Prepare to be enchanted by this exquisite cherry tomato tart, a culinary masterpiece designed to capture the essence of summer in every bite. This recipe features a delicate, homemade herbed crust, a rich and creamy filling made with heavy cream, tangy goat cheese, and savory Parmigiano-Reggiano, all generously adorned with an abundance of sweet, bursting cherry tomatoes. It’s more than just a tart; it’s a celebration of seasonal flavors, perfect for a light lunch, an elegant appetizer, or a charming addition to any brunch spread. The harmonious blend of fresh herbs, rich dairy, and the vibrant sweetness of tomatoes creates an unforgettable experience that will leave your guests asking for the recipe.
This delightful tart emerged from what I fondly recall as “The Great Tomato Attack of 2015.” Our garden, blessed with an unprecedented bounty that year, threatened to overwhelm us with its prolific output. Faced with an abundance of cherry tomatoes, my partner and I embarked on a delicious mission to devise creative ways to utilize our harvest. This savory tart became one of our most successful strategies, offering a brilliant solution to the tomato deluge. While it calls for a few dozen cherry tomatoes – a mere fraction of what even a modest garden can yield – it’s a wonderfully satisfying start to tackling an overflowing crop. For visual appeal, I initially gravitated towards using only vibrant red tomatoes, but don’t hesitate to experiment. Sun Golds or a colorful mix of both red and yellow varieties work equally well, although the yellow tones might blend more subtly into the creamy filling. A crucial tip for achieving the best flavor and texture: always opt for fresh, soft goat cheese. And please, for the love of all that is culinary, do not even consider using pre-grated Parmesan. Remember, I have hundreds of thousands of bloodthirsty tomatoes at my disposal, ready to be unleashed upon any lazy shortcuts! —David Leite
☞ READ THE ARTICLE: THE GARDEN THAT ALMOST ATE ROXBURY
Understanding Tomato Substitutions for Your Tart
While the recipe specifically highlights cherry tomatoes for their concentrated sweetness and ideal size, sometimes you might find yourself with a different variety or simply unable to source enough. If you’re a dedicated gardener, the thought of not having enough cherry tomatoes might seem laughable, but unexpected harvests or store shortages can certainly happen. When looking for alternatives, grape tomatoes are your best bet. They are very similar in size, shape, and moisture content to cherry tomatoes, making them a seamless substitute that will hardly alter the tart’s overall texture or cooking time. Their slight oblong shape and firm flesh hold up beautifully to roasting and baking, ensuring your tart remains structurally sound and delicious.
Beyond grape tomatoes, finding suitable alternatives for a tart of this nature becomes a bit more challenging. Larger tomatoes, such as Roma, beefsteak, or heirloom varieties, tend to be far too watery. Their high moisture content can easily lead to a soggy crust, compromising the delicate balance of the tart. If you absolutely must use larger tomatoes, you’ll need to take extra precautions. Halve or quarter them, remove the seeds and excess pulp, and salt them generously. Allow them to drain on paper towels for at least 30 minutes to draw out as much liquid as possible before roasting. Even with this extensive prep, the results may still be less firm and more prone to releasing liquid during baking. Smaller, drier varieties are always preferred to ensure your tart maintains its intended flaky crust and creamy filling. The goal is to achieve a burst of tomato flavor without introducing too much moisture into the custard base, which could turn your elegant tart into a soggy disappointment.
Cherry Tomato Tart: A Taste of Summer
★★★★★
David Leite
Appetizers, Brunch, Lunch
American, French Inspired
6
servings
603
kcal
25
1
2
30
Equipment
-
11-inch tart pan with removable bottom
-
Food processor (for the crust)
-
Rimmed baking sheet
-
Foil or parchment paper
-
Pie weights or dried beans
Ingredients
For the Herbed Tart Crust
-
1 1/2
cups
all-purpose flour -
1
tablespoon
fresh minced rosemary leaves -
1
tablespoon
fresh thyme leaves -
3/4
teaspoon
kosher salt -
12
tablespoons (6 oz)
cold, unsalted butter,
cut into 1/2-inch (12 mm) cubes -
4 to 6
tablespoons
ice water
For the Roasted Cherry Tomatoes
-
3/4
pound
cherry tomatoes*,
(about 35 individual tomatoes) - Olive oil (for drizzling)
- Kosher salt and freshly ground black pepper (to taste)
For the Cherry Tomato Tart Filling
-
2
large
eggs -
1 1/4
cups
heavy cream -
Handful
fresh basil leaves,
thinly sliced, plus a few small whole leaves for garnish -
1/2
cup
grated Parmigiano-Reggiano -
3
ounces
soft and creamy goat cheese
Instructions
Step 1: Prepare the Herbed Tart Crust
-
In the bowl of a food processor fitted with a metal blade, combine the all-purpose flour, fragrant rosemary, fresh thyme, and kosher salt. Pulse these ingredients a few times until they are well blended and the herbs are finely dispersed throughout the flour mixture. This initial step ensures an even distribution of flavor in every bite of your tart crust.
