I’m having a love affair with cherry tomatoes. For some reason, nearly every batch of tomatoes I have bought recently have been wonderfully tasty. So I thought, why not make a Cherry Tomato Tart to celebrate my love of cherry tomatoes? Here it is.
This Cherry Tomato Tart is a layering of flavors and textures. First the buttery crust; then a layer of melt in your mouth thyme scented caramelized shallots; some firm crumbled feta, then the crowning glory, burst in your mouth cherry tomatoes tossed in EVOO and balsamic vinegar. It is truly delicious.
This is a brunch side dish hero folks. Serve with eggs, a side of bacon, sausage, salmon, you name it. This layered tart will work as part of any brunch menu, so experiment.
I used a 14 inch x 6 inch rectangular tart pan, but if you don’t have one of those, a 12 inch round pan will do.
Aside from experimenting with cherry tomatoes, I’m also working on my crusts, sweet and savory, so this dish is a twofer.
I love food propped on top of a pie crust. I’m a texture nut, I crave the crunch and bite, but whatever I’m eating must be flavorful, it must be super tasty.
I have developed some really nice crusts that I’m happy with, but I need to perfect the handling of the dough. I’m a little nervous when transferring to my tart pan. I get the dough in the pan, but I don’t do it with the confidence I see those celebrity chefs have, not yet anyway.
I have thoroughly enjoyed my obsession with cherry tomatoes, I’m hoping for a new obsession soon. I wonder what it will be? Any suggestions?
In the meantime, give this Cherry Tomato Tart recipe a try and let me know what you think.