mixed tomato tart

For the crust:
¾ cup flour
½ cup butter (cold)
½ cup cream cheese (cold)
1 tsp paprika
¼ cup grated parmesan
salt and pepper to taste

For the filling:
1 pound (or about a pint) mixed cherry tomatoes
2 tbs flour
2 tbs butter
½ medium onion, chopped
1 clove garlic, minced
¼ cup chopped fresh basil
salt and pepper to taste

In a large mixing bowl, whisk together flour and paprika. Using a pastry blender, cut butter, cream cheese and parmesan into the flour mixture until it resembles coarse crumbs. Gather dough into a ball, wrap in plastic wrap and place in the fridge to chill for about 10-20 minutes while making the filling.

Sautee onions and garlic in butter until softened. In a large bowl, toss whole cherry tomatoes in flour. Add onions and garlic, along with basil, salt and pepper and toss.

Roll out the chilled pastry dough into a 12-inch circle. Place on a baking sheet with deep edges (to contain the juices). Into the centre of the pastry, scrape the tomato mixture so that it covers only about half of the entire area. Fold the border of the dough towards the filling, forming a pleated cover that leaves the centre of the tomatoes showing. Bake in a 375 degree oven for about 40 minutes, or until pastry is golden and filling is hot and bubbling. Remove from oven and let set for a few minutes before slicing.