Cherry Tomato and Artichoke Tart


Mediterranean Pasta with Artichokes, Olives, and TomatoesEveryday Food with Sarah Carey

Video taken from the channel: Everyday Food


Tomato Tart – Food Wishes

Video taken from the channel: Food Wishes


Cherry Tomato Tart with Ricotta and Caramelized Onions

Video taken from the channel: FineCooking


Cherry Tomato Galette | Kitchen Vignettes | PBS Food

Video taken from the channel: PBS Food


Roasted Grape Tomato and Artichoke Tart

Video taken from the channel: carole718


Cherry Tomato & Cheese Galette Food Wishes

Video taken from the channel: Food Wishes


Caramelized Onion, Gruyere, Tomato Tart

Video taken from the channel: Helen Rennie

Place the tomatoes and artichoke pieces randomly on the dough. Tear the mozzarella with your fingers and add the pieces to the tart. Season with herbs and salt and pepper. Drizzle olive oil over the top.

Bake at 375 degrees for 40-50 minutes. METHOD Fill a bowl with water and lemon juice. Add the artichokes to the lemon water as you work.

Cut off the top quarter of the artichokes, about 1 inch. Remove and discard the first 3 to 4 layers of dark green outer Preheat the oven to 375°F. Brush a medium.

Learn how to cook great Artichoke and cherry tomato tarts. deliver fine selection of quality Artichoke and cherry tomato tarts recipes equipped with ratings, reviews and mixing tips. Get one of our Artichoke and cherry tomato tarts recipe and prepare delicious and healthy treat for your family or friends. Good appetite!Directions Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside.

Roll out each puff pastry sheet to a 12 by 14-inch rectangle. Place on the baking sheet and fold over the edges of each Arrange tomatoes, artichoke hearts, and cheeses on puff pastry. Directions Preheat the oven to 375 degrees F. Line a half-sheet pan with parchment paper and set aside. Using a half-sheet pan as a guide, roll the Flaky Pastry Dough.

The Spicy Charred Tomato & Artichoke Tart pairs well with a fresh spring salad, and drizzled with herb infused oils. For a more bold presentation, rest the tart on a crushed tomato sauce, or yellow curry. • Vibrant color and impressive plated presentation •. Cherry Tomato Puff Pastry Tart The Italian Dish pepper, cherry tomatoes, herbs, shredded mozzarella cheese, olive oil and 5 more Puff Pastry Tart with Chicken Filling Hoje para Jantar.

Lay onto a shallow quarter sheet pan, a tart pan, or cut in half and use 2 standard pie pans. Sprinkle on the cheeses in a single layer, then lay on the caramelized onions, then sprinkle the tomatoes over the cheese. Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart.

Heat ½ cup oil in a large heavy pot over low. Add garlic and cook, stirring, until softened and fragrant but not browned, about 2 minutes. Increase heat to medium and add tomatoes, red pepper.

– toppings of your choice: marinated artichoke hearts, drained and halved; asparagus spears, olives/cherry tomatoes/roasted red peppers/spring onions/roasted zucchini & sauteed mushrooms – 2 tablespoons extra-virgin olive oil, for drizzling on tart before.

List of related literature:

Bake tart on rimmed baking sheet until bubbling and tomatoes are slightly wilted, 20 to 25 minutes, rotating sheet halfway through baking.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Cut the 2 peach quarters in half and arrange them, skin side down, in the middle of the tart to create a different look.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Make the Topping: Combine the cherries, sugar, lemon zest, and lemon juice in a medium saucepan over medium.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
by Valerie Bertinelli
Oxmoor House, Incorporated, 2017

Trim the remaining unsliced peach half so it will fit into the center of the tart and, using the tip of your knife, cut a little tic-tac-toe pattern in the center of the peach.

“Baking: From My Home to Yours” by Dorie Greenspan
from Baking: From My Home to Yours
by Dorie Greenspan
HMH Books, 2013

Ifyou make this tart with Basic Tart Dough (page 413), sprinkle a tablespoon or two ot minced basil between the cheese and tomato lay

“The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating” by Jack Bishop, Ann Stratton
from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating
by Jack Bishop, Ann Stratton
HMH Books, 1997

Bake tart until bubbling and tomatoes are slightly wilted, 20 to 25 minutes, rotating baking sheet halfway through baking.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

This easy-to-prepare, reliable, and delicious recipe is for eight 4-inch (10-cm) tart shells, but you can use this dough for larger crusts as well.

“BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes” by Shirley O. Corriher
from BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes
by Shirley O. Corriher
Scribner, 2008

Layer a tart shell with prosciutto; layer thin slices of peaches on top of the prosciutto and bake until the crust is done and the peaches are dense and cooked through.

“Ratio: The Simple Codes Behind the Craft of Everyday Cooking” by Michael Ruhlman
from Ratio: The Simple Codes Behind the Craft of Everyday Cooking
by Michael Ruhlman
Scribner, 2009

Drain the cherries well and spread closely in a single layer over the base of the tart.

“Jane Grigson's Fruit Book” by Jane Grigson, Yvonne Skargon, Judith Hill, Sara Dickerman
from Jane Grigson’s Fruit Book
by Jane Grigson, Yvonne Skargon, et. al.
Bison Books, 2007

Seven pounds of plums, three pounds of sugar, one ounce of cloves, one ounce of cinnamon, one quart of vinegar; put a layer of plums and a layer of spice (not powdered) alternately; boil the sugar and vinegar together, and pour over the fruit; the next day boil up all together, and put away for use.

“The Carolina Housewife” by Sarah Rutledge, Anna W. Rutledge
from The Carolina Housewife
by Sarah Rutledge, Anna W. Rutledge
University of South Carolina Press, 1979

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Bibliography: oktay_bibliography

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  • J’ai 79 ans je n’ai jamais entendu parler de votre tarte aux tomates et oignons,chez nous c’est la moutarde et tomates et j’ai eu un restaurant à Paris,bon ont apprend tout les jours

  • Spatulated… sounded like you made the word up, but you didn’t, it’s IS a real word.
    I’ve never heard it before, it sounds dirty…
    OK, so it’s me.:-P

  • Thank you for being so in depth with every step! I feel a lot more confident trying pie dough out after the troubleshooting tips. Definitely gonna try this recipe soon!!!

  • In Saudi Arabia, the tomatoes are in season January and February! They’re the best! I’m going to try to make this recipe with the spices that i have and hopefully it’ll taste good!

  • love all your recipes and videos, but to me the vegetarian ones are just the best. When someone claims that without meat there’s not enough flavour in their dishes, I always send them back to your video on how to cook caramelized onions. Carry on with the inspiring work, and greetings from Vietnam!

  • My first disappointment in you!�� I thought you were perfect til I heard you sing! Heehee seriously, I like your singing “enjoy” ��

  • Ingredients
    For the Pastry:
    1 1/4 cup unbleached white flour chilled in the freezer for 15 minutes (I used spelt and it worked beautifully)
    1/4 tsp. salt
    8 tbsp. (1/2 cup) cold unsalted butter
    1/4 cup full-fat yoghurt (if liquidy, drain it first so it is thick and creamy)
    2 tsp. fresh lemon juice
    1/4 cup ice water
    For the Filling:
    1/2 cup ricotta cheese
    1/2 cup grated parmesan
    About 1 pound of cherry tomatoes, halved
    1 tbsp. olive oil
    Freshly minced basil for garnish (4 or 5 basil leaves)
    Salt and pepper, to taste
    For the Glaze:
    1 egg yolk
    1 tsp. water
    First, make sure your flour and butter are chilled. In a medium mixing bowl, mix the flour and salt together, then cut the butter into the flour with a pastry blender, a food processor, or two knifes, until the butter is evenly distributed with the largest chunks about the size of peas (these chunks of butter are what will give your crust its delightful flakiness). In a small bowl, mix together the ice cold water, cold yoghurt, and 2 teaspoons of lemon juice. Pour this mixture into the flour. With a wooden spoon, gently mix together, just until you can get it into a ball. It doesn’t have to be perfectly mixed, you want to avoid overworking the dough. Flatten the ball into a disc and wrap in plastic or parchment paper and chill in the fridge for at least 1 hour.
    On a floured surface, using a floured rolling pin, roll the chilled dough into a large round about 12 to 14 inches wide and between 1/8 to 1/4 inch thick. Place the rolled-out dough on a piece of parchment paper on a large baking sheet. (You may find it easier to handle the dough if you roll it out directly onto the floured piece of parchment paper).
    In a small bowl, mix the ricotta and grated parmesan together. Crumble and spread this mixture onto your dough, leaving a 2-inch border all around. Place your halved tomatoes, cut-side up, tightly together to fill the circle, leaving the 2-inch border intact. Fold the border edges of the dough inwards so that the tomatoes are encased by dough around the edges but exposed in the center. Brush the edges with the egg yolk glaze. Season with salt and pepper if you wish and drizzle the olive oil on top of the tomatoes.
    Bake in a 375 F oven for about 45 minutes or until crust is golden.
    Remove from the oven, let it cool for a few minutes before sprinkling shredded basil on top. Slice and serve.

