Cherry Tomato Tart
Cherry Tomato Tart
Ingredients
- 1 cup (250 ml) unbleached all-purpose flour
- 6 tbsp (90 ml) cold salted butter, diced
- 3 tbsp (45 ml) cold milk
- 1/2 cup (125 ml) milk
- 1 tsp (5 ml) cornstarch
- 3 eggs
- 1/4 cup (60 ml) chopped fresh chives
- 1/4 cup (60 ml) chopped fresh basil
- 3/4 cup (180 ml) crumbled feta cheese
- 6 oz (180 g) cherry tomatoes on the vine (about 18 tomatoes)
Instructions
- In a food processor, pulse the flour and the butter until the butter is the size of small peas. Add the milk and pulse until a ball begins to form. Remove the dough from the processor
- and shape into a square with your hands.
- On a floured work surface, roll out the dough into a
- 16 x 6-inch (40 x 15 cm) rectangle. Line in a 14 x 4-inch
- (35 x 10 cm) rectangular tart pan. Place in the freezer for
- 15 minutes or refrigerate for 30 minutes.
- With the rack in the lowest position, preheat the oven to 400°F (200°C).
Cherry Tomato Tart