Savory Summer Treat: Cherry Tomato Tart

What’s one of the best ways to celebrate the tomato season? How about making a delicious tart covered with sweet, plump cherry tomatoes? This is one of those things you can make over and over again and never get tired of it!

My Surprise Cherry Tomatoes

I had a the most amazing thing happen to me this summer. Some random tomato plant started growing in my backyard! As a tomato lover, I could not believe my luck. I tried growing tomatoes many times in the past and failed every single time, so I didn’t really have high hopes of actually getting ripe tomatoes but I was wrong. This thing kept growing and growing and all of the sudden I have vines full of jewel like cherry tomatoes. There are so many ways to enjoy tomatoes, but when you have precious home grown variety, you absolutely have to make a tomato tart before the season’s over.

Prep the Tomatoes

First you want to begin by cutting your tomatoes in half and sprinkle them with salt. I leave the tomatoes alone for at least 30-35 minutes so the excess water can drain. I also use paper towels to blot water from the surface of tomatoes. This way tomatoes will be perfectly baked and you won’t end up with soggy, watery tart.

Cheese, Onions & Thyme are Must Have for this Tart!

Tart like this is not quite complete without cheese and caramelized onions. For cheese, I use a combination of salty, hard cheese like aged Parmesan and mild and nutty flavored Comté, but you can also use Gruyere which is very similar to Comté cheese. Saltiness of the cheese and the sweetness of onions really enhance the flavor of tomatoes. Also don’t forget fresh thyme; it adds additional savory factor to the tart and bring tomatoes, cheese and onions together!

Layer the Ingredients for Ultimate Flavor Combo

When the ingredients are ready to go, roll out your puff pastry to 7½ x 12″ rectangle. Puff pastry I used here is of course my absolute favorite pastry dough that I swear by from Trader Joe’s. This is the same frozen puff pastry I used to make Pork Wellington, Puff Pastry Empanadas and Sweet & Savory Apple Puff Pastry Tarts. Unfortunately I used my last box for this tart so I can’t wait to stock up on this when they become available later this year!

Once the dough is rolled out, make a 3/4″ border around the edges, then:

• Sprinkle Parmesan cheese on the dough
• Spread caramelized onions on top of Parmesan
• Arrange cherry tomatoes on top of onions
• Sprinkle tomatoes with grated Comté or Gruyere. Don’t forget to add fresh sprigs of thyme, salt and pepper

Brush egg wash all around the border and pop it in the 400 degree oven for 18-20 minutes or until the puff pastry edges are golden brown!

I Can Eat This for Breakfast, Lunch and Dinner

This gorgeous, mouth-watering tart can be enjoyed any time of the day. I had a slice for breakfast then another in late afternoon with a glass of wine. It will taste delicious even after several hours if it’s warmed in the oven for few minutes. It was so popular with my family that I made this two Sundays in a row and we all agreed that this was the best cherry tomato tart ever.

Print Recipe

Cherry Tomato Tart with Cheese, Onions & Thyme

Prep Time15 minutes mins

Cook Time50 minutes mins

Ingredients

• 2 cups small cherry tomatoes or grape tomatoes
• 1½ large onions thinly sliced. (use 2 onions if medium)
• ½ cup grated parmesan
• ⅓ cup grated comté or gruyere
• 1 puff pastry sheet, thawed in fridge
• 1 egg for egg wash
• sprigs of fresh thyme plus 2 tsp of thyme leaves
• 2 tbsp butter
• ½ tbsp olive oil
• salt and pepper to taste

Instructions

• Cut cherry tomatoes in half, sprinkle salt over the tomatoes and let it rest for 30-35 minutes to let the water drain. Blot out excess water from the tomatoes with paper towels.
• Heat skillet over medium heat and add butter. Once butter is melted, add onions and olive oil. Sauté onions for 25-30 minutes or until onions are browned. Stir in 2 teaspoons of fresh thyme leaves and set it aside to cool.
• Turn oven to 400°and line baking sheet with parchment paper. Place puff pastry sheet on a floured surface and roll out the dough to approximately 7½ x 12" rectangle.
• Transfer the rolled out dough on the baking sheet and make a 3/4 inch border with a knife, careful not to cut through the dough.
• Sprinkle grated parmesan cheese evenly over the pastry dough, then spread caramelized onions on top. Don't spill the ingredients onto the pastry border.
• Next, arrange the tomatoes on top of onions and sprinkle grated comté or gruyere over the tomatoes and finish off with sprigs of thyme, salt and pepper.
• Brush the border with egg wash and bake the tart for 18-20 minutes or until the puff pastry edges are golden brown.