Cherry Tomato Tart with Basil

Cherry Tomato Tart with Basil
Photo by Tina Rupp


  • 7 tablespoon(s) cold unsalted butter
  • 1.5 cup(s) all-purpose flour
  • 0.5 cup(s) cold heavy cream
  • 2 tablespoon(s) shredded basil leaves
  • 2 pint(s) cherry or grape tomatoes
  • Salt

Butter a 9-inch tart pan with a removable bottom. In a food processor, pulse the flour with a pinch of salt and the butter until the mixture resembles coarse meal. Add the cream and pulse until the dough nearly comes together. Turn the dough out onto a floured work surface and knead a few times. ...

View full recipe at Food & Wine


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