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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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)

5 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
08/01/2008
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.
Rating: Unrated
08/01/2008
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.
Rating: Unrated
07/31/2008
you didn't mention how you cooked the tomatoes in the oil. could you please explain how this was done on the show?
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Rating: Unrated
07/31/2008
Somehow missed how much eggs and butter go into this dough....help??? thanks
Rating: Unrated
03/22/2008
I found the same error. 6 tablespoons of mustard is far too much. I used 1 tablespoon and it was quite good.
Rating: Unrated
03/11/2008
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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