Cherry Tomato Tart with Basil

1. 1

   Butter a 9-inch tart pan with a removable bottom.

2. 2

   In a food processor, pulse the flour with a pinch of salt and the butter until the mixture resembles coarse meal.

3. 3

   Add the cream and pulse until the dough nearly comes together.

4. 4

   Turn the dough out onto a floured work surface and knead a few times.

5. 5

   Cover and refrigerate for at least 30 minutes or overnight.

6. 6

   Preheat the oven to 325.

7. 7

   Roll out the dough to a 14-inch round.

8. 8

   Press the round into the tart pan; trim off any excess.

9. 9

   Mound the tomatoes in the shell.

10. 10

    Bake for about 1 hour and 40 minutes, until the dough is evenly browned.

11. 11

    Let cool.

12. 12

    Season with salt, garnish with the basil and serve.

* Per serving · 4 servings · Values may vary.

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