Black cherry tomato tart

August 14, 2011
0 Ratings
  • Makes One 9 inch pie
Author Notes

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

What You'll Need
  • Pastry
  • 1.5 cups unbleached quality all purpose flour
  • .25 cups whole wheat pastry flour
  • .5 teaspoons sea salt
  • 6 ounces unsalted butter, chilled
  • 4-6 tablespoons ice water
  • Filling
  • 1.5 tablespoons unsalted butter
  • 1 large yellow onion, diced and lightly salted
  • 1 fresh garlic clove, finely minced
  • 2 teaspoons light brown sugar
  • 2 ounces French mustard
  • 12 ounces artisan goat cheese, sliced thin
  • .5 teaspoons minced fresh oregano and thyme leaves
  • 1 teaspoon 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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See what other Food52ers are saying.

  • Lizthechef
  • BlueKaleRoad
  • gr8chefmb
  • Fairmount_market
  • hardlikearmour

11 Reviews

Lizthechef August 16, 2011
How did I miss this? Goat cheese, whole grain pastry and Baking Camp?! Thumbs up-
Sagegreen August 16, 2011
Thanks, Liz!
BlueKaleRoad August 16, 2011
Baking camp?? I'm envious! I love King Arthur flours. What a delicious tart!
Sagegreen August 16, 2011
Thanks, BKR. There were folks from across the country for a week-long artisan II baking course. So much fun!
BlueKaleRoad August 16, 2011
Ohhh, I may need to check that out!
gr8chefmb August 16, 2011
OMG! This looks so delicious! I wish I could eat the computer monitor...LOL! :-)
Sagegreen August 16, 2011
Thanks, gr8! I don't think this will disappoint if you try it.
Fairmount_market August 14, 2011
This looks amazing!
Sagegreen August 15, 2011
Thanks, F_m. With a green salad and a glass of wine, this is dinner.
hardlikearmour August 14, 2011
I have chocolate cherry tomatoes in my garden and can't wait til they're ripe so I can make this!
Sagegreen August 15, 2011
Thanks, hla. Your variety sounds wonderful. What a great garden you have!