Cherry Tomato and Champagne Grape Tart

By • August 13, 2011 33 Comments

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Author Notes: The idea for this tart came about because of someone's highly developed produce display skills - they artfully placed the champagne grapes where I could see them whilst gazing past the giant table of tomatoes. I am not they type of person who can say no to cute food or pretty packaging. Luckily - the contents live up to the promise ... - aargersiaargersi

Food52 Review: I absolutely loved this recipe -- I even had to make a second tart by request once the first one was gone. Such a nice surprise -- the combination of sweet and salty in the filling, sharpness of the cheese, the tomatoes and grapes bursting their juices in each bite with the buttery, flaky crust was addicting. I was unable to source Champagne grapes so I halved red seedless and that worked out really well. I love the final presentation, like a mosaic. - Annie "Smalls"Annie "Smalls"

Serves 1 9" tart

  • 6 tablespoons unsalted butter
  • 1 cup flour
  • 1 tablespoon olive oil (plus a bit more for brushing)
  • 1 teaspoon minced fresh rosemary
  • 2 tablespoons shredded parmesan
  • ice water (3-4 tbs - it will depend)
  • cherry tomatoes - I used red and gold - I can't say exactly how many as it depends on the size, but probably a cup and a half or so
  • champagne grapes - same deal as the tomatoes - maybe 1/2 cup?
  • 2 ounces fresh pecorino - the soft kind not the hard aged stuff
  • a pinch of salt or two
  1. Cut up the butter and put it in the freezer. Measure out your flour, parmesan, rosemary and put them in the food processor. When the butter is VERY cold, add it into the processor and pulse until the mixture looks like a coarse meal. Start adding ice water a tablespoon at a time and pulse until the dough just comes together. Remove it from the processor and pat it into a disk, wrap it in plastic and put it in the fridge for half an hour.
  2. Wash your tomatos and grapes, and cut the tomatoes in half. Line a 9" tart pan with removeable bottom with parchment. Heat the oven to 375.
  3. Get the tart dough out and roll it out on a floured surface to about 1/4 inch thick. Lay it over the pan and let it settle into place, gently press it into the pan edges. You can roll your rolling pin across the pan to cut the dough. You will have extra - wrap that back up and save it, you'll think of something to make with it! Dock the dough with a fork and blind bake it for 10 minutes.
  4. Remove the crust and arrange the tomatoes cut side down - you can do it in an orderly fashion if you like - I didn't. I wanted mine to look more like a tomato mosh pit. Leave some space between the tomatoes - then sprinkle those cute little Barbie grapes around to fill the spaces. Lightly brush tomatoes and crust edges with olive oil, sprinkle with a pinch of salt, and back into the oven for 25 more minutes. Break the pecorino into small hunks and arrange them around in the tart, and into the oven again for 10 more minutes.
  5. Let the tart cool before serving. For full enjoyment I have three words for you. Dry. Pink. Wine.

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