Bursting Cherry Tomato Tart
This Cherry Tomato Tart is one of my favorite recipes on my site, and a recipe that my little brother and husband Pete always request for their birthdays. The flavors are SO delicious!
“I don’t think I’ve ever eaten something that made me like tomatoes so much.”
So said my husband as he cut his second slice of this cherry tomato tart and picked it up like a piece of pizza, completely disregarding the fork and plate I had given him.
Half the tart was gone in 3 minutes.
When food disappears that quickly, it’s completely appropriate to use words like “inhale,” because he definitely inhaled this tart.
The best part is my husband is generally not a fan of tomatoes, but he wants me to tell you that if you want to get someone to like tomatoes, bake up this tart.
Why? Because it’s basically a bite full of flaky all-butter pie crust spread with a scallion goat cheese cream cheese and topped with roasted cherry tomatoes that burst when you bite into them.
Oh, and let’s not forget the buttery Italian bread crumbs too. Yes, all that in one bite.
To make the tart, first make a goat cheese scallion cream cheese mixture as the base.
I wouldn’t quite call it a filling since it’s a very thin layer that’s just there to enhance the tomatoes a bit.
Spread the cream cheese mixture on a prebaked tart shell and fill the tart with heirloom cherry or grape tomatoes.
For a bit of crunch and texture, make a buttery bread crumb topping.
Sprinkle it over and bake until the tomatoes are a bit wrinkled (after a couple of the tomatoes have burst a little bit, that’s when you know it’s time to pull the tart out).
Bursting Cherry Tomato Tart
- 1 standard pie crust blind baked in a 10" tart shell
- 4 oz cream cheese at room temperature
- 3 scallions sliced
- 2 tbsp heavy cream
- 4 oz goat cheese at room temperature
- 1/2 tsp packed fresh thyme leaves
- 1.5 lbs cherry tomatoes
- 1 tbsp olive oil
- 6 tbsp Italian bread crumbs
- 2 tbsp melted butter
- salt and pepper
- If you don’t know how to blind bake a pie crust/tart shell (that just means it’s prebaked), see my video here.
- Preheat the oven to 350 degrees F.
- Stir to combine the cream cheese, scallions, heavy cream, goat cheese, and thyme leaves. Season to taste with salt and pepper. Spread this cream cheese mixture evenly over the blind baked tart shell.
- Plop the cherry tomatoes on top of the cream cheese and spread them out evenly. You want to make sure to cram as many cherry tomatoes as possible and make sure they’re snug and tight, and close together.
- Brush the tops of the tomatoes with olive oil and sprinkle with salt and pepper. Bake the tart for 40 minutes.
- Remove the tart from the oven. Mix together the Italian bread crumbs and melted butter, and sprinkle it evenly over the top of the tart. Bake the tart for 20 more minutes, then it’s ready to eat. Enjoy!