Cherry Tomato Tart
This Cherry Tomato Tart is a true taste of Summer. Sweet cherry tomatoes are halved and arranged over a buttery pâte brisée crust, brushed with a blend of Dijon and whole grain mustard, and finished with a light drizzle of honey- it's the perfect balance of sweet, savory and unmistakably Summer.
Ingredients for Savory Tart Curst-
- 1 ½ cups all-purpose flour, sifted
- 8 tbsp unsalted butter, cold and diced
- 1 egg
- 2-3 tbsp ice water
- 1 tsp of salt
- Pinch of sugar
Instructions:
- In a large bowl, whisk together flour, salt, sugar.
- Add cold butter and, using your fingertips, rub into the flour until the mixture resembles coarse sand.
- In a separate bowl, beat the egg and ice water.
- Add the egg mixture to the flour, mixing gently until the dough just comes together. Add an extra tablespoon of water if needed.
- Shape the dough into a disc, wrap in plastic, and refrigerate for 1 hour.
- Roll dough out to fit in a 10-inch tart pan. Press into the edges and trim the excess. Prick the bottom with a fork. Freeze for 30 minutes.
- Preheat oven to 400 degrees
- Line the crust with parchment and fill with pie weights. Bake for 10 minutes, remove from oven.
Ingredients for the filling:
- 1 ½ pounds cherry tomatoes, halved
- 1 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 2 tbsp olive oil
- ½ tsp Herbs de Provence
- 1 tbsp honey
- Fleur de sel
- Freshly ground pepper
Directions-
- In a small bowl, whisk together Dijon mustard, grainy mustard, olive oil and herbs de Provence.
- Brush the partially baked tart crust with the mustard mixture.
- Arrange halved cherry tomatoes cut side up in concentric circles over the crust.
- Sprinkle generously with fleur de sel and pepper.
- Drizzle evenly with honey.
- Bake at 400 degrees for 30 minutes or until the tomatoes are caramelized and the crust is golden.
Recipe by Katherine Burns (@rue.dauphine.paris)
