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Cherry Tomato Fennel Tart With Balsamic Crust

August 17, 2010

We have more cherry tomatoes than we know what to do with this year. I usually prefer to eat them like candy, right off the vine, but with all the rain we had in July, the tomatoes are a bit more watery than usual. So, I’ve taken to roasting them instead – a delicious consolation prize. This tart was inspired by the recipe at La Tartine Gourmande. Instead of tartlets, I used a single 9” tart pan and increased the baking time to 40 minutes.


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