Cherry Tomato Tart

  • Preparation 30 MIN
    Cooking 25 MIN
    Chilling 30 MIN
  • Servings 4






  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.

To help you with this recipe

Fluted Tart Pan 35.5 x 10 cm (14 x 4 in)

This rectangular tart pan is perfect for baking both savoury and sweet tarts. The dark metal creates a crispy crust and the removable bottom allows for easy unmolding and cleaning.

18.99 $


Healthy Pick

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

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 450  
Total Fat 29 g  
Saturated Fat 17 g  
Sodium (salt) 517 mg  
Carbohydrates 32 g  
Fibre 2 g  
Protein 15 g