Recipe Categories

Cherry Tomato Tart


  • 1/2 recipe pie dough (one sheet)
  • 1/4-1/3 cup goat cheese
  • 1 1/2 pints cherry or grape tomatoes
  • handful of fresh basil
  • cream for brushing


  1. Heat oven to 350°F (180°C).
  2. On a piece of parchment paper, roll out the pie dough into a large round, 12-14″ wide and about 1/8″ thick.
  3. Scatter half of the goat cheese over the dough. Add the cherry tomatoes, then the rest of the cheese, leaving a 1-2″ edge of bare dough. If desired, chiffonade half of the basil and sprinkle it atop the tomatoes.
  4. Fold the edges of the dough over the tomatoes, pleating as needed to maintain a circular shape. No need for it to be perfect; it should look rustic.
  5. Transfer the parchment paper with the tart on it to a baking sheet. Brush the cream over the pleats of pie dough.
  6. Place the tart in the oven and bake for 35-40 minutes, until the pastry is golden brown and the tomatoes have softened and begun to wrinkle.
  7. Remove from the oven and cool slightly before scattering it with the rest of the basil and serving.


This tart is delicious warm or at room temperature. I like to top mine with an over-easy egg.

Brought to you by Diane A Broad.