Cherry Tomato Tart

This elegant savory tart with a cheesy filling and juicy cherry tomatoes will look beautiful on any lunch or dinner table.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 242 Calories

Ingredients

• 1 pinch ground nutmeg
• 1 tablespoon chopped fresh oregano
• 4 cloves garlic, minced
• 1 large onion, sliced
• 1 tablespoon olive oil, or as needed
• 1 tablespoon Dijon mustard
• 1 pinch salt, or to taste
• 1 cup shredded Gouda cheese
• 1 recipe pastry for a 9-inch pie crust
• 4 cups cherry tomatoes
• 0.25 teaspoon freshly ground black pepper, or to taste
• 0.33333334326744 cup mayonnaise
• 0.5 cup chopped fresh basil
• 0.25 cup freshly grated Parmesan cheese
• 0.25 cup shredded sharp Cheddar cheese

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Prick the bottom of the crust several times with a fork, being sure to not puncture all the way through. Place the prepared crust into the freezer until completely chilled, at least 30 minutes.

Step 3

Meanwhile, prepare the filling. Heat olive oil in a medium skillet over medium heat. Add onion and garlic; cook until golden brown, stirring often, about 10 minutes. Remove from heat and cool to room temperature.

Step 4

Mix Gouda, basil, mayonnaise, Cheddar, Parmesan, Dijon mustard, oregano, pepper, nutmeg, and salt together in a medium bowl. Stir in the cooled onion and garlic until completely combined.

Step 5

Remove tart pan from the freezer. Gently spread the cheese mixture evenly over the bottom. Place cherry tomatoes evenly over the top and gently press down. Place tart on a large baking sheet.

Step 6

Bake in the preheated oven until the crust is golden brown, cheeses are bubbly, and most of the tomatoes have burst, 55 to 65 minutes. Cool for 20 minutes. Gently remove the tart from the pan and place on a serving platter. Serve warm.

Step 7

Roll out pie dough into a 12-inch circle on a lightly floured surface. Gently transfer dough to a 9-inch tart pan with a removable bottom; press to fit snugly. Trim dough so there's 1/2-inch overhang on all sides. Gently fold edges of dough under to create a slight lip of dough over the top of the pan on all sides.