Cherry Tomato Tart | Iowa State University

Tomato Tart

Listen to those tomatoes sing! It’s springtime and today we are talking about a mouthwatering and pretty to look at cherry tomato tart. This recipe was one of the many recipes I made while working at Iowa State University as a chef consultant a few weeks ago.   

Cherry tomatoes taste just like they sound. They are sweet and best left in their natural state in order to really enjoy them. In this tomato tart recipe, they are the star of the show. The egg-based custard is lightly seasoned and not overbearing with flavors. The idea is for the custard to uplift and to complement the special sweet flavor of the cherry tomatoes.  This is a great recipe to make for a light springtime lunch.  The custard and the tomatoes can be prepared in advance and kept in your refrigerator until ready to use. All that is left to make is the crust. This can be made in advance too.  Now, all you’ll need to do is preheat your oven, fill the tart shell and bake your cherry tomato tart to perfection.