Buttery and flaky crust is filled this gooey cheese and sun-ripened tomatoes in this Tomato Cheese Tart
So let’s talk tart! Have you had a Tomato Cheese Tart or Tomato Pie before?
Hubs gave me a food processor, I actually can’t remember if it was for my birthday or anniversary or just because I’m that sweet of a wife! Whatever the reason, a couple of months back, he surprised me with a food processor. I’d been wanting one for a while. I was determined to make great pastries. I tried this crust with another filling and didn’t care for the filling too much. It was way French and I’m way Southern and, well, I just thought it odd.
For this Tomato Cheese Tart, I took inspiration from a Southern Summer favorite, the Tomato Pie. It’s simple, but I like the strong flavor of rosemary and the acidic tomatoes with the creamy cheese and slightly crunchy crust. It made a nice appetizer presentation. I think next time I’ll make individual sizes.
I also drizzled Balsamic Reduction on the tart, but didn’t get any pictures.
- 1 1/4 cup all purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoon sugar
- 8 Tablespoon 1 stick butter, COLD, cut into small cubes
- 1/3 cup ice water
- 3 oz feta cheeseFilling
- 6 oz brie cheese sliced
- 1 cup grape tomatoes halfed
- 1 teaspoon freshly ground black pepper
- 1 Tablespoon fresh rosemary chopped
- 1/2 teaspoon salt
Pulse flour,salt and sugar in a food processor to blend. Add butter; pulse with 12ish one-second pulses until mixture resembles coarse meal with pea-sized pieces. Add feta and process with a couple more pulses until incorporated. Transfer to a bowl. Sprinkle ice water over mixture. Using a fork, mix until dough begins to come together. Using hands, form dough into a ball, press into a disc shape and wrap tightly with plastic wrap. Refrigerate 30 minutes or up to 2 days.For Tart:
Preheat oven to 375 degrees. On a cool, flat and floured surface roll dough to a 13 inch circle. Transfer to tart pan. Bake 15 minutes until crust is puffed and lightly brown. Remove from oven and carefully add brie to tart. Top with tomato halves, pepper, rosemary and salt. Return to oven and bake 7 to 10 minutes until crust is brown and cheese is melted.
For a dinner menu I would serve:
Tomato Cheese Tart