Cherry Tomato Tart with Basil

• 1 1/2 cups all-purpose flour
• Salt
• 7 tablespoons cold unsalted butter, cubed
• 1/2 cup cold heavy cream
• 2 pints cherry or grape tomatoes
• 2 tablespoons shredded basil leaves

1. Butter a 9-inch tart pan with a removable bottom.
2. In a food processor, pulse the flour with a pinch of salt and the butter until the mixture resembles coarse meal.
3. Add the cream and pulse until the dough nearly comes together.
4. Turn the dough out onto a floured work surface and knead a few times.
5. Cover and refrigerate for at least 30 minutes or overnight.
6. Preheat the oven to 325.
7. Roll out the dough to a 14-inch round.
8. Press the round into the tart pan; trim off any excess.
9. Mound the tomatoes in the shell.
10. Bake for about 1 hour and 40 minutes, until the dough is evenly browned.
11. Let cool.
12. Season with salt, garnish with the basil and serve.

flour, salt, cold unsalted butter, cold heavy cream, pints cherry, basil

Taken from www.foodandwine.com/recipes/cherry-tomato-tart-basil (may not work)