I learned a new whole grain pate brisee pastry while I was at King Arthur Flour baking camp. It seems perfectly suited for a cherry tomato tart. This tart builds on layers which culminate in the fresh cherry tomatoes. The secret ingredient is actually the mustard. All the flavors blend together to make this surprisingly savory, tangy, and fresh all at the same time. I made several mini cherry tomato tartlets, but this recipe will make one 9 inch tart; a tartlet is featured in the photographs. —Sagegreen
unbleached quality all purpose flour
whole wheat pastry flour
unsalted butter, chilled
large yellow onion, diced and lightly salted
fresh garlic clove, finely minced
light brown sugar
artisan goat cheese, sliced thin
minced fresh oregano and thyme leaves
finely chopped Italian parsley
about half a pint of
cherry tomatoes, black preferred, sliced in halves
drizzle of extra virgin olive oil (1-2 tbl.)
Maldon salt flakes or kosher salt to taste
fresh milled black peppercorns, to taste
sprig of basil for final garnish
In This Recipe
Combine the flours and salt from the pastry list in a mixing bowl. Cut and using your fingers rub in the chilled butter in small chunks. Add enough ice water so the dough comes together in a ball. Shape into a disk, wrap in plastic and chill for several hours or overnight.
Roll out the chilled pastry to 1/8 inch thick and line a 9 inch tart or pie pan. Then pop in the fridge to keep the butter from melting while you work through the next steps.
Heat the butter. Add the chopped onions and garlic over medium high heat. Stir in the sugar. Cook until caramelized. Then remove from heat. Preheat the oven to 400 degrees.
Take out the pie crust. Spread a layer of mustard on the bottom. Add a layer of thinly sliced goat cheese; cover the mustard up completely with the cheese. On top of this place the fresh chopped herbs.Layer the caramelized onions and garlic over the herbs.
Next finish the filling by nestling the cherry tomato halves across the top. Sprinkle some artisan salt and pepper on the tomatoes. Lightly drizzle some olive oil over them.
Bake for 25-35 minutes. Cool before serving. Garnish with a sprig of basil in the center. Take a bite of all the flavors that have oozed together.