Cherry Tomato Tart with Basil
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.
Servings: 8 servings
Calories: 263kcal
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
Serving: 1slice | Calories: 263kcal | Carbohydrates: 20g | Protein: 8g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 16mg | Sodium: 734mg | Potassium: 329mg | Fiber: 2g | Sugar: 3g | Vitamin A: 899IU | Vitamin C: 28mg | Calcium: 190mg | Iron: 2mg
