Gotta lotta tomatoes? Bake up this easy Cherry Tomato Tart! The tomatoes are layered in a buttery tart shell with basil, garlic, and Parmesan. Share one with friends on a laid-back summer day.
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Roll out my Buttery Pie Crust dough recipe and make a lovely little tart! My Cherry Tomato Tart is a dazzler, with a patterned top of sliced tomatoes and a savory filling of Parmesan and garlic.
I like to make this tomato and cheese tart for casual summer lunches or even as a light supper. It's just as good hot from the oven as it is cooled.
Gather up the cherry tomatoes and fresh basil from your backyard garden or the local market; this is one of the tastiest ways ever to use them up!
In a nutshell... 🐿️
- What this is: A savory tart that's a celebration of the New England summer tomato bounty.
- You'll love this part: Brightly colored slices of cherry tomatoes are arranged over a filling of garlic, basil, and cheese. All inside a buttery crust.
- How it's made: Slice cherry tomatoes and make garlic butter. Fill a tart shell with the fillings and bake.
Jump to:
You gotta love extra tomatoes!
Summertime in New England means tomatoes! More often than not, it's really tomatoes, tomatoes, and MORE tomatoes. Plants in home gardens bend under the weight of the fruits, and farm stands overflow; magazine photo spread-worthy mountains and pyramids of the shining, multihued, and many sized orbs.
Case in point: I first created this summer tomato tart recipe when my husband, a teacher at the time, came home from his school with six pints of cherry tomatoes.
The little tomatoes were supplied to the school's cafeteria thanks to a Vermont farm-to-table program, one designed to supply fresh and locally grown produce to the food service program to add to their school lunch menus.
It's a great program, but of course, you know how kids are. While I've met some over the years who will eat anything that crosses their plates, the vast majority are stubbornly picky.
And that week at my husband's school, the kids apparently were just not diggin' those cherry tomatoes. So, when the leftover pints were offered up to the school staff, my husband gathered up every last little tomato.
He came home with tons of the little jewel-toned beauties and plunked them down on the counter. When he saw the surprise on my face, he sheepishly said, "Well, I figured you could do something with them."
And you know what? He was right! I DID do something with them: I sliced them all up (except for the few I ate on the spot) and turned them into a garlic and basil infused Cherry Tomato Tart.
Why you'll love this Cherry Tomato Tart with Basil
This Cherry Tomato Tart will get you with its looks and its flavor. The sliced tomatoes are so pretty laid out across this tart. Concentric circles are my favorite way to showcase them, but you can really get creative—especially if you have a few different colors of cherry or grape tomatoes.
And the flavors! Garlic, basil, Parmesan... need I continue? They're irresistible together in this savory tomato and cheese tart. Holding everything together is a flaky shell made with my Best-Loved Flaky Pie Crust Recipe.
Make one for brunch or lunch, and especially for any kind of potluck gathering you may have going on.
I ♥ tomatoes!
Fresh Tomato Recipes
Use your summer tomato bounty to make salsas, sandwiches, suppers, and more!
🔪 How to make a Cherry Tomato and Basil Tart
Ingredients:
- Pie crust dough: I recommend using my All Butter Pie Crust recipe for this tart. It's a flaky and flavorful. Or, use your own recipe or pick up store-bought pie crust dough, enough for a single crust.
- Cherry tomatoes: Use all red tomatoes or multi-colored cherry tomatoes in shades of red, yellow, and orange.
- Olive oil: I use extra-virgin olive oil in this recipe. It's delicious with Mediterranean flavors like basil and Parmesan cheese.
- Garlic: Mince up fresh garlic cloves with tools like a Microplane grater or garlic press.
- Basil leaves: Fresh basil leaves are crucial here. Check the produce department or farmer's markets for packaged basil or small potted plants. Have some in your garden? Use that!
- Parmesan cheese: Shred the Parmesan yourself for the best quality, or buy pre-shredded, which is usually available in the specialty cheeses case.
- Salt: A sprinkle of coarse salt or flake sea salt is the finishing touch on this tomato tart.
Prepare the dough
Roll out the All Butter Pie Crust Dough into a circle larger than your tart pan. Carefully fit the dough into the pan, then trim and tuck the edges. Cover the shell in plastic wrap and hold it in the fridge.
Slice the tomatoes
Slice the cherry tomatoes, getting 3 to 4 slices from each one. Lay them out on a paper towel-lined tray to drain.
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Prepare the garlic and basil.
Gently and briefly sauté the minced garlic in the olive oil. Chiffonade the basil leaves, then run your knife through the slices a few times.
Assemble the tart
Preheat the oven. Brush the garlicky oil over the bottom of the tart dough. Scatter the basil over this, followed by the shredded Parmesan. Now get creative with those tomatoes! Lay the slices over the whole tart in a single layer first, then layer more slices over these until they are all in. Brush the tomatoes with more oil.
Bake and enjoy!
Bake the tart for just under an hour in total. Allow the tart to cool slightly before slicing and serving.
Another savory pie!
Leek and Potato Pie
A buttery, flaky pie crust holds a delectable filling of tender leeks and potatoes in a creamy sauce. Delicious for brunch or supper!
Cherry Tomato Tart FAQs
This is a versatile, savory tart that you can make for lots of occasions. It's delicious as part of a brunch spread, alongside the usual quiches and coffee cakes. A Cherry Tomato Tart can be the star of a light summer lunch; serve it with sourdough or Italian bread and butter. Or, enjoy slices of tomato tart as a side dish with grilled chicken, steak, or light fish dishes.
