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.


Cherry Tomato Tart by Diverse Dinners


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.




3647 cal


47 g


819 g


15 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Serves 4

Cherry Tomato Tart

30 minPrep Time

30 minCook Time

1 hrTotal Time

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    Plain Tart Dough
  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 12 tbsp cold unsalted butter (cut into 1 tbsp pieces)
  • 6 tbsp ice water
  • Tart Filling
  • 2 tbsp olive oil
  • 4 cups shallots (sliced fine)
  • 1 tsp thyme
  • 1 tsp brown sugar
  • 8oz feta cheese (crumbled)
  • 24oz-30oz cherry tomatoes
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • Equipment & Utensils
  • Food processor
  • Rolling pin
  • Plastic Wrap
  • Skillet
  • 14 inch x 6 inch rectangular tart pan or 12 inch round tart pan - with a removable bottom
  • Parchment paper
  • Large bowl


  1. Place flour and salt in food processor, then scatter butter on top and pulse until you reach a fine grain.
  2. Slowly pour the water into the flour mixture and mix on low until ingredients begin to form large clumps of dough.
  3. Remove dough from food processor and transfer to a floured surface and carefully knead together.
  4. Form the dough into the shape of your tart pan and then wrap in plastic wrap and place in the fridge for at least 30 minutes.
  5. Heat oil in skillet on high then add shallots and thyme and saute until flavors release.
  6. Lower heat to medium then add sugar and saute until shallots brown and soften. Once cooked remove from heat and set aside.
  7. Remove dough from fridge and place on a floured surface.
  8. Roll out dough at least 1 inch larger than your tart pan.
  9. Fold dough on top of rolling pin and transfer to tart pan.
  10. Carefully press the dough into the bottom and up the sides of your tart pan.
  11. Then roll the rolling pin over the top of the tart pan to remove the excess dough.
  12. Cut a piece of parchment paper the size of the base of the part pan.
  13. Prick the dough in the base of the pan several times then cover with the piece of parchment paper.
  14. Cover with pie weights or beans and place in a preheated oven at 400.
  15. Blind bake until edges are lightly golden, then remove from oven.
  16. Remove pie weights and parchment paper, then return to the oven for 8 minutes or until the base is lightly golden, then remove from oven and lower heat to 375.
  17. Spread shallots on base of pie crust, then sprinkle crumbled feta.
  18. Place tomatoes in a large bowl.
  19. Whisk EVOO and balsamic vinegar together, then pour on top of tomatoes.
  20. Toss tomatoes until coated then arrange on top of feta.
  21. Place in oven at 375 and allow to cook until the skins of the tomatoes begin to split.
  22. Drizzle the leftover EVOO and balsamic over the tomatoes and return to the oven.
  23. Cook for a further 5-10 minutes then remove from oven and allow to cool.
  24. Remove from tart pan once cooled a little, then serve.