Cherry Tomato Tart with Basil

Ingredients

• 1 1/2 cups all-purpose flour
• Salt
• 7 tablespoons cold unsalted butter
• cubed
• 1/2 cup cold heavy cream
• 2 pints cherry or grape tomatoes
• 2 tablespoons shredded basil leaves

Instructions

1. Butter a 9-inch tart pan with a removable bottom.
2. In a food processor, pulse the flour with a pinch of salt and the butter until the mixture resembles coarse meal.
3. Add the cream and pulse until the dough nearly comes together.
4. Turn the dough out onto a floured work surface and knead a few times.
5. Cover and refrigerate for at least 30 minutes or overnight.
6. Preheat the oven to 325.
7. Roll out the dough to a 14-inch round.
8. Press the round into the tart pan; trim off any excess.
9. Mound the tomatoes in the shell.
10. Bake for about 1 hour and 40 minutes, until the dough is evenly browned.
11. Let cool.
12. Season with salt, garnish with the basil and serve.