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Cherry Tomato Tart

This cherry tomato tart recipe is courtesy of chef Michel Roux.

  • Servings: 6
Cherry Tomato Tart

Source: The Martha Stewart Show, February Winter 2008


  • All-purpose flour, for work surface
  • Michel Roux's Pate Brisee
  • 4 tablespoons white rice
  • Coarse salt and freshly ground black pepper
  • 6 tablespoons Dijon mustard, or less, if desired
  • 2 tablespoons heavy cream, lightly whipped
  • 36 Semi-Confit Cherry Tomatoes
  • 6 fresh basil leaves, thinly sliced
  • Maldon sea salt, for serving


  1. Preheat oven to 375 degrees. Butter an 8-by 1 1/3-inch tart ring; set aside. On a lightly floured work surface, roll out dough to a round about 1/16-inch-thick. With a dry pastry brush, sweep off the excess flour; fit dough into prepared tart ring, pressing it into the edges. Trim even with top of ring. Gently prick the bottom of tart with the tines of a fork. Chill tart shell until firm, about 20 minutes.

  2. Line tart dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights. Bake for 40 minutes. Remove tart from ring and transfer to a wire rack; let cool.

  3. Meanwhile, cook rice in boiling salted water for 18 minutes. Drain rice and run under cold water; drain again. Pour rice into a large bowl along with mustard and heavy cream; mix until well combined. Season with salt and pepper. Spread mixture into cooled tart shell. Top rice with cherry tomatoes and sprinkle over basil leaves. Season with Maldon sea salt and freshly ground black pepper; serve immediately.

Reviews (6)

  • Sheba92766 1 Aug, 2008

    Oops, forgot to add - Same goes for the Pate Brisee (dough). If the words are in blue, usually they're a link to another recipe.

  • Sheba92766 1 Aug, 2008

    Archer1285, if you click in the ingredients on "semi-confit cherry tomatores" it's a link to the recipe to cook them. Hope this helps.

  • archer1285 31 Jul, 2008

    you didn't mention how you cooked the tomatoes in the oil. could you please explain how this was done on the show?

  • FyreEyes749 31 Jul, 2008

    Somehow missed how much eggs and butter go into this thanks

  • chefjanet 22 Mar, 2008

    I found the same error. 6 tablespoons of mustard is far too much. I used 1 tablespoon and it was quite good.

  • lolstad 11 Mar, 2008

    There is something majorly wrong with this recipe. I like dijon mustard, but six tablespoons of it is way too much. My tart was inedible.

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