How To Make Cherry Tomato Tart - Winery Chef's Recipe

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Cherry Tomato Tart

This tart makes a great summer brunch item. The recipes includes techniques to make it as a molded tart or a rustic, free-form galette.

Makes One 10" Tart

Dough

  • 8 tablespoons butter
  • 1 ½ cups All Purpose Flour
  • ¼ teaspoon salt
  • ¼ cup whole milk

Ricotta Filling

  • ½ teaspoon olive oil
  • 2 tablespoons shallots, minced
  • 1 cup Ricotta cheese
  • ½ teaspoon salt
  • 2 pints whole Cherry tomatoes, washed
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon sea salt, course grind
  • 1 teaspoon black pepper
  • 12 each basil leaves, torn into bite-size pieces

Make the Dough

  1. Dice your butter into ½ inch by ½ inch pieces and place into the freezer for 30 minutes.
  2. Line a baking tray with parchment or wax paper.
  3. In a food processor, place the flour and salt. Pulse until mixed together.
  4. Add the well-chilled butter to the flour mixture. Pulse the processors several times until the butter is coated in the flour. Cut the butter down into 1/4 inch size pieces.
  5. Drizzle the milk all over the mixture and pulse on and off in rapid successions for 20-30 seconds. *Be sure not to over mix!
  6. Pour the entire mixture onto the prepared baking tray. Spread out this crumbly mixture and gently press together into 2-3 inch thick mass. Place this into the refrigerator for 60-90 minutes or until well chilled.
  7. While the dough is chilling, preheat your oven to 375°F and make the ricotta filling.

Make the Ricotta Filling

  1. Sauté the shallots in olive oil until translucent, then chill. Once chilled, mix together with the ricotta and salt.
  2. In a separate bowl, mix together the cherry tomatoes, olive oil, sea salt and black pepper.

Make the Tart

  1. Once the dough is fully chilled, remove from the refrigerator and place the dough onto a floured work surface. With a rolling pin, roll the dough out to a ¼ inch thickness.
  2. Spread the ricotta cheese into the bottom of the shell and then arrange the cherry tomatoes on top.
  3. Now chill the tart in the refrigerator for 30 minutes before baking.
  4. Bake for 15-20 minutes or until the crust is golden and the skin of the tomatoes begins to blister.
  5. Remove from the oven and let rest for 30 minutes before cutting.

Molded Tart

  1. If making a molded tart, transfer and press the dough into the mold. Cut the dough to fit the edges of the pie/tart pan.
  2. Spread the ricotta cheese into the bottom of the shell and then arrange the cherry tomatoes on top.
  3. Now chill the tart in the refrigerator for 30 minutes before baking.
  4. Bake for 15-20 minutes or until the crust is golden and the skin of the tomatoes begins to blister.
  5. Remove from the oven and let rest for 30 minutes before cutting.

Free-Form Galette

  1. If making a free-form galette, transfer the dough to a large sheet of wax paper. Place the ricotta cheese onto the dough sheet and spread out evenly being sure to leave a 2 inch rim without any ricotta filling. Arrange the cherry tomatoes onto the ricotta cheese. Next fold the outer edge of the pie crust over to encase the filling. Fold the edge of the dough to partially cover the tomatoes and press lightly to hold in place, shaping the dough ends into pleats, if desired. Use the edges of the wax paper to pick up the galette and transfer to a baking tray.
  2. Chill the galette in the refrigerator for 30 minutes before baking.
  3. Bake for 15-20 minutes or until the crust is golden and the skin of the tomatoes begins to blister.
  4. Remove from the oven and let rest for 30 minutes before cutting.

Pair with Cabernet Sauvignon, Merlot or Pinot Noir

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