Let’s send those beloved garden cherry tomatoes home with a bang in a cherry tomato tart, shall we? Flaky, buttery crust filled with sweet, intense roasted cherry tomatoes, and salty marinated feta. Does that sound like a plan, or does that sound like a plan? I knew we were on the same page, because you totally get me!
Um, excuse me, self-proclaimed seasonal food lover. Did you just say Cherry Tomato Tart? Why isn’t this post about pumpkin-flavored something? I know, I know, it’s fall, but heeeere’s the deal. It was 90+ freaking degrees here this past weekend. NINETY. PLUS. Degrees. Come December, when we’re wondering where all the degrees went, we’ll know. It was September, and she hogged ALL of them.
Please, believe me when I say that I love fall as much as you do. I do! I promise. But I’ve been trying really, really hard not to wish away the warm weather. Because truthfully, the late summer crops are doing great, and I’d be sorely sorry if I passed up on a fresh tomato for a winter squash come January. Even though, technically, I did sneak a winter squash out of the garden for Squash Mac n Cheese and Roasted Squash Tacos. It’s true. I hang my head in shame.
But I also wore a sweater to my niece’s birthday party two weeks ago. It was in the 80s. Hey, I also wore shorts! I guess it’s hard to convince the heart to meet up where the head is at. Honestly, we’re usually eating late summer crops well into October, so I’m not sure why I felt compelled to bust into the squashes (and sweaters) so early this year. I blame the unusually high temperatures for making my heart yearn all things fall, and absence makes the heart grow fonder?
At the beginning of tomato season, it’s difficult for me to do anything with tomatoes other than eat them raw. Ahem, hello Heirloom Tomato Burrata Salad with Warm Marinated Olives! But by now, I’m cool with subjecting them to some heat. All of the heirloom beefsteaks are basically done, but the paste tomatoes and cherry tomatoes are clinging on. So they’re being roasted, cooked down, and canned almost every weekend.
The first time I had a roasted cherry tomato, it changed me. What IS this?! I shall place it on everything, and that includes this Sunrise Cherry Tomato Tart. Because A) it looks like a sunrise. B) it has Sunrise Bumblebee tomatoes. And C) calling it Sunrise Bumblebee Cherry Tomato Tart would be weird. We aren’t eating bumblebees, people!
But we are eating a tart topped with roasted cherry tomatoes and marinated feta. Yes, yes we are. And when we bite into this flaky, buttery crust filled with sweet, intense roasted cherry tomatoes and salty marinated feta, we won’t even be thinking about pumpkins, or fall. Or sweaters. Maybe sweaters with shorts.
What can I say? It’s difficult having very little self control . . . .
Sunrise Cherry Tomato Tart
- Pie dough the one I used is linked above and in the article
- 1/4 cup grated parmesan
- 2 pints cherry tomatoes halved
- 1/4 cup olive oil
- 3 garlic cloves sliced thin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup marinated feta
- Roll out pie dough on a well-floured surface or between two pieces of parchment paper. Lay dough over tart shell, allowing excess dough to hang over tart pan walls. Gently press dough into tart pan. Using a rolling pin, roll over pie dough on tart border to cut the crust. Peel away excess dough. Place tart pan in freezer and freeze until firm, about 30 minutes. Meanwhile, preheat oven to 375.
- Place frozen tart shell (in tart pan) on a baking sheet. Spray a large enough piece of tinfoil to cover tart with cooking spray. Gently press tinfoil, spray side down, over tart. Fill with pie weights and bake until top edge starts to color, about 30 minutes.
- Remove tart shell from oven and remove foil and weights. Sprinkle parmesan over pie crust. Return to oven and bake about 10 minutes. Remove from oven and allow to cool.
- While shell bakes, in medium bowl, toss tomatoes with olive oil, garlic, salt, pepper, and sugar. Spread tomatoes cut side up on a baking sheet. After removing tart shell from oven, roast tomatoes until slightly shriveled, about 45 minutes.
- Place tomatoes on tart, overlapping. Sprinkle feta evenly over tart. Return to oven and bake until crust is golden and cheese just starting to brown, about 20 minutes.