Traditional recipes

Cherry Tomato Tart

Cherry Tomato Tart

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  • 1 sheet puff pastry, thawed
  • 1 Tablespoon butter, melted
  • 4 Ounces herbed goat cheese
  • 1 pint heirloom cherry tomatoes, halved
  • 5 large leaves basil, chiffonade


Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Spread the puff pastry dough on the cookie sheet. Using a fork, poke holes all over the pastry sheet, leaving a ¼-inch border on the edges. Brush the dough with the melted butter.

Bake the dough in the oven until lightly golden brown, about 12-15 minutes. Remove from the oven and (carefully, because it will be hot and flakey) spread (or dollop) the goat cheese over the pastry. Top with the tomatoes and put back in the oven until the goat cheese has melted slightly, for about 5-7 minutes. Remove from the oven and top with the basil.

Nutritional Facts


Calories Per Serving454

Folate equivalent (total)93µg23%

Riboflavin (B2)0.3mg17.6%

Recipe Summary

  • All-purpose flour, for work surface
  • Michel Roux's Pate Brisee
  • 4 tablespoons white rice
  • Coarse salt and freshly ground black pepper
  • 6 tablespoons Dijon mustard, or less, if desired
  • 2 tablespoons heavy cream, lightly whipped
  • 36 Semi-Confit Cherry Tomatoes
  • 6 fresh basil leaves, thinly sliced
  • Maldon sea salt, for serving

Preheat oven to 375 degrees. Butter an 8-by 1 1/3-inch tart ring set aside. On a lightly floured work surface, roll out dough to a round about 1/16-inch-thick. With a dry pastry brush, sweep off the excess flour fit dough into prepared tart ring, pressing it into the edges. Trim even with top of ring. Gently prick the bottom of tart with the tines of a fork. Chill tart shell until firm, about 20 minutes.

Line tart dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights. Bake for 40 minutes. Remove tart from ring and transfer to a wire rack let cool.

Meanwhile, cook rice in boiling salted water for 18 minutes. Drain rice and run under cold water drain again. Pour rice into a large bowl along with mustard and heavy cream mix until well combined. Season with salt and pepper. Spread mixture into cooled tart shell. Top rice with cherry tomatoes and sprinkle over basil leaves. Season with Maldon sea salt and freshly ground black pepper serve immediately.

Tomato Tart

Heat a large skillet over medium-low heat. Add the butter, onions, salt, and pepper and cook for 20 to 25 minutes, stirring occasionally, until the onions are soft and deep golden brown. Set aside.

Preheat the oven to 450 F.

Smush both pie crusts into a ball, knead it around a bit to combine them, then roll it out into one large, thin crust. Lay onto a shallow quarter sheet pan, a tart pan, or cut in half and use 2 standard pie pans. Sprinkle on the cheeses in a single layer, then lay on the caramelized onions, then sprinkle the tomatoes over the cheese.

Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart. Bake the tart for 15 to 18 minutes, watching carefully to make sure the crust doesn't burn. (The tomatoes should be starting to burst apart, with some dark/roasted areas on the skin, and the crust should be deep golden brown.) If the crust is getting brown too fast, reduce the heat to 425 F.

Remove the tart from the oven and allow it to sit for 5 minutes. Sprinkle the basil all over the top. Cut into squares and serve!

My sister Betsy just left yesterday after a nice, long visit and while she was here, we did our share of cooking and eating. And cooking. And eating. And eating. The evening before she left, we were trying to figure out how to use a bunch of yellow cherry tomatoes Bets has picked from my garden. They were lusciously ripe and begging to be featured in something special, and after we hemmed and hawed over pasta, frittata, and bruschetta possibilities&hellipwe wound up deciding to make a tart.

It would be one of the best decisions either of us has ever made.

Ahh&hellipthe bounty! You can not believe the flavor of these babies. Tomato deliciousness through and through.

To start, Bets sliced up some onions. Now, taking pictures of this process was tricky for me for two reasons. First, I&rsquom not used to taking photos of someone else&rsquos hands doing the prep and cooking. I&rsquom used to balancing the camera with one hand while I try to do whatever I&rsquom doing with the other hand, all the while trying not to drop said camera in the food. Second, Bets is left-handed, so all the light angles that work well in my kitchen when I&rsquom cooking don&rsquot work with her because she&rsquos facing away from the light.