  • I’m interest in entering the pre-cut vegetable market. You say people are reluctant on buying the idea. I know probably the reason why but I would like to ask some questions privately.

  • Chef John,
    This is very close to the tomato tart I grew up on. My mum has done it for decades and the recipe has been fine tuned. When we lived in Marseille, you bet it had some nice tomatoes and herbs. But then we went on to live in French Guiana, of all places, and I’m glad to report that you can switch the dijon for a spicy mustard. Which in Cayenne they call “Moutarde Diablesse”, “She-Devil Mustard if you will.
    This has brought back memory and I’ll give it a shot.

  • I have quite a few tomatoes fresh off the vine so I’ll make this tart for dinner. If you do make it to the South of France, let me know and I’ll buy you “un verre de rosé piscine”.

  • If you take ripe tomatoes, roughly cut them and very gently crush them then hang them up in some kind of net over a bowl overnight, then the next morning you have a clear tomato essence. Important to not overdo the crushing otherwise the essence becomes cloudy. A pinch of sea salt in a shot glass…….. nectar!

  • I was irrationally annoyed that you didn’t repeat “around the outside” when doing the slashing. It is almost as bad as not including a dash of cayenne pepper.
    That being said, I am glad that I am the only one in my family that likes tomatoes, because I won’t have to share this when I make it.

  • Tried it, but it didn’t taste as expected. Majority of your recipes are delicious, but my family wasn’t keen about the warm mustard and combination. So i made ham and cheese pockets with the remaining dough.

  • Just tried my first attempt at this recipe. The flavors are fantastic! I think I need to be more aggressive with draining.the onions, a little too much oil on the crust. Otherwise. It was excellent. Highly recommend!

  • I made grilled cheese sandwiches from this idea and they turned out amazing.

    Sundried tomatoes, gruyere, and your caramelized onions on a dark, nutty bread. It’s an umami bomb!

  • Hi Helen, any reason you chose K’s pie dough recipe over S’s? I had watched another video in which you said you preferred Stella’s. Thanks!

  • I really miss cherry tomatoes. I was thinking of trying this with peppers and/or onions (no pearl onions here either) and was wondering if you’d stick to goat cheese (very hard to find) or go with something else (if you say ricotta I’m gonna lose it as in the 6 years I’ve been in the Philippines I’ve never found it).

  • Looks beautiful! I know it tasted even better than it looked. I’m making tomato pie tomorrow. A poorman’s Southern imitation of this but still mighty darn good teehee Try it sometime. Not as much work and real Southern tradition that everyone should try at least once.

  • Interesting effect of the vinegar. For sweet crusts, I sometimes use rum or brandy, but this might be too tender for a galette. The sneaky chemistry of having a part non water piece in the crust (the acid in vinegar here, alcohol in mine) lowers the tough part of a dough. On review, I think this could go full pizza, either lightly with some crumbled fresh italian sausage on the top, or more heavy with a layer of sliced meat such as pepperoni. salami, or several others or combinations by choice, but not to thick, so the tomato mixes a little with the cheese layer.

  • Thank you for the tip about squeezing the edges to remove cracks as soon as they appear! I can never get my pie dough to roll out to anything even remotely resembling a disc, and most cooking videos just skip to the end of the rolling process. I’m excited to try it.

    Edit: Tried it and it worked great! Very useful tip.

  • I made this and another of your dishes, yesterday for my GF. This was the 2nd course of a 4 course menu. The tangy goat cheese vs the sweet tomatoes, was extremely delicious.

