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Cheese and Tomato Tart with Herb and Cheddar Crust Recipe

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4.3 from 87 reviews

  • Author: Sophia
  • Total Time: 1 hour 30 minutes
  • Yield: 2 large tarts (8-9 inch) or 6-8 small tarts (3-4 inch)
  • Diet: Vegetarian

Description

This Cheese and Tomato Tart with a Herb and Cheddar Crust is a delightful savory pastry featuring a flaky, cheesy crust infused with fresh rosemary and thyme. The filling combines creamy lemon-zested Boursin cheese, caramelized shallots, sharp cheddar, and fresh baby tomatoes, all baked to a golden finish and topped with Parmesan and basil for a perfect balance of flavors and textures. Ideal as a savory appetizer or light meal, this tart is sure to impress with its rustic charm and sophisticated flavor profile.

Ingredients

For the Pastry

  • 1.5 cups all-purpose flour
  • 1/2 tsp salt
  • 1/8 tsp baking powder
  • 1 cup aged cheddar cheese, shredded
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1/2 cup butter, cold and cubed
  • 1 egg yolk
  • 2 tsp white vinegar
  • 1/4 cup cold water

For the Filling

  • 2 – 3 cups baby tomatoes, halved
  • 1.5 boxes Boursin cheese (approx. 7 oz total)
  • 2 lemons, zested
  • 7 large shallots, sliced
  • 2 tbsp butter
  • 1 tsp fresh thyme
  • Sprinkle of Maldon salt
  • 1 tbsp fresh basil, chopped
  • 4 tbsp shredded Parmesan cheese

Instructions

  1. Prepare the Egg Mixture: In a small bowl, break up the egg yolk with a fork. Add the vinegar and cold water, mix well, and place in the refrigerator to keep cold until needed.
  2. Make the Pastry Dough: In a stand mixer or food processor, combine the flour, salt, baking powder, fresh rosemary, thyme, and shredded aged cheddar. Add the cold, cubed butter and pulse until the mixture resembles small peas. Slowly add the chilled egg mixture and mix until just combined. Turn the dough onto a surface and shape into a ball, then wrap in plastic wrap and refrigerate for at least 30 minutes, preferably 1 hour.
  3. Roll and Chill the Pastry: After chilling, roll out the dough to fit your tart pans. Place the dough into pans, pressing gently into corners and bottoms. Trim excess dough by rolling the pin over the pan edges. Return the tart shells to the fridge for another 30 minutes to chill again before baking.
  4. Blind Bake the Tart Shells: Preheat the oven to 350°F. Line the tart shells with parchment paper and fill with pie weights or dried beans to maintain shape. Bake smaller tarts for 10-12 minutes and larger tarts for 13-15 minutes. Watch closely to avoid browning the edges excessively. The shells do not need to be fully cooked as they will bake again with the filling.
  5. Prepare the Shallot Filling: While the shells bake or chill, heat a small skillet over medium-low heat. Add butter and sliced shallots, cooking slowly while stirring occasionally until soft and browned. Remove from heat to cool.
  6. Prepare the Boursin Mixture and Tomatoes: In a bowl, combine Boursin cheese with lemon zest and stir until well mixed. Wash and halve the baby tomatoes.
  7. Assemble the Tart: Spread a thin, even layer (about 1/4 inch) of the Boursin and lemon zest mixture on the bottom of each tart shell. Add a layer of the caramelized shallots on top, followed by a thin layer of shredded cheddar cheese. Arrange the halved baby tomatoes in a single layer over the cheddar. Sprinkle fresh thyme and Maldon salt evenly on top.
  8. Bake the Filled Tarts: Increase oven temperature to 400°F. Bake larger tarts for 25-30 minutes and smaller tarts for 15-20 minutes. If the edges brown too quickly, cover the tops loosely with parchment paper or foil to prevent burning.
  9. Finish and Serve: Remove tarts from the oven and immediately sprinkle with shaved Parmesan cheese and chopped fresh basil. Allow the tarts to cool slightly before serving to enhance flavors and achieve optimal texture.

Notes

  • Nutrition information is approximate and based on 1/10th of the full recipe.
  • Tart sizing and baking times: This recipe yields two large 8-9 inch tarts or six to eight small 3-4 inch tarts.
  • For 4-inch tarts: blind bake (empty) for 10-12 minutes, bake with filling for 15-20 minutes.
  • For 9-inch tarts: blind bake for 13-15 minutes, bake with filling for 25-30 minutes.
  • Monitor baking closely to prevent burning, especially around edges.
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Category: Savory Tart
  • Method: Baking
  • Cuisine: French-inspired

Find it online: https://sophiasrecipe.com/cheese-and-tomato-tart-with-herb-and-cheddar-crust-recipe/