How To Make Cherry Tomato Tart with Basil
Simple and elegant, this cherry tomato tart serves a crumbly and savory dish using a homemade crust that’s filled with juicy tomatoes.
Serves:
Ingredients
- 1½cupsall purpose flour
- salt,to taste
- 7tbspcold unsalted butter
- ½cupcold heavy cream
- 4cupscherry tomatoes,or grape tomatoes
- 2tbspbasil leaves,shredded
Instructions
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Butter a 9-inch tart pan with a removable bottom.
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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.
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Turn the dough out onto a floured work surface and knead a few times. Cover and refrigerate for at least 30 minutes or overnight.
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Preheat the oven to 325 degrees F.
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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.
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Bake for about 1 hour and 40 minutes, until the dough is evenly browned. Let cool.
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Season with salt, garnish with the basil, and serve. Enjoy!
Nutrition
- Calories: 241.62kcal
- Fat: 15.99g
- Saturated Fat: 9.87g
- Trans Fat: 0.41g
- Monounsaturated Fat: 4.25g
- Polyunsaturated Fat: 0.75g
- Carbohydrates: 21.73g
- Fiber: 1.69g
- Sugar: 2.79g
- Protein: 3.62g
- Cholesterol: 47.09mg
- Sodium: 323.01mg
- Calcium: 26.28mg
- Potassium: 248.61mg
- Iron: 1.35mg
- Vitamin A: 184.62µg
- Vitamin C: 12.20mg
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