pat's Recipe

Cherry Tomato Tart with Basil (F & W)

Category: Tarts

1 1/2 cups all-purpose flour
Salt
7 tablespoons cold unsalted butter, cubed
1/2 cup cold heavy cream
2 pints cherry or grape tomatoes
2 tablespoons shredded basil leaves

Directions
Butter a 9-inch tart pan with a removable bottom. In a food processor, pulse the flour with a pinch of salt and the butter until the mixture resembles coarse meal. Add the cream and pulse until the dough nearly comes together. Turn the dough out onto a floured work surface and knead a few times. Cover and refrigerate for at least 30 minutes or overnight.
Preheat the oven to 325 degrees F. Roll out the dough to a 14-inch round. Press the round into the tart pan; trim off any excess. Mound the tomatoes in the shell. Bake for about 1 hour and 40 minutes, until the dough is evenly browned. Let cool. Season with salt, garnish with the basil and serve.

makes one 9-inch tart