Cherry Tomato Tart with Basil Recipe

Butter a 9-inch tart pan with a removable bottom.

In a food processor, pulse the flour with a pinch of salt and the butter until the mixture resembles coarse meal. Add the cream and pulse until the dough nearly comes together.

Turn the dough out onto a floured work surface and knead a few times. Cover and refrigerate for at least 30 minutes or overnight.

Preheat the oven to 325 degrees F.

Roll out the dough to a 14-inch round. Press the round into the tart pan; trim off any excess. Mound the tomatoes in the shell.

Bake for about 1 hour and 40 minutes, until the dough is evenly browned. Let cool.

Season with salt, garnish with the basil, and serve. Enjoy!