Summer Cherry Tomato Tart
Summer Cherry Tomato Tart
© Chef Laura Bonicelli
Golden, buttery pastry cradles a jewel-toned mosaic of ruby cherry tomatoes and caramelized red onions. This rustic French-inspired tart transforms the simplest summer ingredients into something elegant enough for company, yet easy enough for a lazy weekend brunch.
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
6 servings
Ingredients
crust
- 1 3/4 cupsall-purpose flour
- 1/2 teaspoonsugar
- 1/2 teaspoonKosher salt
- 1/2 cupunsalted butter ((1 stick) cold and cut into 1-inch pieces)
- 1 large egg
- 1 tablespoonwater
mustard coulis
- 1 medium-sizedred onion
- 1 1/2 poundscherry tomatoes (similar in size)
- 2 tablespoonsextra-virgin olive oil
- 3/4 teaspoondried oregano
- 1/4 teaspoonKosher salt
- 1 tablespoonDijon mustard
- 1/4 teaspoondried oregano
- olive oil for brushing
- Maldon sea salt
- fresh lemon zest
- basil
Instructions
- 1
Put the flour, sugar, salt, and butter in the bowl of a food processor fitted with a metal blade. Pulse until the mixture becomes coarse crumbs.
- 2
Add the egg and water and pulse to incorporate and then mix on low to form a dough. Form the dough into a 1-inch high disk with your hands and place on a sheet of parchment paper on your work surface. Cover with another sheet of parchment and roll to an 11-inch round. Chill the round for in the refrigerator.
- 3
Remove the dough from the refrigerator, peel off the parchment paper, and place in a 9.5-inch tart pan with a removable bottom. Trim the excess by rolling a rolling pin over the top. Save the excess dough for patches, if necessary. Prick the bottom of the tart with a fork - all over. Freeze for or until ready to use.
- 4
Preheat the oven to 375ºF. Place the lined tart on a rimmed baking sheet. Put a sheet of parchment in the pan and fill with pie weights. Bake for . Remove the weights. Bake for 5 more minutes for a total of . Cool the crust completely.
- 5
Preheat oven to 450ºF. Slice the onion and toss it in a bowl with a half pound of the cherry tomatoes and olive oil. Put on a baking sheet and sprinkle with 3/4 teaspoon of oregano and Kosher salt. Roast at 450ºF until the tomatoes start to brown, about . Cool slightly and blend in a blender with the Dijon mustard. Taste and adjust salt, if necessary. Decrease the oven heat to 425ºF.
- 6
Half the remaining tomatoes crosswise. Spread the mustard coulis onto the dough. Sprinkle with 1/4 teaspoon of oregano. Arrange the tomatoes on top of the filling tightly in concentric circles overlapping slightly. Start on the outside and work towards the center. Brush the tomatoes with olive oil and sprinkle with Maldon sea salt. (You may have some extra filling and tomatoes depending on how you build your tart.
- 7
Bake the tart for 25 to , until the crust is golden brown and the tomatoes are beginning to char.
- 8
Cool the tart for at least . Serve warm sprinkled with lemon zest and shredded basil leaves.
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.