Tomato Brie Tart

I made a teeny tiny tart for my teeny tiny Aunt (4'9'' ish). I found the bundle of colorful heirloom tomatoes at Trader Joe's. I love the purple tomatoes! So unique looking. I loved the way these tarts came out, they are one food that I would describe as adorable. They are so small and the little wilted tomatoes just get so wrinkly. They deserved the cake pedestal.

Forget one big tart, little ones work out better because everyone can get their own and they look a lot better for presentation.


Tomato Brie Tart

1 1/2 cups (187g) flour
Pinch of salt
7 tbsp (99g) butter, cold and cubed
1/2 cup (118ml) heavy cream
2 pints cherry tomatoes
A big bunch of fresh chopped basil
Brie cheese
Aged balsamic

Oven 325
Butter a 9 inch tart pan
Process flour with salt and butter in a food pro
Add cream and pulse until dough nearly comes together
Knead a few times on a floured 
surface, wrap in plastic and chill for 30 minutes
Roll out into 14 inch round and press into pan
Layer thin slices on brie until 
covering bottom of crust
Mound the tomatoes in the shell
Bake for 1 ½ hours, until dough is evenly brown
Let cool and top with a mound of basil

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