Hello everybody! Yesterday I baked this delicious summery tart. It’s perfect for picnics and easy to prepare, you can use ready-made pastry but, if you have time, I suggest to use my brisée recipe for a tastier tart.
Cherry tomato tart
- For the brisée pastry
- plain flour: 250 grams
- butter cold cubed: 125 grams
- Parmesan cheese freshly grated : 50 grams
- fine salt: 1/2 tsp
- water chilled : 50 grams
- fresh rosemary finely chopped
- For the filling
- cherry tomatoes: 400 grams
- double cream: 50 grams
- mustard: 1 tsp
- mozzarella sliced: 2
- extra virgin olive oil (as needed)
- salt (to taste)
- fresh thyme (few sprigs)
- oregano (to taste)
- Put flour, butter, Parmesa salt and rosemary in a food processor and whiz until the mixture resembles fine breadcrumbs. Add the egg and slowly some water until the mixture comes together: the dough should be compact, not too tough nor sticky.Transfer it on a floured surface and form a smooth ball, wrap with cling film and put into the fridge for at least 30 minutes.
- Preheat the oven at 180°C. Grease a 24 cm tart pan and place a round of parchment paper on the bottom. Roll out the pastry on a lightly floured surface, then use it to line the base and sides of the tart pan. Prick the bottom with a fork and put again into the fridge for 15 minutes.
- In the meanwhile cut the tomatoes in half, season them with a little bit of oil, salt and few thyme leaves and some oregano.
- Mix the double cream with the mustard and use it to brush the bottom of the tart, arrange the tomatoes in concentric circles and bake into the preheated oven for about 40 minutes. 10 minutes before the end add the mozzarella and cook until it melts and the tart edges are golden.
For a richer tart you can add 50 grams of grated Parmesan when you put the mozzarella, for a more summery version you can replace the mozzarella with some crumbled feta but put it after the tart is cold.
With pastry leftovers you can create stripes or pastry braids to decorate the tart like a sweet tart.