Cherry tomato tart
Cherry tomato tart
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Cherry tomato tart

30 MIN
25 MIN
30 MIN






  1. 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.
  2. 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.
  3. With the rack in the lowest position, preheat the oven to 400°F (200°C).


  1. In a bowl, combine the milk and cornstarch with a whisk. Whisk in the eggs and herbs. Lightly season with salt and pepper. Pour into the crust. Sprinkle with the cheese. Carefully top with the tomato clusters. Bake for about 25 minutes or until the filling is firm and lightly browned.
  2. Let cool for 10 minutes. To serve, remove the tomato stems.


You can replace the feta cheese with a ball of fresh mozzarella, sliced. In this case, you may need to season with a bit more salt.

You can also substitute the rectangular tart pan for a pie plate that’s 1 inch (2.5 cm) deep and 9 inches (23 cm) in diameter.


  1. A great recipe to wow the taste buds and the eyes! This recipe has the simplicity to make on the fly but looks exquisite when presented. I made this at home for a family meal but I think this is a dish that I can serve to guests as an appetizer or a potluck. I used a rectangle tart pan and laid my cherry tomatoes in rows (I didn't have on-the-vine tomatoes). Right now it's my cover photo on Facebook and it looks like it came from a restaurant.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.