By: Chef Laura Bonicelli
Inspired by the beautiful cherry tomatoes my daughter and son-in-law grow and give me every year, I wrote this This Summer Cherry Tomato Tart recipe. It combines fresh, juicy tomatoes with a tangy mustard coulis, baked in a flaky, buttery crust. Perfect for a light brunch or an elegant dinner, this easy-to-make tart captures the essence of seasonal flavors in every bite.
About the tart
A French-Inspired Delight 🇫🇷
The Summer Cherry Tomato Tart is a delightful blend of vibrant flavors and textures, inspired by the rich culinary traditions of France. Tarts have long been a staple in French cuisine, with variations that highlight the best of each season’s produce. 🍅 Tomatoes, a beloved ingredient in French cooking, pair beautifully with Dijon mustard, a classic condiment from the Burgundy region of France. This tart captures that perfect harmony, combining the sweet acidity of cherry tomatoes with the sharp, tangy notes of mustard, creating a dish that is as elegant as it is delicious.
The Perfect Crust 🥧
A tart is only as good as its crust, and this Summer Cherry Tomato Tart’s crust is exceptional. The crust is made from a simple yet rich combination of flour, butter, and a touch of sugar and salt. It’s rolled out to thin and pre-baked to ensure it’s crisp and flaky. The buttery flavor of the crust provides the perfect foundation for the tart, balancing the juicy filling with its delicate and buttery crunch. Whether you’re an experienced baker or a novice in the kitchen, this crust is foolproof and adds a homemade touch that elevates the entire dish.
A Flavorful Filling 😋
The filling is where this Summer Cherry Tomato Tart truly shines. A layer of mustard coulis, made by roasting tomatoes and blending them with Dijon mustard, forms the base, adding depth and a subtle tang to the tart. On top of this, halved cherry tomatoes are arranged in concentric circles, creating a visually stunning pattern that’s as pleasing to the eye as it is to the palate. A sprinkle of Maldon sea salt and a drizzle of olive oil enhance the flavors, while a dusting of lemon zest and fresh basil adds a burst of freshness just before serving.
A Memorable Culinary Experience 🌞
Imagine serving this Summer Cherry Tomato Tart at an al fresco brunch, surrounded by friends and family on a warm, sunny day. The tart is the centerpiece of the table, its vibrant colors and inviting aroma drawing everyone in. As you take your first bite, the crisp crust gives way to the juicy tomatoes and the tangy mustard, creating a perfect balance of flavors. Paired with a glass of chilled white wine, this tart is not just a meal; it’s a celebration of summer’s bounty, French culinary tradition, and the joy of sharing good food with loved ones. 🥂
Step by Step Instructions
Summer Cherry Tomato Tart
Equipment
- 1 9.5-inch tart pan
- 1 Rolling Pin
- parchment paper
- pie weights
- 1 rimmed baking sheet
Ingredients
=====crust=====
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon sugar
- 1/2 teaspoon Kosher salt
- 1/2 cup unsalted butter (1 stick) cold and cut into 1-inch pieces
=====
- 1 large egg
- 1 tablespoon water
=====mustard coulis=====
- 1 medium-sized red onion
- 1 1/2 pounds cherry tomatoes similar in size
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon dried oregano
- 1/4 teaspoon Kosher salt
=====
- 1 tablespoon Dijon mustard
=====
- 1/4 teaspoon dried oregano
=====
- olive oil for brushing
- Maldon sea salt
=====
- fresh lemon zest
- basil
Instructions
=====crust=====
- 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.
- 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 5 minutes in the refrigerator.
- 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 20 minutes or until ready to use.
- 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 20 minutes. Remove the weights. Bake for 5 more minutes for a total of 25 minutes. Cool the crust completely.
=====mustard coulis =====
- 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 15 minutes. Cool slightly and blend in a blender with the Dijon mustard. Taste and adjust salt, if necessary. Decrease the oven heat to 425ºF.
- 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.
- Bake the tart for 25 to 30 minutes, until the crust is golden brown and the tomatoes are beginning to char.
- Cool the tart for at least 10 minutes. Serve warm sprinkled with lemon zest and shredded basil leaves.
Nutrition
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