Make Ahead

Cherry Tomato and Champagne Grape Tart

August 13, 2011
3 Ratings
  • Serves 1 9" tart
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 the type of person who can say no to cute food or pretty packaging. Luckily - the contents live up to the promise ... - aargersi —aargersi

Test Kitchen Notes

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"

What You'll Need
  • 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.

See what other Food52ers are saying.

  • ashleychasesdinner
  • bina.williams
  • BlueKaleRoad
  • arielleclementine
  • EmilyC

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

33 Reviews

Vivian September 23, 2020
Fantastic! The only drawback was that I should have made more tarts. Everyone loved it.
ashleychasesdinner October 5, 2012
I am making this tomorrow!! This looks amazing!

aargersi October 6, 2012
Oh yay! I hope you like it!!!
ashleychasesdinner October 5, 2012
I am making this tomorrow!! This looks amazing!
ashleychasesdinner October 5, 2012
I am making this tomorrow!! This looks amazing!
ashleychasesdinner October 5, 2012
I am making this tomorrow!! This amazing!
bina.williams September 5, 2011
I made this last night using small concord grapes from a local farm...they look like blueberries. I went to about five places looking for champagne grapes. It took a trip to Stop and Shop to find the soft (ish) peccorini. It was delicious! The crust in particular is wonderful and may become a staple for a variety of savory experiences!
Thanks for the treat!
aargersi September 7, 2011
I am so glad you liked it!!!
learnoff August 22, 2011
Made this over the weekend for a group of friends. They gobbled it down. They loved the savory and sweet aspect of the grapes (I used regular red grapes which were actually smaller than my cherry tomatoes), the tomatoes and the crust. Personally I might tone down the amount of rosemary. As much as I love rosemary I thought it a little overpowering (I used the suggested amount of fresh rosemary). Other than that this is a winner i will make again also very easy!
aargersi August 24, 2011
Oh I am so happy you made it and that it worked! I agree - it is a lot of rosemary - I tend to be heavy handed with herbs because I love them so much - ginger too (in case you ever try anything of mine with ginger in it - it's gonna be STRONG! :-) I may have to make it again this weekend too. I finally have my OWN tart pan so I don't have to run across the street and borrow Ziekers!
BlueKaleRoad August 16, 2011
arielleclementine August 15, 2011
This is beautiful Abbie!
EmilyC August 15, 2011
I'd never have thought to pair cherry tomatoes and champagne grapes, but this looks and sounds delicious! Just yesterday I saw champagne grapes within reach of cherry tomatoes at my local Trader Joe's -- so I know where to find the ingredients and hope to try this soon.
cookinginvictoria August 15, 2011
This is so beautiful. The combination of grapes, cherry tomatoes and Pecorino cheese looks and sounds totally yummy. I would love to have a piece right now!
zieker August 15, 2011
I just want to reiterate that this guinea pig LOVES her job as frequent "taster" for aargersi! I got to sample this lovely, and I do mean lovely, tart. (It's the small price she had to pay for using my tart pans. LOL)

This tart is amazingly light, sporting a perfectly flaky, thin crust, with just a touch of rosemary. The grapes give just enough sweetness to cut the acidity from the tomatoes. And who can resist the nuttiness of soft pecorino melting into the surface. I put mine into the oven under the broiler for just a few minutes to re-heat it and melt the cheese again... and then devoured it right off the baking sheet! It's that good!

This would make wonderful tartlets as a starter course or in addition to a lightly dressed salad of fresh greens. — So good!!! One of my fav aargersi recipes!!!
zieker August 15, 2011
Oh, and with that extra dough... roll it out, cut it into strips or squares, bake and serve with the extra pecorino you might still have.
Lizthechef August 14, 2011
Yum - and love the use of the word "whilst"...
aargersi August 15, 2011
One doesn't get to say "whilst" as often as one would like ... :-)
boulangere August 14, 2011
I came back from Italy in love with dry. pink. wines. This is gorgeous! I nominate, "I wanted mine to look more like a tomato mosh pit," for the next edition of Eat Your Words.
drbabs August 14, 2011
wow, aargersi, this is great!
Sagegreen August 14, 2011
nannydeb August 14, 2011
aargersi August 14, 2011
Thanks all! I was sorta proud when I pulled it out of the oven ....
Midge August 14, 2011
Wow, gorgeous tart and so creative.
gingerroot August 13, 2011
I love everything about this!