Cherry Tomato Savory Tart
Updated: Aug 5, 2021
As I have previously highlighted, the French love to make savory ‘tarts’ in the summer to serve at barbecues and picnics. This is because they are easy to cut and serve, can be made ahead and can be served as part of a spread for people to make up their own plates.
This is a very simple vegetarian tart featuring lovely cherry tomatoes and sautéed onions. While I often use store-bought dough to save time, this one is so easy to make and I love the flavor of the olive oil in the dough. The tart is great as part of any buffet or serve a slice of the tomato tart with a simple green salad for a healthy main dish or as a starter course.
Cherry Tomato Savory Tart
Servings: 4 for as a main, 6 as a starter
Active time: 30 minutes
Cooking time: about 35 minutes
*Dough needs to rest for at least 1 hour
Dough: (or use store bought)
1 ¾ cups (240 g) flour (T65 in France)
¼ cup (45 g) good olive oil
1 large egg
3 tablespoons water
Pinch of salt
Pinch of dried thyme
1 large yellow or white onion
2 tablespoons good olive oil
2 branches of fresh rosemary (or 1 teaspoon dried)
About 35 cherry tomatoes
Salt and pepper
Prepare the dough. In a large bowl, use a spatula to mix together the flour, olive oil, egg, water, salt and thyme. Use your hands to lightly knead the dough together once the ingredients have formed a loose ball. Cover the bowl with the ball of dough with plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 355° F (180°C). Peel the onion and roughly chop. Heat one tablespoon of olive oil in a sauté pan. Add the chopped onions and leaves from one branch of rosemary (or ½ teaspoon dried rosemary). Cook until just translucent (about 5 minutes). Set aside.
Clean and dry the cherry tomatoes and cut them in half lengthwise.
Place the dough in the middle of a large piece of parchment paper. Use a rolling pin to roll the dough out pretty thinly. Transfer the parchment paper with the rolled-out dough to a large baking sheet.
Spread the cooked onions across the dough, leaving a 2-cm edge. (To add a little kick, you could also spread a thin layer of Dijon mustard on the dough.)
Place the cherry (rounded side face-up) evenly over the onions. Drizzle 1 tablespoon of olive
oil over the tomatoes and sprinkle with the remaining rosemary leaves. Fold the edges of the dough over the cherry tomatoes. Sprinkle with a good pinch of salt and a little black pepper.
Bake for 30-35 minutes or until the edges are lightly browned and the tomatoes are blistered. Serve hot or warm with a lightly dressed salad.
And bon appétit!