-
Add the cold, cubed unsalted butter to the food processor. Pulse the mixture repeatedly in short, one-second bursts, typically between 13 to 15 pulses. The goal is to achieve a texture that resembles coarse cornmeal, with visible chunks of butter no larger than small peas. These butter pieces are essential for creating a flaky crust, so avoid over-processing. Transfer the mixture into a large mixing bowl.
-
Drizzle 4 tablespoons of ice water over the flour and butter mixture. Using a fork, gently mix the ingredients, being careful not to overwork the dough. Continue mixing just until the mixture begins to come together, forming what’s known as a “shaggy” dough – it will look loose and somewhat crumbly. To test for readiness, gently squeeze a small portion of the dough in your hand. If it doesn’t hold together easily, add the remaining ice water, 1 tablespoon at a time, mixing lightly with the fork after each addition, until the dough just barely holds together when squeezed. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling the dough is crucial; it allows the gluten to relax and the butter to firm up, making the dough easier to roll and ensuring a tender, flaky crust.
Step 2: Roast the Cherry Tomatoes to Perfection
-
While your tart dough is chilling in the refrigerator, prepare your oven. Position one oven rack in the middle and another in the lower third of the oven. Preheat the oven to a robust 400°F (200°C). This temperature is ideal for roasting the tomatoes, allowing them to soften, sweeten, and develop a slightly caramelized flavor.
-
On a rimmed baking sheet, line with either foil or parchment paper for easy cleanup. Toss the cherry tomatoes generously with a drizzle of olive oil, ensuring each tomato is lightly coated. Season them with a pinch of kosher salt and a grind of freshly ground black pepper. Spread the seasoned tomatoes in a single layer across the baking sheet, making sure they aren’t overcrowded. Roast them on the lower rack for 10 to 20 minutes, depending on their size. You’ll know they are ready when they have visibly split open, appear wrinkled, and have released some of their flavorful juices. This roasting process concentrates their sweetness and reduces excess moisture, which is vital for a perfect tart. Once roasted, remove from the oven and let them cool directly on the baking sheet.
Step 3: Assemble and Bake the Cherry Tomato Tart
-
Once the tomatoes are roasting and cooling, it’s time to prepare your crust. On a lightly floured surface, roll out the chilled dough into a 13-inch circle. Carefully ease the rolled-out dough into an 11-inch tart pan with a removable bottom, gently pressing it against the sides and bottom to ensure a snug fit. Trim any excess dough from the edges. Prick the bottom of the tart crust all over with a fork; this prevents it from puffing up during blind baking. Line the crust with parchment paper or foil, then fill it with pie weights or dried beans. If your roasted tomatoes aren’t quite ready, you can slip the unbaked, weighted tart shell into the refrigerator to keep it cool. Bake the tart crust for 20 minutes. After 20 minutes, carefully remove the pie weights and parchment, and continue baking for another 5 to 10 minutes, or until the crust is a pale golden color. This blind baking step is crucial to prevent a soggy bottom once the liquid filling is added. Allow the baked crust to cool slightly.
-
While the crust is cooling, prepare the rich and savory filling. In a medium bowl, whisk together the large eggs, heavy cream, thinly sliced fresh basil, half of the grated Parmigiano-Reggiano, and a pinch each of kosher salt and freshly ground black pepper. Pour this creamy filling into the partially baked tart crust. Carefully arrange the cooled roasted cherry tomatoes evenly throughout the filling in the tart crust. Next, pinch off small bits of the soft and creamy goat cheese and strategically place them between the tomatoes. The goat cheese will melt beautifully, adding a delightful tang to the tart. Finally, sprinkle the remaining Parmigiano-Reggiano cheese over the top of the filling.
-
Transfer the assembled tart to the middle rack of your preheated oven. Bake for 20 to 25 minutes, or until the filling is set (it should have a slight jiggle in the center) and the top is beautifully golden brown. Once baked, remove the tart from the oven and let it cool on a wire rack until it’s just warm to the touch. This cooling period allows the filling to fully set. When you’re ready to slice and serve this exquisite tart, delicately dot the top with the tiniest, freshest basil leaves you can find for an extra pop of color and herbaceous aroma. Serve warm or at room temperature.
