Quick Cherry Tomato And Cilantro Tart – a delicious recipe with crescent, tomatoes, extra-virgin olive oil, salt, fresh cilantro, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre heat oven to 375 degrees
2
Arrange the 8 crescent triangles in the 10 inch tart pan or pie pan with long points toward the center so that the sides and bottom of pan are covered (this may entail some stretching or rolling out of dough). Bake the crust until nicely browned about 10 minutes.
3
Remove the tart pan from the oven; leave oven on. Press down the crust with the back of a spoon to flatten it. Arrange tomatoes cut side up on the bottom of crust. Drizzle tomatoes with oil, sprinkle with salt and scatter basil or other fresh herbs over top.
4
In a small bowl, whisk eggs, milk and cheese. Pour egg mixture over the tomatoes.
5
Bake the tart until the custard is a deep golden brown for 20 minutes.
6
Cool for 5 minutes on wire rack and serve.
281
kcal
Calories
23
g
Fat
5
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 package dough refrigerated crescent, 1 pint cherry tomatoes cut in half, 2 tablespoons extra-virgin olive oil, coarse sea salt, and more.
Yes, Quick Cherry Tomato And Cilantro Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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