Rainbow cherry tomato tart recipe

Step 1

Preheat the oven to 425 degrees F.

Step 2

Toss the halved cherry tomatoes with the salt and sugar. Place in a strainer to extract as much moisture out of the tomatoes as possible, tossing frequently, for about 30 minutes. Turn out on a paper towel-lined sheet pan and lightly dab any excess moisture.

Step 3

Lightly roll out the puff pastry to the size of the sheet pan, then transfer to a greased sheet of parchment on the sheet pan. Dock or prick the center portion with a fork, leaving a 1-inch border for the crust.

Step 4

Using a pastry brush, spread the Dijon in the center portion of the pastry, leaving the rim untouched. Sprinkle with the Gruyere, avoiding the rim of the pastry.

Step 5

Let’s get creative. Arrange the halved tomatoes cut-side down, tightly packed, in whatever pattern you’re feeling. Drizzle with olive oil and top with some cracked black pepper, the herbes de Provence and the fresh thyme.

Step 6

Bake until the border of the tart becomes deep golden brown and the tomatoes start to slightly caramelize, 25 to 30 minutes.

Step 7

Once cooled, drizzle with the pesto and serve.