An LC Original
This recipe is an original creation from the Leite’s Culinaria kitchen, developed with passion and tested for perfection. We pride ourselves on bringing unique and delicious recipes that celebrate fresh ingredients and culinary creativity.
View More Original Recipes
Nutrition
Calories: 603 kcal
Carbohydrates: 28 g
Protein: 13 g
Fat: 49 g
Saturated Fat: 31 g
Monounsaturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 206 mg
Sodium: 530 mg
Fiber: 1 g
Sugar: 2 g
Nutrition information is automatically calculated and should be used as an approximation.
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Recipe Testers’ Reviews
Our dedicated team of recipe testers rigorously evaluates each recipe to ensure perfection. Read their firsthand experiences and insights into making this delicious cherry tomato tart.
Linda Pacchiano
This recipe consistently produces a perfect cherry tomato tart. The strategic placement of fresh herbs – within the crust, in the filling, and as a final garnish – provides delightful bursts of flavor, enhancing the experience with every bite. My finished tart looked exactly like the beautiful photo provided with the recipe, which is always a great sign of a well-written and reliable guide.
I found the baking times to be precisely correct as stated in the recipe. The blind baking of the crust proved absolutely essential, especially given that the filling is largely liquid. Thanks to this crucial step, the crust was thoroughly cooked and completely devoid of any sogginess, maintaining its crisp texture. The tart itself boasted a wonderful flavor profile, and the filling achieved a truly creamy consistency. The tart is perfectly done when its top takes on a lovely, light golden-brown hue, typically around 25 minutes.
This tart holds up wonderfully. It lasted a couple of days in our refrigerator and reheated beautifully. I simply placed a slice in the toaster oven on the “warm” setting at 300°F (150°C) for 10 minutes, and it emerged as fresh and delicious as when it was first baked. The recipe yields 6 generous slices, making it an ideal choice for a light lunch when paired with a simple side salad dressed with a bright apple cider vinaigrette.
Linda M.
This cherry tomato tart is truly exceptional – beautiful to look at, wonderfully flavorful, and utterly delicious. The homemade crust, infused with fresh herbs, has an amazing aroma and perfectly complements the creamy, rich filling. I particularly loved the idea of roasting the tomatoes first; it really concentrates their flavor, making them literally burst with sweetness in the finished tart. The first time I prepared this, my tomatoes were a bit larger, so I left them to roast for the full 20 minutes. On my second attempt, with smaller tomatoes, they were perfectly ready in just 10 minutes. (I confess, I couldn’t resist sneaking a few off the baking sheet – they were heavenly!)
The crust came together effortlessly and was simply perfect. It was a tad sticky during the rolling process, so I moved it to a floured piece of parchment paper and chilled it for about 10 minutes before baking. This seemed to remedy it warming up too much from handling. It baked up beautifully in 25 minutes and emerged from the oven looking absolutely stunning. The assembled tart also baked for exactly 25 minutes, achieving a lovely golden-brown finish on top.
This tart was incredibly easy to slice and serve. It’s a delicate, thin tart, not at all like a thick quiche, yet it delivers a powerful punch of flavor. What a fantastic and elegant way to utilize the abundant cherry tomatoes that flood our gardens at the end of summer! It makes for a wonderful first course, or when paired with a fresh salad of mixed greens and apple, it transforms into a light yet satisfying lunch or dinner. I highly recommend this recipe!
Tips for the Perfect Cherry Tomato Tart
Achieving a truly spectacular cherry tomato tart involves a few key techniques and considerations. Here are some essential tips to help you master this recipe and impress your guests:
- Keep Your Butter Cold: For the flakiest crust, it’s paramount that your butter remains as cold as possible. Cold butter creates pockets of steam in the oven, which results in those desirable flaky layers. If your kitchen is warm, consider chilling your flour and even your food processor blade before starting.
- Don’t Overwork the Dough: Overworking the dough develops gluten, leading to a tough crust. Mix just until the ingredients come together, and handle the dough minimally when forming the disc and rolling it out. A “shaggy” dough is perfectly fine; it will come together after chilling.
- Mind Your Tomatoes: Roasting the cherry tomatoes is a non-negotiable step. It concentrates their flavor and removes excess moisture, preventing a watery filling and a soggy crust. Adjust roasting time based on the size of your tomatoes; smaller ones will cook faster.
