Today I present to you a rustic tart that combines simplicity and sophistication: my cherry tomato tart with aromatic crumble. The flaky puff pastry base is made more substantial by a layer of sandwich bread, then topped with many delicious slices of provolone. On top, whole cherry tomatoes stand out, which soften in the oven without losing their shape, turning into small red gems. But what makes this savory tart unique is the aromatic crumble on which the tomatoes are placed and the mix of pecorino romano and basil that fills all the gaps. Well… what can I say? Delicious! A perfect main dish that captivates with its contrasting textures and its all-Mediterranean aroma. Try it to believe it!

Other rustic tart recipes you might be interested in:

Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 4 People
Cooking methods: Stovetop, Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for the Cherry Tomato Tart

1 roll puff pastry (round)
2 slices sandwich bread (long)
5 oz provolone (thinly sliced)
3 oz sesame breadsticks
20 cherry tomatoes (small)
A few leaves basil
3.5 oz pecorino romano
1 clove garlic (small)
breadcrumbs (for the pan)
extra virgin olive oil
salt
black pepper

Tools

1 Food Processor
1 Bowl
1 Pan
1 Brush
1 Toothpick
1 Tart Pan for 9-inch tart

Preparation of the Cherry Tomato Tart

Brush a 9-inch tart pan (or baking dish) with a little olive oil and sprinkle it with a thin layer of breadcrumbs.
Unroll the puff pastry disc and flip it over the tart pan, using its paper for assistance. Then line the bottom and edges; fold the excess pastry inward and press it well against the fluted sides of the mold to take the shape of the scallops. Finally, prick the bottom with the tines of a fork.
At this point, cut the slices of soft sandwich bread to size and lay them on the puff pastry base. They will give the perfect consistency to the entire tart.
Do not throw away the bread scraps, I recommend. Use them to prepare Panko bread crumbs. You can find the recipe by clicking HERE.
Cover the bread with thin slices of provolone. It is sold pre-sliced in supermarkets. Transfer the tart pan to the refrigerator while you prepare the other ingredients.
In a food processor, place sesame breadsticks, a peeled garlic clove with the core removed, and a few basil leaves. Chop until coarse crumbs are formed.
In a pan, heat a few tablespoons of oil and toast the aromatic mixture until golden. Remove it from the pan, set it aside, and let it cool.
Wash the cherry tomatoes, dry them with a paper towel, place them in a bowl, and season them with oil, salt, and pepper to taste.
When the aromatic crumble has cooled, pour it into the tart pan over the slices of cheese and distribute it evenly.
At this point, place the cherry tomatoes here and there after piercing them with a toothpick so they don’t burst during cooking.
Grate the pecorino coarsely, collect it in a small bowl, add torn basil leaves and 1.5 tablespoons of oil. Mix well and distribute this mixture in the spaces between the cherry tomatoes.
Bake the cherry tomato tart in a preheated static oven at 392°F for 30 minutes, covering it with a sheet of foil in the last few minutes of cooking if it browns too much. Remove from the oven and allow to cool slightly before serving directly from the baking dish. Enjoy! Paola