Go Back
Print Recipe

Cherry Tomato Tart

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour

Ingredients

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
  • 8 oz feta cheese crumbled
  • 24 oz-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

Instructions

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