Cherry Tomato Tart
This tart came about as a way to use up some odds-and-ends ingredients that I had been wanting to get used up. Make sure to place a baking sheet under the tart pan while baking--those tomatoes can make a bit of a mess when they burst open! They add quite a bit of juice, which can pool on top a little. I simply dabbed up extra juice with a paper towel and that worked fine. This is best served warm, on the day it's made. Garnish with additional basil, if desired.
I used 1/2 of Chef John's Easy Homemade Pie Crust recipe for this tart. You could use a store- bought pie crust or any other pastry shell recipe you prefer.
Use any cheese or combo of cheeses you prefer.
The crust is a bit soft on the bottom baking it in this way, which is what I prefer. For a crispier crust, you could attempt pre-baking the crust, but be sure to line it with pie weights before baking or it will sag on the sides.
My cherry tomatoes were a bit on the larger side, thus this took a while to bake---if your tomatoes are smaller, start checking for doneness after about 40 minutes or so.