Cherry Tomato Tart Recipe: Sun-Dried Topping Crust With Herby Filling

This cherry tomato tart recipe transforms humble ingredients into a showstopping dish with a sun-dried tomato crust and herby filling that balances sweet, tangy, and savory notes perfectly.

The secret lies in the crisp, flavorful crust made from sun-dried tomatoes and almonds—no traditional pastry required—paired with a creamy, herby filling that holds its shape while delivering vibrant tomato flavor.

After testing countless variations, this method delivers restaurant-quality results in your own kitchen with just 45 minutes of active time.

The crust starts with a blend of sun-dried tomatoes, almonds, and herbs that creates a sturdy, flavorful base without needing flour or butter. While it bakes, you'll prepare the filling—a delicate mix of fresh cherry tomatoes, cream cheese, and fresh herbs—that develops a silky texture while maintaining bright acidity.

The combination of textures and flavors makes this tart both elegant and approachable, perfect for summer entertaining or a special weeknight dinner.

Once assembled and baked, you'll have a tart with a golden, crisp crust and a smooth, herby filling that holds its shape beautifully. The cherry tomatoes remain vibrant and juicy, while the sun-dried tomato crust adds depth that elevates every bite.

This dish is designed to impress without requiring advanced techniques—just careful layering and precise baking.

The result is a visually stunning tart that's as delicious as it looks, with each slice offering a perfect balance of textures and flavors. Serve it at room temperature for the best presentation, and pair it with a crisp white wine or sparkling water. Let's create this showstopping dish together.

Ingredients for cherry tomato tart

Sun-dried tomatoes, almonds, and fresh herbs create a stunning crust, while cherry tomatoes and cream cheese deliver vibrant, creamy filling—no traditional pastry needed.

The sun-dried tomatoes make or break this crust. Look for oil-packed ones at Whole Foods or Trader Joe's—they're more flavorful than the jarred ones. Toast the almonds in a dry pan for 3-4 minutes until fragrant, then chop them coarsely. Fresh basil and thyme should have a vibrant color and no wilting. Penzeys Spices carries excellent dried herbs if you prefer those, but fresh gives that restaurant-quality punch. The olive oil? California Olive Ranch or Bertolli are my go-tos—they’ve got that fruity kick that makes the crust sing.

No sun-dried tomatoes? Dried tomatoes from a can work in a pinch, but they’re less flavorful. Swap almonds for walnuts or pecans—just toast them first. Running low on cream cheese? Mascarpone or ricotta can replace it, but add 1 tbsp heavy cream to keep it stable. The cherry tomatoes should be a mix of red, yellow, and green for visual appeal. If you can’t find them, grape tomatoes work too. For extra depth, add 1 tsp balsamic vinegar to the filling—trust me, it’s a game-changer.

This tart keeps beautifully. Store the crust and filling separately in airtight containers for 3 days in the fridge, or freeze the assembled tart for up to 2 months. To reheat, bake at 350°F for 10-12 minutes until the filling is warm. For serving, let it sit at room temperature for 30 minutes—the flavors meld even better. Garnish with extra basil or thyme right before serving to keep it looking fresh. Leftovers? Slice and serve on crusty bread for an open-faced tart the next day.

Step-by-step instructions for cherry tomato tart recipe

This sun-dried tomato tart delivers an explosion of Mediterranean flavors with a crisp crust and herby filling.

Preheat your oven to 375°F. In a food processor, pulse the 0.5 cup sun-dried tomatoes in oil (drained and chopped) with the 1 cup raw almonds until you achieve a coarse, sand-like texture with small almond pieces still visible. This texture is crucial—it creates a sturdy yet crumbly crust that won't turn to paste.

Transfer the mixture to a 9-inch tart pan with a removable bottom, pressing firmly and evenly into the pan using your fingers. The crust should be compact but not packed down too tightly—you want it to hold its shape while still allowing the filling to peek through. Bake for 12-15 minutes until the edges begin to turn golden brown and the crust feels firm to the touch. Here's the thing—if it starts to darken too quickly, tent it loosely with foil to prevent burning while the center sets.

While the crust bakes, prepare the filling by combining the 8 oz full-fat cream cheese (at room temperature) with the 0.5 cup heavy whipping cream, 1 tbsp granulated sugar, 0.5 tsp diamond crystal kosher salt, and 0.25 tsp freshly ground black pepper in a mixing bowl. Using an electric mixer on medium speed, beat until smooth and completely combined—this should take about 2-3 minutes. You're looking for a silky, lump-free texture that will spread evenly over the crust.

