Cherry Tomato Tart

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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 3116_021908_tomatotart.jpg

Ingredients Ingredient Checklist All-purpose flour, for work surface Michel Roux’s Pate Brisee 4 tablespoons white rice Coarse salt and freshly ground black pepper 6 tablespoons Dijon mustard, or less, if desired 2 tablespoons heavy cream, lightly whipped 36 Semi-Confit Cherry Tomatoes 6 fresh basil leaves, thinly sliced Maldon sea salt, for serving

Gallery Read the full recipe after the video.

Recipe Summary Servings: 6 3116_021908_tomatotart.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

3116_021908_tomatotart.jpg

Ingredients

All-purpose flour, for work surface Michel Roux’s Pate Brisee 4 tablespoons white rice Coarse salt and freshly ground black pepper 6 tablespoons Dijon mustard, or less, if desired 2 tablespoons heavy cream, lightly whipped 36 Semi-Confit Cherry Tomatoes 6 fresh basil leaves, thinly sliced Maldon sea salt, for serving

Directions

Preheat oven to 375 degrees. Butter an 8-by 1 1/3-inch tart ring; set aside. On a lightly floured work surface, roll out dough to a round about 1/16-inch-thick. With a dry pastry brush, sweep off the excess flour; fit dough into prepared tart ring, pressing it into the edges. Trim even with top of ring. Gently prick the bottom of tart with the tines of a fork. Chill tart shell until firm, about 20 minutes.

Line tart dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights. Bake for 40 minutes. Remove tart from ring and transfer to a wire rack; let cool.

Meanwhile, cook rice in boiling salted water for 18 minutes. Drain rice and run under cold water; drain again. Pour rice into a large bowl along with mustard and heavy cream; mix until well combined. Season with salt and pepper. Spread mixture into cooled tart shell. Top rice with cherry tomatoes and sprinkle over basil leaves. Season with Maldon sea salt and freshly ground black pepper; serve immediately.

Reviews (6)

 Add Rating & Review     5 Ratings   5 star values:        1    4 star values:        0    3 star values:        2    2 star values:        2    1 star values:        0

Reviews (6)

Add Rating & Review     5 Ratings   5 star values:        1    4 star values:        0    3 star values:        2    2 star values:        2    1 star values:        0

Add Rating & Review

5 Ratings 5 star values: 1 4 star values: 0 3 star values: 2 2 star values: 2 1 star values: 0

5 star values: 1 4 star values: 0 3 star values: 2 2 star values: 2 1 star values: 0

Martha Stewart Member     Rating: Unrated       08/01/2008   Oops, forgot to add - Same goes for the Pate Brisee (dough). If the words are in blue, usually they're a link to another recipe.  

Martha Stewart Member     Rating: Unrated       08/01/2008   Archer1285, if you click in the ingredients on "semi-confit cherry tomatores" it's a link to the recipe to cook them. Hope this helps.  

Martha Stewart Member     Rating: Unrated       07/31/2008   you didn't mention how you cooked the tomatoes in the oil. could you please explain how this was done on the show?  

Martha Stewart Member     Rating: Unrated       07/31/2008   Somehow missed how much eggs and butter go into this dough....help??? thanks  

Martha Stewart Member     Rating: Unrated       03/22/2008   I found the same error. 6 tablespoons of mustard is far too much. I used 1 tablespoon and it was quite good.  

Martha Stewart Member     Rating: Unrated       03/11/2008   There is something majorly wrong with this recipe. I like dijon mustard, but six tablespoons of it is way too much. My tart was inedible.

Martha Stewart Member

Rating: Unrated 08/01/2008

Oops, forgot to add - Same goes for the Pate Brisee (dough). If the words are in blue, usually they’re a link to another recipe.

Rating: Unrated

Archer1285, if you click in the ingredients on “semi-confit cherry tomatores” it’s a link to the recipe to cook them. Hope this helps.

Rating: Unrated 07/31/2008

you didn’t mention how you cooked the tomatoes in the oil. could you please explain how this was done on the show?

Somehow missed how much eggs and butter go into this dough….help??? thanks

Rating: Unrated 03/22/2008

I found the same error. 6 tablespoons of mustard is far too much. I used 1 tablespoon and it was quite good.

Rating: Unrated 03/11/2008

There is something majorly wrong with this recipe. I like dijon mustard, but six tablespoons of it is way too much. My tart was inedible.

All Reviews for Cherry Tomato Tart

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Cherry Tomato Tart

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Reviews (6)#

All Reviews for Cherry Tomato Tart#

Gallery

Recipe Summary

Ingredients

Directions

Reviews (6)

All Reviews for Cherry Tomato Tart