A tomato tart is a simple dish made with sliced tomatoes layered into a tart pastry shell and baked until tender. Along with fresh tomatoes, the filling can include cheese, cream, herbs, seasonings, and eggs. Tomato tarts are wide and shallow with a bottom crust only; tomato pies have similar fillings, but deeper, and sometimes with a double crust.
Another tomato treat!
Egg Strata with Tomatoes and Cheddar
This dish is a celebration of fresh, seasonal tomatoes, perfect for brunch or lunch.
Tips:
- It may seem daunting, the idea of slicing all those cherry tomatoes, but it's actually quite a Zen experience. Have a seat, put on some music, and pour a glass of wine. (Careful though, we're using knives here.) Slice away and before you know it, you'll be done!
Give this beautiful and delicious tart a try. It's worth it, believe me! Use your garden tomatoes or beauties you find at the farmer's market or store.
The Cherry Tomato Tart recipe is below! And here are a few more ways to enjoy fresh tomatoes:
💬 Did you make and devour this recipe? Leave a comment below.
📖 Recipe
Cherry Tomato Tart with Basil
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Ingredients
- ½ recipe All-Butter Pie Crust Recipe, chilled (or a store-bought pie crust; enough for a single crust pie shell)
- 2 pints cherry tomatoes washed and stems removed
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 cup fresh basil leaves rinsed and allowed to air-dry
- 1½ cups fresh Parmesan cheese, shredded
- 1 teaspoon coarse salt (or flake salt)
Instructions
Prepare the crust:
- Have ready a 10-inch nonstick tart pan with removable bottom.
- Roll the ½ recipe All-Butter Pie Crust Recipe, chilled out on a lightly floured surface into a circle about 13 inches in diameter.
- Carefully place the dough into the tart pan, and press it into the bottom and up along the sides. Have the dough extend over the edge of the pan.
- Trim away excess dough to leave enough to tuck the edge under by about ¼-inch. Tuck the edges all the way around.
- Press plastic wrap over the entire surface of the dough and put the pan into the fridge to wait.
Prepare the tomatoes:
- Line a large baking sheet with paper towels. Have a sharp knife and cutting board ready. Slice the 2 pints cherry tomatoes , getting 2 to 4 slices from each one (depending on the size and squishiness of them.)
- Lay the slices on a lined baking sheet to allow the excess moisture to drain away. Use another paper towel to gently blot moisture from the tops of the slices. Hold the tray aside.
Prepare the fillings:
- For the 3 tablespoons extra-virgin olive oil: Pour 2 tablespoons of the oil into a small pan over medium heat, and add in 2 cloves garlic, minced.
- Sauté the garlic for 1 to 2 minutes. It should be fragrant and just softened, but remove the pan from the heat before it starts to brown. Set the pan of garlic butter aside.
- Prepare 1 cup fresh basil leaves : Stack 3 or 4 basil leaves on top of one another, then roll them up starting from the long side closest to you. Use a sharp knife to chiffonade the rolled leaves: slice across the rolled leaves to make thin strips.
- Once all the leaves are cut, run your knife through the pile of leaves a few times to cut the strips into smaller pieces.
Assemble the tart—start with the garlic:
- Preheat the oven to 425° F.
- Remove the tart shell from the fridge and remove the plastic. Use a fork to pierce the crust in several places across the bottom to prevent bubbles from forming.
- Brush the sautéed garlic and oil over the bottom of the crust.
Add the basil:
- Scatter the chopped basil evenly over the bottom. Then, sprinkle 1½ cups fresh Parmesan cheese, shredded over the basil.
Then the tomatoes:
- Arrange tomato slices over the cheese, starting with a single layer of tomatoes that should completely cover the cheese. (You can do concentric circles, a spiral, or rows.)
- Once the single layer is finished, lay more tomato slices down to create a second layer. Fill in with the remaining tomato slices until they're all used.
- Lightly brush the remaining 1 tablespoon of olive oil over the surface of the tomatoes. Sprinkle 1 teaspoon coarse salt lightly over the top.
Bake:
- Place the pan in the oven and bake for 15 minutes.
- After these 15 minutes, reduce the oven temperature to 350° F. Bake the tart for an additional 35 minutes—check it periodically to be sure the crust isn't browning too fast. If it is, place pieces of foil carefully over the crust edges to shield them.
- The tart is done when the tomatoes look cooked with their edges beginning to brown, and the crust has lightly browned.
Cool and serve:
- Remove the tart from the oven and place it on a cooling rack. Allow it to cool for about 10 minutes.
- Remove the outer ring from the tart pan, then slice and serve it. Serve it warm or at room temperature.
To store leftovers:
- Leftover tart slices can be wrapped and refrigerated for up to 2 days. Makes 8 servings.
Notes
- It may seem daunting, the idea of slicing all those cherry tomatoes, but it can actually be quite a Zen experience! Have a seat, put on some music, have a refreshing beverage in reach - maybe wine, (but remember - we're using sharp knives here.) Slice away and before you know, you'll be done.
Nutrition
tampacakegirl says
This Cherry Tomato And Basil Tart has all of my favorites in it! Yum! I featured it on my page and everyone loved it. Thank you very much for joining in the celebration of #purebloglove, we enjoy having you each week. I hope to see you on Thursday at 8PM, EST through Sunday night. ~Cydnee