Ingredients
1½cupsall purpose flour
salt,to taste
7tbspcold unsalted butter
½cupcold heavy cream
4cupscherry tomatoes,or grape tomatoes
2tbspbasil leaves,shredded
Preparation
Butter a 9-inch tart pan with a removable bottom.
In a food processor, pulse the flour with a pinch of salt and the butter until the mixture resembles coarse meal. Add the cream and pulse until the dough nearly comes together.
Turn the dough out onto a floured work surface and knead a few times. Cover and refrigerate for at least 30 minutes or overnight.
Preheat the oven to 325 degrees F.
Roll out the dough to a 14-inch round. Press the round into the tart pan; trim off any excess. Mound the tomatoes in the shell.
Bake for about 1 hour and 40 minutes, until the dough is evenly browned. Let cool.
Season with salt, garnish with the basil, and serve. Enjoy!
