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. It’s wonderful for breakfast, and especially if you serve it with a Poached Egg and some Hash Browns to complete the spread.
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).
Enjoy!
Bursting Cherry Tomato Tart
Ingredients
- 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
Instructions
- 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!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
26 Comments on “Bursting Cherry Tomato Tart”
I love everything about this tart down to the feta cream cheese scallion mixture!! Looks beautiful!!
This is a beautiful tart! The pictures are just mouthwatering. I am saving this one for summer when I grow lots of tomatoes in my garden. Yummy.
The picture is really beautiful, and it sounds really good…except for the tomatoes. I’m one of those crazy people you mentioned who doesn’t like whole tomatoes, cherry, heirloom, whatever, as long as it’s a tomato that’s not in sauce form, I don’t like it. I’ll have to try this tart and see if it changes my mind. 😉
OOO my. This has my name written all over it – I have to make this!!!
Gorgeous! Fresh tomatoes would be so good in here!
Buttery bread crumb topping?! Heck yes! I mean, it all looks amazing, but I looooove a crunchy topping on anything!
This is a wonderful recipe. We have cherry tomatoes the entire year, but there are times when they are not so tasty, so will be better to have it cooked, and doing so in tart will be wonderful.
I’m with your husband in that I’m not a huge tomato fan. But I like them in certain applications and I think this will be one of them. Pinned!
I am so in love with this! It’s gorgeous! And, well. It has a crust…
What a super easy and scrumptious recipe. I think I’ll wait for the height of the cherry tomato season in August for this one, though. But if I can’t wait (very probable) the baking really does help winter tomatoes along. Great photos!
Understandable. I couldn’t believe it when I saw such beautiful heirloom tomatoes so cheap at Trader Joe’s…$2.50 for a pound! I was very excited =)
I love tomatoes, but not feta cheese. What would you recommend as a substitute cheese?
Some other nice cheese might be blue cheese or gorgonzola (be careful though since those are strong), goat cheese, pecorino, or a good parmesan.
What is the pretty purple garnish on the tart? You do such a great job with presentations! I am looking forward to trying this one because I know it will be great.
Hi Cheryl, they are just micro greens that I got from Whole Foods. They are fun to play with and add a bit of freshness!
I love tomatoes and eat them every day! I love that you used cherry tomatoes and just put them in the tart shell. I always sliced them when I cook with them and that’s a pain. You’re so smart 🙂
Oh my god! That was literally the phrase that popped out of my mouth when I first clicked on this post. That tart looks AMAZING. Those cherry tomatoes really are bursting out of the shell. Great job.
LOL! Thanks Tommy =)
This sounds so yummy, I am definitely trying this soon.
This looks so good! My girls love cherry tomatoes. It’s one of their favorite snacks 🙂 The filling makes me hungry even more 🙂