Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

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Recipe Summary

prep:
15 mins
cook:
55 mins
additional:
50 mins
total:
2 hrs
Servings:
10
Yield:
1 9-inch tart
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Roll out pie dough into a 12-inch circle on a lightly floured surface. Gently transfer dough to a 9-inch tart pan with a removable bottom; press to fit snugly. Trim dough so there's 1/2-inch overhang on all sides. Gently fold edges of dough under to create a slight lip of dough over the top of the pan on all sides.

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  • Prick the bottom of the crust several times with a fork, being sure to not puncture all the way through. Place the prepared crust into the freezer until completely chilled, at least 30 minutes.

  • Meanwhile, prepare the filling. Heat olive oil in a medium skillet over medium heat. Add onion and garlic; cook until golden brown, stirring often, about 10 minutes. Remove from heat and cool to room temperature.

  • Mix Gouda, basil, mayonnaise, Cheddar, Parmesan, Dijon mustard, oregano, pepper, nutmeg, and salt together in a medium bowl. Stir in the cooled onion and garlic until completely combined.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Remove tart pan from the freezer. Gently spread the cheese mixture evenly over the bottom. Place cherry tomatoes evenly over the top and gently press down. Place tart on a large baking sheet.

  • Bake in the preheated oven until the crust is golden brown, cheeses are bubbly, and most of the tomatoes have burst, 55 to 65 minutes. Cool for 20 minutes. Gently remove the tart from the pan and place on a serving platter. Serve warm.

Tips

Cook's Notes:

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.

Nutrition Facts

242 calories; protein 6.5g; carbohydrates 13.9g; fat 18.2g; cholesterol 21.2mg; sodium 340.9mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
10/14/2020
As written and prepared, sorry for only two stars! Made it again the next day with a few changes. I pre-baked the crust for 10 mins because we do NOT like soggy crust. Halved the cherry tomatoes. Added two beaten eggs to the cheese mixture. It was much easier to slice this way. BTW, this does not make ten servings; six at maximum. Read More