Cherry Tomato and Feta Cheese Tart Recipe
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Ingredients
Pâte Brisée (Tart Dough)
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1 stick (1/2 cup) butter, cold, cut into small cubes
* 2 tablespoons ice-cold water
Tomato and Feta Cheese Tart
* Pâte Brisée, chilled in the refrigerator for at least an hour
* 1 1/4 cups feta cheese
* 35-40 cherry tomatoes
* 2 tablespoons extra-virgin olive oil
* Few sprigs of fresh thyme
* salt and pepper to taste
How to make Cherry Tomato and Feta Cheese Tart
Pâte Brisée (Tart Dough)
- Cut the butter into small cubes and put in the freezer for 10 minutes.
- In the bowl of a food processor, combine flour and salt and pulse to combine.
- Add butter, and pulse until mixture resembles coarse crumbs.
- With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky.
- Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
- Turn out dough onto a parchment paper, wrap in plastic, and refrigerate at least 1 hour or overnight.
- The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.
Tomato and Feta Cheese Tart
- Preheat your oven at 450 F.
- Butter and line a 9-inch tart pan with the dough.
- Crumble the feta cheese and lay on the bottom. Add salt and black pepper to taste.
- Arrange the cherry tomatoes on top.
- Decrease your oven temperature to 425 F.
- Drizzle 1 tbsp of the olive oil on top and bake for 35-40 minutes until the edges of the tart dough are slightly browned.
- Take the tart out of the oven, sprinkle the fresh thyme sprigs and continue baking for 10 more minutes.
- Take the tart out of the oven, drizzle the remaining tablespoon of olive oil on top and let stand at room temperature until serving.
so lovely for a cheese lover (: