Brunch Menu

Recipe Cherry Tomato Tart

At first glance, this recipe might seem intimidating, but it's easier than you think—and the payoff is well worth it. The dough can be made the night before (it’s even better if you do), as can the frangipane. With those done, all that's left is the rolling out of the dough, the assembly and the bake. It's a perfect dish to add to your menu when cooking for a large group and can be served at room temperature, taking the stress around timing out of the whole process. The first couple times I made this tart, it was delicious, but it had a soggy bottom—adding frangipane took the flavor to the next level and solved the soggy bottom problem. Now it's perfect every time.

A recipe by

Ben Phillips (Dough recipe borrowed from Salt Fat Acid Heat by Samin Nostrat)

Ingredients List

For the Tart Dough

• 1 ⅔ cups all-purpose flour
• 2 tbsp sugar
• ¼ tsp baking powder
• 1 tsp kosher salt
• 8 tbsp unsalted butter
• 6 tbsp creme fraiche

For the Frangipane

• 5 tbsp unsalted butter
• 1 large egg, beaten
• ¼ cup panko breadcrumbs
• ⅓ cup ground almonds
• 1 garlic clove, crushed or minced
• 2 tbsp fresh ricotta
• 2 tbsp freshly grated Parmesan cheese
• ¼ tsp fresh thyme
• ¼ tsp kosher salt

For the Tart Filling

• 1 lb cherry tomatoes
• 3 garlic cloves, sliced paper thin
• Several sprigs fresh thyme
• Extra virgin olive oil Kosher salt

Make the Dough

• Whisk together the flour, sugar, baking powder and salt in the bowl of a stand mixer; cut butter into ½ inch cubes; freeze bowl, paddle attachment and (separately) butter for 20 minutes; chill creme fraiche in the fridge.
• Put the bowl back on the stand mixer and fit with the chilled paddle attachment; turn the speed to low, and slowly add the butter; once all of the butter is added, increase speed to medium-low.
• Work in the butter, but be careful not to overmix, about 1-2 minutes.
• Add the creme fraiche; if the dough doesn’t quite bind, add 1-2 tbsp ice water; resist the urge to add so much water, or mix for so long that the dough comes completely together.
• Wrap the dough in a long piece of plastic wrap, being careful not to touch the dough with your hands. Press the dough into a disk and refrigerate for at least 2 hours or overnight.

Make the Frangipane

• Beat the butter in the bowl of a stand mixer on medium, until it’s light and aerated.
• Slowly incorporate the egg. If the eggs and butter refuse to combine, add some of the breadcrumbs.
• Mix in the remaining breadcrumbs, almonds and garlic.
• Remove the bowl from the mixer and fold in the thyme, ricotta, parmesan, salt and set aside.

Make the Tart

• Slice the cherry tomatoes in half and lay on the cutting board, cut side up. Sprinkle lightly with salt and move to a colander to drain.
• Preheat the oven to 400° F.
• Remove dough from the refrigerator and roll out to ¼“ thick. Drape the dough over the tart pan. Gently press the dough into the creases of the tart pan. Cut excess dough away from pan using a butter knife.
• Place pan in oven and cook for 8 minutes. Let cool.
• Once tart shell has cooled, it’s time to assemble. Spread frangipane evenly across shell.
• Place tomatoes cut-side up on top of frangipane, evenly, in a single layer. Really crowd them in there, no gaps, please.
• Sprinkle garlic over tart, and lay sprigs of thyme on top.
• Splash with olive oil and return to oven for 15-20 minutes, or until edge of crust turns a deep brown.
• Let cool to room temperature and serve.