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Tuesday 21st April 2009

Cherry Tomato Onion Tart with Parmesan Crust

Cherry Tomatoes

If your lounge is anything like mine, you’ll have roasting trays of green, yellow and increasing numbers of red tomatoes next to the sunniest window.

To my surprise we have very successfully grown a large number of tomatoes outside this year, Roma, Black Krim, Beefsteak, Super Toms and these darling little cherries, which my girls eat almost like candy throughout the day. Having endured a couple of frosts however, it was time to bring them all indoors, ready or not, the weather would no longer be kind to them.

Cherry Tomato Onion Tart with Parmesan Crust

Cherry Tomato Onion Tart with Parmesan Crust

On Easter weekend, searching for more ways to enjoy them, I explored the idea of this tart to satisfy our cravings for more savoury foods after possibly a little too much chocolate. Together with some sweetly softened home grown onions and a tasty Parmesan crust, it was a hit. Delicious reheated for brunch the next day too!

Cherry Tomato Onion Tart with Parmesan Crust

  • Cherry Tomato Onion Tart with Parmesan Crust
  • For the pastry:
  • 250 grams of plain all purpose flour
  • 1½ teaspoons of baking powder (preferably aluminium free)
  • 40 grams of softened butter
  • 50 grams of Parmesan, freshly grated
  • ½ cup (125ml) of milk, approximately
  • For the filling:
  • 2 tablespoons of olive oil
  • 2 large onions, finely chopped
  • 1 teaspoon of raw sugar
  • 2 teaspoons of whole grain mustard
  • 500 grams of cherry tomatoes, pierced with a knife
  • Ground sea salt & black pepper
  • fresh oregano leaves, roughly chopped
  1. For the Parmesan Crust:
  2. Sift the flour and baking powder into a large bowl or food processor.
  3. Add the butter and grated Parmesan and mix until well incorporated.
  4. Add enough milk to the mixture to make a soft dough.
  5. On a lightly floured bench or board roll out the dough to fit a 24cm shallow tart tin.
  6. Be mindful to handle as little as possible to prevent the pastry from becoming hard when baked.
  7. Cover the party lined tart tin with plastic wrap and refrigerate for 20 minutes./li>
  1. For the Filling:
  2. In a medium sized frying pan gently sauté the onions, olive oil and raw sugar until very soft and golden, approximately 30 minutes, stirring frequently to prevent sticking to the bottom.
  3. Mix through the whole grain mustard and leave aside to cool.
  1. To Assemble:
  2. Preheat your oven to 200°C
  3. Spread the onion filling over the pastry lined tart tin and neatly arrange the cherry tomatoes, previously pierced with the point of a sharp knife on top.
  4. Sprinkle over sea salt, black pepper and the roughly chopped oregano.
  5. Bake for 40 to 45 minutes or until the Parmesan pastry crust is well golden brown.
  6. Serve slices warm, to prevent cherry tomato sized explosions of burning heat!
  7. Serves 4 to 6



  1. Oh how pretty and delicious! We are still a few months away from having fresh tomatoes from the garden, and your photos are making me crave them.

    Andrea — Tuesday 21st April 2009 9:28 am

  2. Those looks absolutely amazing. Great photos too.

    Simone (junglefrog) — Tuesday 21st April 2009 9:32 am

  3. Bron,the tart looks absolutely gorgeous :-)

    sunita — Tuesday 21st April 2009 10:00 am

  4. LOVE that crust and the tomatoes but the crust looks like it would invite any number of savories!!

    MyKitchenInHalfCups — Tuesday 21st April 2009 10:55 am

  5. Oooooh, I started salivating on facebook already for this and it is already waaaay past midnight here…I have to go to bed hungry now……this looks just too fantastic Bron, the colors are amazing.Crust sounds delightful. Thanx so much for this one…hugs xxx

    Colleen — Tuesday 21st April 2009 11:41 am

  6. These are but the most gorgeous tarts ever! Makes me long for a garden…

    joey — Tuesday 21st April 2009 3:02 pm

  7. this looks incredibly tempting! i will definitely make this, despite the fact that we don’t have seasonal tomatoes. but i think baked tomatoes are really forgiving… they acquire that extra juiciness and sweetness they can’t pull off raw!

    johanna — Tuesday 21st April 2009 9:17 pm

  8. wow, that is SUCH a pretty tart!!! so beautiful!!

    MariannaF — Wednesday 22nd April 2009 1:29 am

  9. The tart looks absolutely delicious. I’ve been tempted to bake one of these for a while now and definitely have to give it a try. Your pictures are equally beautiful.

    jo — Wednesday 22nd April 2009 1:45 am

  10. This is beautiful! It looks like a cherry pie!

    maris — Wednesday 22nd April 2009 2:41 am

  11. This just looks so elegant and clean. I know it’s fall there, but spring is on it’s way here and this seems to me perfectly fitted for a cool spring lunch outdoors. I truly like this recipe, I’m bookmarking it!

    Marta — Wednesday 22nd April 2009 4:51 am

  12. Thanks Andrea, I’ll not doubt be craving them when you have yours in a few months!

    Thank you Simone & Sunita :)

    Hi Tanna, the Parmesan sure makes a tasty crust

    You’re welcome Colleen, thanks so much for your lovely comments

    Thank You Joey, wish I could share my garden with you

    Hi Johanna, thank you, I totally agree a little heat really brings out the juice in tomatoes

    Thank you for your kind words Marianna and you too Jo

    Hello Maris, hehe it sure is a cherry pie

    Cool Marta, I really hope you enjoy it.

    Thanks HEAPS again everyone! xxx Bron

    bron — Wednesday 22nd April 2009 11:28 am

  13. I’ve bookmarked to save this for tomato season (which for us here in Rhode Island USA is in August). Looks divine.

    Lydia (The Perfect Pantry) — Wednesday 22nd April 2009 4:43 pm

  14. Oh lucky you ! So many tomatoes…I discovered Super Toms this summer and I like them a lot.
    This tart with cherry tomatoes looks divine ! ;)

    Vanille — Wednesday 22nd April 2009 6:40 pm

  15. This looks really delicious! I definitely want to give it a try once tomatoes come down in price a bit here.

    sara — Wednesday 22nd April 2009 7:56 pm

  16. That looks too wonderful - and what a bumper crop of tomatoes you had! I planted mine earlier this year to avoid the situation we had last year where green tomato chutney was my only option…

    Jeanne — Thursday 7th May 2009 2:50 am

  17. I made this today and it was yummy! Despite the fact that I didn’t convert the oven temp it still turned out great. After cooking for 40-50 minutes at 200 F the crust was a little soft so I cranked up the heat to 350 for about 15 minutes and even though the tomatoes weren’t that wrinkly the crust was cooked.

    Megan — Thursday 17th September 2009 3:14 pm

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