- Blind Baking is Key: Blind baking the crust prevents it from becoming soggy once the wet filling is added. Ensure you prick the bottom thoroughly with a fork and use pie weights to keep the crust from shrinking or bubbling. Bake until it’s pale golden, indicating it’s mostly cooked through.
- Choose Your Cheese Wisely: The quality of your goat cheese and Parmigiano-Reggiano significantly impacts the flavor. Opt for a fresh, creamy goat cheese and grate your Parmigiano-Reggiano from a block for the best, most authentic taste. Pre-grated cheeses often contain anti-caking agents that can affect texture and flavor.
- Avoid Overfilling: Ensure you don’t overfill the tart with the custard. Leave a little room at the top to prevent spillage and ensure even baking.
- Cooling Time is Crucial: Allow the tart to cool until warm or at room temperature before slicing. This gives the creamy filling time to set properly, ensuring clean, elegant slices. Cutting into a hot tart will likely result in a messy, unset filling.
Serving Suggestions and Variations
This cherry tomato tart is incredibly versatile and can be adapted to suit various occasions and preferences. Here are some ideas to elevate your serving experience or explore new flavor profiles:
Serving Suggestions:
- Elegant Appetizer: Cut into small squares or wedges for a sophisticated starter at dinner parties or gatherings. Its vibrant colors and rich flavors make it an instant crowd-pleaser.
- Light Lunch or Brunch: Serve a larger slice alongside a simple green salad with a light vinaigrette. The freshness of the salad beautifully balances the richness of the tart. A crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, would also be an excellent accompaniment.
- Picnic Perfect: This tart travels well and is delicious served at room temperature, making it an ideal addition to a summer picnic basket.
- Pair with Soup: For a more substantial meal, serve a slice of the tart with a light, chilled soup like gazpacho or a creamy tomato bisque.
Creative Variations:
- Herb Swaps: Experiment with different fresh herbs in the crust and filling. Fresh oregano, chives, or a hint of basil in the crust can offer a unique twist.
- Cheese Combinations: While goat cheese and Parmigiano-Reggiano are a winning duo, consider adding a sprinkle of Gruyère, Fontina, or even crumbled feta for a different cheese experience. Just be mindful of the salt content if using feta.
- Spice It Up: A pinch of red pepper flakes in the filling can add a subtle kick that complements the sweetness of the tomatoes.
- Onion or Garlic Infusion: Sauté a small amount of finely minced shallots or garlic until translucent and add them to the filling mixture for an extra layer of savory depth.
- Seasonal Vegetable Additions: In addition to cherry tomatoes, thinly sliced zucchini or asparagus spears can be added during the last 10 minutes of baking the tart, or sautéed lightly before adding to the raw filling. Ensure any added vegetables are not too watery.
- Gluten-Free Crust: For a gluten-free option, use your favorite gluten-free all-purpose flour blend in the crust recipe. You might need to adjust the amount of ice water slightly to achieve the right consistency.
Storage and Reheating Instructions
To ensure your delicious cherry tomato tart remains fresh and flavorful, proper storage and reheating are key. Follow these guidelines to enjoy your tart for days after it’s baked.
Storage:
- Cool Completely: Before storing, allow the tart to cool completely to room temperature. This prevents condensation from forming, which can make the crust soggy.
- Refrigeration: Cover the tart loosely with plastic wrap or aluminum foil, or store slices in an airtight container. Refrigerate for up to 3-4 days.
- Freezing (Baked Tart): If you wish to store it for longer, you can freeze a baked and cooled tart. Wrap it tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag. It can be stored in the freezer for up to 1 month. Thaw overnight in the refrigerator before reheating.
- Freezing (Unbaked Crust): The unbaked herbed crust dough can also be frozen. Wrap the disc tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator before rolling out and proceeding with the recipe.
Reheating:
- Oven (Recommended): For best results, reheat slices or the whole tart in a preheated oven at 300°F (150°C) for 10-15 minutes, or until warmed through and the crust is crisp again. This method helps maintain the crust’s texture.
- Toaster Oven: Individual slices can be perfectly reheated in a toaster oven at 300°F (150°C) for 5-10 minutes.
- Microwave (Use with Caution): While convenient, reheating in the microwave is not recommended for the entire tart as it can make the crust soggy. If absolutely necessary for a single slice, microwave on low power for short intervals (30 seconds) until just warm. Expect a softer crust.
By following these storage and reheating tips, you can enjoy the delightful flavors of your cherry tomato tart long after it first comes out of the oven, ensuring minimal waste and maximum enjoyment.