But with the help of friends, family, and faith&hellipI persevered.

We wanted to caramelize the onions so they&rsquod add some nice, deep flavor to the tart. So I melted some butter in a skillet&hellip

Threw in the onions, and started cooking them over medium-low heat.

Along the way I added salt&hellip

And let them cook for about 20 to 25 minutes, until they were soft and golden brown.

Is there anything better than caramelized onions? I thinketh not. And it is my contention that they&rsquore so darn good because, well, you can&rsquot rush them. They&rsquove just gotta take their own sweet time.

Meanwhile, Betsy was scouring the fridge for different cheeses and grating them up.

She wound up with a mix of fontina, Parmesan, and Gruyere&hellipbut so many different cheeses would work: Monterey Jack, mozzarella, Swiss, Romano&hellipthe list goes on. Basically, you want a nice melted cheese combined with a cheese or two that are a little on the sharp side.

The pie crust was next. For more details on this artisan pastry we created, see the printable recipe below.

(Basically, you can use whatever pie crust recipe your heart tells you to use. Just make sure it&rsquos a generous one! This recipe would be perfect.

We rolled it really thin&mdashas thin as we could get it&hellip

And laid it onto a quarter sheet pan, which is half the size of a half sheet pan. Aren&rsquot you glad you have me here to explain these things to you?

And about the pan: You can go any direction you want! You can use one or two standard pie pans, you can use a tart pan, or you could use a flat cookie sheet and do more of a flat tart with the sides folded up around the edge. Just try to use a pan that is on the short (non-deep) side.

Bursting Cherry Tomato Tart

So said my husband as he cut his second slice of this cherry tomato tart and picked it up like a piece of pizza, completely disregarding the fork and plate I had given him.

Half the tart was gone in 3 minutes.

When food disappears that quickly, it’s completely appropriate to use words like “inhale,” because he definitely inhaled this tart.

The best part is my husband is generally not a fan of tomatoes, but he wants me to tell you that if you want to get someone to like tomatoes, bake up this tart.

Why? Because it’s basically a bite full of flaky all-butter pie crust spread with a scallion goat cheese cream cheese and topped with roasted cherry tomatoes that burst when you bite into them.

Oh, and let’s not forget the buttery Italian bread crumbs too. Yes, all that in one bite.

To make the tart, first make a goat cheese scallion cream cheese mixture as the base.

I wouldn’t quite call it a filling since it’s a very thin layer that’s just there to enhance the tomatoes a bit.

Spread the cream cheese mixture on a prebaked tart shell and fill the tart with heirloom cherry or grape tomatoes.

For a bit of crunch and texture, make a buttery bread crumb topping.

Sprinkle it over and bake until the tomatoes are a bit wrinkled (after a couple of the tomatoes have burst a little bit, that’s when you know it’s time to pull the tart out).

Cherry Tomato Tart

This cherry tomato tart sings with the fresh look and taste of summer. Simple and elegant, this could easily find a home on the fanciest of dining room tables or an al fresco courtyard table.

It’s actually autumn/fall here in New Zealand but the warm weather is continuing. There are still plenty of tomatoes to be enjoyed. Because of fewer exports due to Covid-19, we have seen an oversupply of tomatoes. In fact, they were selling for 9 cents a kilogram recently. The perfect opportunity to make plenty of tomato dishes.

Filo is my go-to pastry for either sweet or savoury dishes. It’s a healthier pastry that is made with no fat. I feel I can eat it freely. And, it always comes with a crunch so satisfying, it’s hard to beat. Here’s a couple of other recipes using filo pastry:

This cherry tomato tart is fairly easy to make and doesn’t take a lot of time either. Having not to make the pastry is a time-saver in itself. You could have this tart on the table in 45 minutes. The majority of this time is in the cooking.

You can enjoy the tart for a light lunch with some crusty bread and a green salad. Also perfect as a side dish. But, be prepared for it to outshine whatever else may be on your plate.

