This tart is a great way to use up all the tomatoes from your garden this summer. It’s a great recipe for when you’re craving something savory, but not necessarily sweet.
This tart is made with brie cheese, tomatoes and basil. The brie has a salty flavor that pairs well with the sweet tomatoes while the basil adds a refreshing flavor to the dish.
This tart is perfect for a light meal or as an appetizer. The brie cheese adds a nice touch of flavor and the tomatoes help balance out the tart’s sweetness. This dish can be served warm or at room temperature, depending on your preference.
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 of cherry tomatoes
- A big bunch of fresh chopped basil
- Brie cheese
- Aged balsamic
Butter a 9-inch tart pan. Process flour with salt and butter in a food pro. Add cream and pulse until the dough nearly comes together. Knead a few times on a floured surface, wrap in plastic, and chill for 30 minutes. Roll out into 14 inches round and press into a pan
Layer thin slices on brie until covering the bottom of the crust. Mound the tomatoes in the shell. Bake for 1 ½ hour, until dough is evenly brown.
Let cool and top with a mound of basil.