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Cherry Tomato Tart

Placing sun-kissed tomatoes on top of this deliciously cheesy, herby tart is oh so satisfying!



  • In a mixing bowl, combine the flour and salt, work in the butter until the mixture has a crumbly texture. Create a well in the middle.

  • In a jug, mix the egg with 2 tablespoons of water.

  • Add the beaten egg to the well, mixing with a fork until the dough holds together. Add a tablespoon of ice water if it's not coming together. Roll the dough out so it's large enough to cover the bottom of the pan and go up the sides.

  • Fit the dough snuggly into the pan, press the bottom and the edges of the pastry with your fingertips. Use a sharp knife to cut excess dough away and prick the bottom of the dough lightly with a fork.

  • Preheat the oven to 200C or 180C for fan assisted ovens, blind bake the dough for 8 minutes.


  • In a clean bowl, combine the cream cheese, 1 egg, cheese, chives, salt, pepper and basil. Spoon the mixture into the tart, brush the dough with the remaining egg, top with tomatoes and bake for 10 - 12 minutes.

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