  • I livef for a while in Provence and yet I didn’t know about this tart deli till you Chef John… Wish I had met you earlier ������

  • All you did was make Italian Foccacia with a premade crust and call it French.
    Whats next?
    Making beef wellington with pillsbury croissant dough and call it French too?

  • I’ve been wondering about a vegan version -> can I use unflavoured coconut oil? My vegan butter never gets solid like normal butter, it’s more like margarine

  • I watched this video and was so excited that I made it the same day. I used a low carb crust and next time I will just skip the crust because the filling is so good. I was patient and followed your instructions for caramelizing the onions and it was worth it! I had orange, green, yellow and red tomatoes to use from our garden and it came out looking so good. I will be making it again very soon!

  • Amateur here, just made this and I’m grateful for the recipe. I used an herb covered goat cheese and I must say, this is the fanciest pizza I’ve ever eaten.

  • I hate pre-cut/chopped anything it doesn’t take a lot of time to do some simple chopping, its not like your cooking in a five star restaurant, your family won’t care how perfect your knife cuts are! good recipe ��!

  • Omitting the pasta, I’d rough chop everything else, cook as instructed then let it cool to room temp.  Serve along side toasted bread slices.

  • Chef John, I’m making your cherry tomato and cheese galette for a dinner party this evening and I am currently in the process of being brave! So far so good. Thanks for the many wonderful recipes and demos!!

  • The recipe

  • Helen, I loved your caramelized cabbage so much. I made it for my sweet old mama and she loved it, too. So I think, without wanting to offend anybody’s higher sensibilities, that there has to be a tart for the caramelized cabbage, too. Maybe with a different cheese? What do you think?

  • Could we reduce the leftover tomato juice with balsamic vinegar and use it to drizzle on top, after the galette is cooked? ‘Cause I’m doing that.

  • My husband and I have been following a keto diet for 2 months already. 8 pounds from our weight goal. Once we get there I will be making this tart for a lunch for sure. It looks amazing!

  • My only disappointment with this video is that you missed the opportunity to sing “all the single layers… All the single layers…”

  • OMG I am going to die if I don’t make this soon! My 5 year old grandson loves watching your videos. He said, “Let’s make this RIGHT NOW!”

  • Know what I’ve found is the best use for a not-needed egg white? Just add an egg to it, scramble it and cook it up in the microwave or on the stove, as you like. It doesn’t have the same flavor as two whole eggs but tastes a LOT better than the egg white alone. Or add two whole eggs, whisk them together and make an omelet. You might not even be able to taste the difference.

  • I did this recipe a several times now and it is soooo delicious! Sometimes I put bits of anchovies in the little holes between the tomatoes. Ohh, so good. Thanks for sharing.

  • Chef! Love the “Buffalo Gals” reference! This is the most gorgeous thing i have EVER seen on your channel. that west facing window in the bay area you have does it total justice! Now I will head to the website to gather more of this in photo form. THANK YOU! (wELL THAT WAS DISAPPOINTING, MOST OF THOSE ARE SUBMITTED IMAGES FROM THOSE WHO HAVE MADE IT)

  • Great Video and nice recipe. This was something I was eating during summer as a kid growing up in South West of France. I would suggest to add a thin layer of Dijon mustard on before the gruyere. Then for the ones who likes it, Anchovies on top… Thanks for bringing childhood memories!

  • Don’t forget to chill your butter I skipped that step the first time and the food processer did not give me sand texture. Worked great the second time after chilling it in the freezer.

  • “Please don’t be too stressed in making this because the tart is going to sense it.” My cooking senses my mood all the time and it never turns out when I’m too stressed.

  • Every time I see these videos I’m shouting at the screen, sobbing and wailing in agony because I can’t eat the little slice of heaven that I see being created before me.


  • Best food channel on YouTube, every single thing I’ve made from this site has been outstanding, I mean everything, not one failure, except when I screw it up! Thank you for all the effort that goes into every one of your videos, my life is tastier because of YOU!

  • So I made this this weekend; key info which I heard In the video, but did not read on the blog post was “use a slotted spoon to remove the tomatoes” I ended up cooking the Galette for close to an hour and it still came out a tad soft in the middle so it tasted great, but left a lot to be desired visually. I’ll keep at it, as I think there was also an issue with my pan but just wanted to tell others, use a cookie sheet, and not a pizza stone like I did.