Homemade Pastry

  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ¼ cup shortening
  • ¼ cup butter, cut up, or shortening
  • ¼ &ndash 0.333 cup cold water

In a bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pea size. Sprinkle 1 tablespoon of the water over part of the mixture toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour, gradually adding water until dough begins to come together. Gather it into a ball, kneading gently until it holds together.

Recipe Summary

  • 1 sheet frozen puff pastry, thawed and cut into quarters
  • 2 ½ tablespoons Dijon mustard
  • 1 large ripe tomato, sliced into 1/4-inch rounds
  • salt and freshly ground black pepper to taste
  • 3 pinches herbes de Provence
  • 1 tablespoon freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pinch chopped fresh oregano
  • 1 pinch chopped fresh parsley
  • 1 pinch chopped fresh thyme

Preheat the oven to 400 degrees F (200 degrees C).

Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.

Freeze dough until firm, about 10 minutes.

Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.

Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes.

Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.

Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.

Cherry Tomato Tart

This delightful summer tomato tart looks beautiful and isn’t too heavy. It’s so simple to make and tastes delicious! Serve with a fresh salad.

Serves: 4
Gluten free, vegetarian, GMO free


2 sheets Glutenfree Bakery Savoury Pastry, thawed

Roza's Gourmet Traditional Pesto (GF)

400g organic truss cherry tomatoes, sliced in half

Organic fresh basil leaves


1. Preheat oven to 200°C. Line the base of one tart flan with baking paper.

2. Lay first pastry sheet in flan, then lay second sheet over on a different angle so all sides of the flan are covered.

3. Spread pesto on the base of the pastry (not on the sides). Top with tomatoes, sea salt and pepper, fold the sides of the pastry inwards and bake for 20-30 minutes until pastry is crisp and golden. Prick pastry with a fork if it's too puffy and not yet golden. Top with fresh basil leaves and serve.

Cherry Tomato Tarte Tatin

Michelle Heimerman

Juicy cherry or grape tomatoes are coated in a light caramel to make the “topping” for this tart, but the whole thing is baked upside down in a skillet. Do most of the steps to prepare it in advance—make the zucchini paste and defrost the puff pastry a few hours or up to two days ahead—but be sure to serve the tart just after baking, turning it out from the pan in front of guests. It tastes best while the caramel is still runny and the warm, topmost layer of dough has a custardy consistency.

Cherry Tomato Tarte Tatin

Cherry Tomato Tarte Tatin

Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 1 finely chopped shallot, about 1/4 cup
  • 1 small zucchini, 7 1/2 ounces, halved lengthwise and cut crosswise into 1/2-inch-thick half moons
  • 1 1/2 pounds cherry tomatoes, plus cherry tomatoes on the vine for garnish
  • 1/2 cup grated Parmesan cheese
  • 4 ounces bocconcini
  • 3 tablespoons fresh basil, chopped
  • 1 teaspoon finely grated lemon zest
  • 1/4 cup plus 2 tablespoons all-purpose flour, plus more for work surface
  • 1 tablespoon sugar
  • Coarse salt and freshly ground pepper
  • Cheese Short Crust, made with Parmesan cheese
  • 1 tablespoon heavy cream
  • 1 large egg yolk

Heat 1 tablespoon oil in a medium skillet over medium heat. Add shallot cook, stirring occasionally, until softened, about 3 minutes. Add zucchini cook, stirring occasionally, until light golden and liquid has been released, about 5 minutes. Transfer to a large bowl set aside.

Halve one-third of the tomatoes. Stir halved and whole tomatoes, cheeses, basil, lemon zest, flour, and sugar into shallot-zucchini mixture. Season with salt and pepper. Set aside.

Roll out dough on a lightly floured surface to a 13-inch circle, about 1/4-inch thick. Make seven 3-inch-long cuts around edge of dough, evenly spacing. Trim to make 7 rounded flaps. Transfer to a 10-inch pie plate. Drizzle crust with remaining tablespoon oil. Spread with filling. Fold in flaps of crust, slightly overlapping. Put tomatoes on the vine in center. Refrigerate until cold, about 20 minutes.

Preheat oven to 375 degrees. Whisk cream and egg yolk in a small bowl. Brush crust with egg wash. Bake pie on a rimmed baking sheet until crust is golden brown and juices are bubbling, about 45 minutes.


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