Bake 15b: Cherry Tomato Tart

This is the perfect summer savory tart, and so simple! Pair it with some arugula salad or a glass of wine. It would also be good as a quiche type filling with a few whipped eggs added to the base before topping with the tomatoes. It is key to get good tomatoes, with so few ingredients we want them all to be the delicious. 

Ingredients

1 1/2 cups flour 

1/2 cup cold salted butter cut into cubes

1/2 cup cold heavy cream

2-3 pints cherry tomatoes

Basil leaves for garnish

In a food processor or with a pastry cutter, blend the flour into the butter until you have a coarse meal texture. Stream in the heavy cream until the mixture begins to come together. Dump onto a clean surface and press together until it forms a cohesive dough. Shape into a round disc and refrigerate at least 30 minutes. 

Preheat the oven to 325 degrees. Prep a 9 inch tart pan with butter or baking spray with flour. Roll out the dough until a circle larger than the pan and transfer to the pan. Press the dough into the bottom and then lift and press the sides. Use the rolling pin to run along the top of the pan and cut off any excess. Mound the tomatoes in the pan, sprinkle with a dash of salt, and bake for 1 hour 45 minutes. Add a sprinkle of chopped basil right out of the oven. 

Extra dough? Roll it out and cut into rounds, fill with a few tablespoons of homemade applesauce, seal the edges, sprinkle with coarse sugar and cinnamon and bake. Yum!