Even though cherry tomatoes aren't in season in winter, thanks to your grocery store, you can still make this cherry tomato tart. For an extra fresh slice, try this slow cooker recipe in the summer, too.
Line a 6-qt. oval slow cooker with foil. Coat foil with cooking spray; remove foil liner from cooker. Prepare Homemade Pastry. On a lightly floured surface, roll pastry into a 14x11-inch oval. Transfer to foil liner and return to cooker. Fold down top edges of pastry to make an even crust that extends 1 to 1 1/2 inches up the sides.
In a medium bowl combine tomatoes, 1/4 cup of the Parmesan cheese, the oil, and pepper. In a small bowl beat remaining 1/4 cup Parmesan cheese and next four ingredients (through lemon zest) with a mixer on low to medium until combined. Spread cream cheese mixture into crust. Top with tomato mixture.
Cover and cook on high 3 1/2 hours or until crust is golden, giving crockery liner a half-turn halfway through if possible. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, uncovered, 30 minutes before serving. If desired, sprinkle with basil and additional Parmesan cheese.
In a bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pea size. Sprinkle 1 tablespoon of the water over part of the mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour, gradually adding water until dough begins to come together. Gather it into a ball, kneading gently until it holds together.