  • Made this for tonight’s dinner…
    OMGOODNESS!!! It is divine! It was a lot of steps and time, but worth every minute. My family was practically making out with it. 😉

  • Update: Yummy. Q: When preparing the goat cheese you said “coarse salt” in the video yet the recipe states fine salt. I used fine but wanted to double check. Also there’s a typo for the amount of pepper.

    Great recipes! I’d be lost without them.

  • I would take it off with the silpat underneath and gently transfer it to the cooling rack. But I guess I’m not brave enough for the two spatulas method

  • When you’re talking about food it’s safe to call tomato a vegetable. There is no such thing as a vegetable in biology, so the question of fruit vs vegetable only makes sense from a culinary perspective, where tomato is used as a vegetable

  • When I make this, I think I will mix the Dijon into some chevre for the bottom layer, and drizzle the tomatoes with a balsamic reduction instead of cheese… ��

  • Gosh John, you are so darned lovable with that voice, upbeat way of explanation, delicious easy recipes, and the little song at the end always makes me smile I wait for it. I’ve made many of your recipes, and this is one I plan to make this week! Thanks for all you do!! I’ve recommended your videos to many people!

  • It’s one of my mom’s staple recipe and I confirm that it’s really hard to believe how something that simple (and quite healthy) can be so good. She doesn’t even put dry herbs nor cheeze. It’s really the puff pastry/Mustard/tomatoes that do the magic. The only risk with that recipe is that, depending on the tomatoes, you can easily end up on the soggy side.

  • If “pricking” is too racy then “docking” is wildly more so. “Docking” is a sex act between two men, if any of you are brave enough to look that up.

  • Hi, Helen. I want to try these recipe, it looks delicious as always. I’ve always made my caramelized onions in a nonstick pan and a I wanted to know does it really makes a difference using a stainless Steele pan? Or is it just preference?

  • 10:08 With all the perfection I wonder why you haven’t removed the green stem base from the bigger tomatoes.
    This is a wonderful recipe and I’ll definitely make this Tart when I can buy Tropea onions. Thank you! ��

  • This is an amazing and well thought out video for this recipe! I have never seen better editing and writing skills for a youtube video. Will definitely try on weekend!

  • chef john i love you but believe me pricking is way less racy than docking please feel free to google in an incognito tab and be aware it’s utterly nsfw

  • Bravo! belle recette, on dirait une pâte feuilleté, je vais tester car en ce moment, j’ai de belles tomates bien mures dans mon jardin! j’ajouterai une belle pincée d’herbes de Provence à la fin et un filet d’huile d’olives.

  • This has to be one of the best uses of cherry tomatoes. I’m definitely going to tackle this soon. Love the stop motion. Nicely done.

  • I now know that Chef John
    would like to go to Cannes
    and if it’s with a video of a tart
    Mon Dieu, that’s a start
    He used him some Dijon
    They’ll know he’s no pigeon (French pronunciation, s’il vous plaît)
    And on the red carpet
    Brigitte Bardot he will have met.

  • Just wanted to let you know I cooked this and your pork penang satay. Both excellent and a clear winner. Great recipes and family winners. Thanks for the effort. Ive used slot of your recipes and they are all fun and easy to follow.

  • She is so cool, she starts with white clothes and she ends as clean as she started
    When I cook I have to wash my clothes after…��

  • The taste and enjoyment of this excellent tart was matched by it’s attractiveness! My wife had to take a picture. Thanks so much for sharing Helen!

  • I love you chef John! I’ve always loved cooking your recipes! Peace from Canada. I’m getting burned out working construction how can I start a career that’s food related? Is schooling really necessary?

  • “…once that bottom has been properly poked, is go ahead and transfer that into the center 400 degree oven for about ten minutes.”

  • OMG, this galette looks absolutely delicious. It has all the best flavors, simple and perfect. An ode to the summer tomato. Now I have to wait for tomato season.

  • I really hate olives. Don’t know why…But I’ll bet I can up the flavor by using some marinated artichoke hearts and using some of the marinade in place of some of the oil. This is a brilliant mid week dinner recipe that I can’t wait to try. Welcome back Miss Sarah!!!!