavorful, it must be super tasty.

I have developed some really nice crusts that I’m happy with, but I need to perfect the handling of the dough. I’m a little nervous when transferring to my tart pan. I get the dough in the pan, but I don’t do it with the confidence I see those celebrity chefs have, not yet anyway.

I have thoroughly enjoyed my obsession with cherry tomatoes, I’m hoping for a new obsession soon. I wonder what it will be? Any suggestions?

In the meantime, give this Cherry Tomato Tart recipe a try and let me know what you think.

 

Print Recipe

Cherry Tomato Tart

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour

Ingredients

Plain Tart Dough

  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 12 tbsp cold unsalted butter cut into 1 tbsp pieces
  • 6 tbsp ice water

Tart Filling

  • 2 tbsp olive oil
  • 4 cups shallots sliced fine
  • 1 tsp thyme
  • 1 tsp brown sugar
  • 8 oz feta cheese crumbled
  • 24 oz-30oz cherry tomatoes
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar

Equipment & Utensils

  • Food processor
  • Rolling pin
  • Plastic Wrap
  • Skillet
  • 14 inch x 6 inch rectangular tart pan or 12 inch round tart pan - with a removable bottom
  • Parchment paper
  • Large bowl

Instructions

  • Place flour and salt in food processor, then scatter butter on top and pulse until you reach a fine grain.
  • Slowly pour the water into the flour mixture and mix on low until ingredients begin to form large clumps of dough.
  • Remove dough from food processor and transfer to a floured surface and carefully knead together.
  • Form the dough into the shape of your tart pan and then wrap in plastic wrap and place in the fridge for at least 30 minutes.
  • Heat oil in skillet on high then add shallots and thyme and saute until flavors release.
  • Lower heat to medium then add sugar and saute until shallots brown and soften. Once cooked remove from heat and set aside.
  • Remove dough from fridge and place on a floured surface.
  • Roll out dough at least 1 inch larger than your tart pan.
  • Fold dough on top of rolling pin and transfer to tart pan.
  • Carefully press the dough into the bottom and up the sides of your tart pan.
  • Then roll the rolling pin over the top of the tart pan to remove the excess dough.
  • Cut a piece of parchment paper the size of the base of the part pan.
  • Prick the dough in the base of the pan several times then cover with the piece of parchment paper.
  • Cover with pie weights or beans and place in a preheated oven at 400.
  • Blind bake until edges are lightly golden, then remove from oven.
  • Remove pie weights and parchment paper, then return to the oven for 8 minutes or until the base is lightly golden, then remove from oven and lower heat to 375.
  • Spread shallots on base of pie crust, then sprinkle crumbled feta.
  • Place tomatoes in a large bowl.
  • Whisk EVOO and balsamic vinegar together, then pour on top of tomatoes.
  • Toss tomatoes until coated then arrange on top of feta.
  • Place in oven at 375 and allow to cook until the skins of the tomatoes begin to split.
  • Drizzle the leftover EVOO and balsamic over the tomatoes and return to the oven.
  • Cook for a further 5-10 minutes then remove from oven and allow to cool.
  • Remove from tart pan once cooled a little, then serve.