In a separate small bowl, finely chop the 0.25 cup fresh basil leaves and 1 tbsp fresh thyme leaves, removing any tough stems. Fold these herbs into the cream cheese mixture along with the 0.25 cup extra-virgin olive oil until just incorporated. The herbs should be evenly distributed but still visible—this ensures each bite delivers that bright, aromatic punch. Let the mixture sit at room temperature for 10 minutes before spreading, which helps it settle slightly for easier application.

Remove the crust from the oven and let it cool for 5 minutes while you prepare the cherry tomatoes. Halve the 1.5 lb cherry tomatoes and arrange them cut-side down in a single layer over the crust, leaving a ½-inch border around the edges. This arrangement creates a beautiful pattern while allowing the tomatoes to soften slightly and release their juices into the filling.

Carefully spread the herb-infused cream cheese mixture over the tomatoes, using a spatula to create an even layer. The mixture should come up the sides of the crust about ¼ inch—this creates that coveted "overhang" look while preventing the filling from spilling over during baking. Return the tart to the oven and bake for 20-25 minutes until the filling is set and the edges are lightly golden. The tomatoes should be tender but still hold their shape, and the top should have a slight sheen from the olive oil.

Remove the tart from the oven and let it cool for 10 minutes before running a small knife around the edges to loosen it from the pan. This resting period is critical—it allows the filling to set completely while preventing the crust from becoming soggy as it absorbs any residual moisture. For that restaurant-quality finish, brush the edges of the crust with the 2 tbsp melted unsalted butter using a pastry brush, then sprinkle with a pinch more diamond crystal kosher salt and freshly ground black pepper.

Serve the tart warm or at room temperature with a simple arugula salad or crusty bread to soak up the herby cream cheese. Each slice should deliver a perfect balance of textures—crisp crust, tender tomatoes, and velvety filling—with flavors that dance between sweet, savory, and herbaceous. The real magic happens when you cut into it: that golden crust gives way to juicy tomatoes and creamy filling, creating a bite that's both satisfying and elegant. Trust me, this tart will disappear faster than you can say "Mediterranean flavors."

Wine and beer pairings for cherry tomato tart

Crisp White Wines

This tart’s bright, herby flavors shine with Italian whites like Vermentino or Pinot Grigio. Their crisp acidity cuts through the creamy filling, while subtle citrus notes complement the tomatoes. For a bolder match, try a dry Riesling—its mineral edge enhances the sun-dried tomato crust’s depth.

Serve slightly chilled (45-50°F) to preserve the wine’s freshness alongside the tart’s vibrant flavors. 🍷

Sparkling Pairings

A Prosecco or Cava adds effervescence that mirrors the tart’s light, airy texture. The bubbles cleanse your palate between bites, letting the herby filling’s complexity stand out.

For a non-alcoholic option, sparkling water with lemon (chilled to 35-40°F) works beautifully—just add a splash of Bertolli extra-virgin olive oil for a Mediterranean twist.

Light Red Options

If you prefer red, a dry Rosé or light Pinot Noir bridges the tart’s sweet and savory notes. Look for wines with low tannins and bright acidity—avoid heavy Cabernets or Syrahs that overpower the delicate filling.

A 2022 La Crema Rosé from California offers perfect balance with its strawberry and citrus undertones. 🍇

Beer Complements

A crisp Italian lager like Peroni or Birra del Borgo enhances the tart’s Mediterranean profile without competing. For craft beer lovers, a wheat beer (like Allagash White) adds a light, herbal note that harmonizes with the basil and thyme. Avoid heavy stouts or IPAs—they’ll overshadow the tart’s delicate flavors.

Non-Alcoholic Refreshers

For a refreshing contrast, mix sparkling water with 1 tbsp fresh lime juice and a pinch of diamond crystal kosher salt. The acidity brightens the tart’s richness, while the salt echoes the crust’s savory depth. Garnish with a basil leaf for a visually stunning, palate-cleansing sip. 💧

Serving Temperature Tips

Wine should be served chilled for whites (45–50°F) and lightly chilled for reds (55–60°F). Beer works best at 40–45°F—pop a can in the fridge for 30 minutes before serving.

The tart itself tastes best at room temperature, so let it sit for 20 minutes after baking to let flavors meld. This ensures every bite and sip complement each other perfectly. ✨

Frequently asked questions