Ingredients
Check off ingredients as you go
For 1 tart, 24 cm (9.5 inches) diameter
For the dough
- 300g (2½ cups) sifted flour
- 150g (⅔ cup) butter or margarine (butter-flavored) at room temperature
- ½ teaspoon salt
- 1 egg
- 3-4 tablespoons water
- thyme (or oregano)
For the filling
- One large container (about 500g/1 lb) cherry tomatoes
- 2 tablespoons balsamic vinegar
- 3 tablespoons brown sugar
Preparing the dough
Mix the flour with the butter (or margarine). Once the dough takes on a sandy texture, add the salt, thyme, egg, and water (you may not need all 4 tablespoons - the dough should be soft but slightly crumbly). Once the ball is formed, wrap in plastic wrap and refrigerate for at least half an hour.
Filling
Cut the tomatoes in half, removing the green core if it’s hard.
Preheat the oven to 180°C (350°F).
In a pan, heat the sugar and balsamic vinegar until caramel forms. This is very quick, about 3-5 minutes. Then pour the still-hot caramel into the bottom of the pan, spreading it well. It must be hot, otherwise it won’t spread and will stick to your spoon.
Arrange the tomatoes over the caramel across the entire surface, packing them very tightly. I place them flat side down but you can do the opposite as well.
Bake for about 5 minutes so the caramel begins to soak into the tomatoes, then remove to cover with the previously rolled-out tart dough. Tuck the excess dough inward to “border” the tomatoes.
Bake for 25 to 30 minutes, unmold and serve!
Tips
You can use store-bought dough, but this one is very quick and easy to make.
Water bubbles may form during baking - don’t worry, they disappear at the end and don’t make the dough soggy.
To avoid cutting, you can make individual tartlets instead of one large tart.
For a cheese version, you can add 3 tablespoons grated parmesan to the dough.
If you like tarts and tomatoes, you’ll probably love this delicious tomato and fresh herb tart
Fresh tomato tart
Click on the image for the recipe