Slow-roasted Tomato & Gruyère Tart
This savory tomato and cheese tart is a delightful combination of flavors and textures. Slow-roasted vine tomatoes add a burst of sweetness, while the rich and creamy filling, flavored with basil and Gruyère cheese, is encased in a crisp pastry shell. Perfect for a light lunch or as part of a picnic spread, this tart is as visually appealing as it is delicious.
— Constant Cookbook
Ingredients
- 200g plain flour , plus extra for dusting
- 100g butter , cut into small pieces
- 50g grated Gruyère (or vegetarian alternative)
- 500g smallish vine tomatoes , halved
- 1 tbsp olive oil
- handful basil leaves , torn
- 3 tbsp pesto (choose a vegetarian one)
- 2 eggs
- 150ml single cream
- 150ml milk
- 100g grated Gruyère (or vegetarian alternative)
- handful black olives
Instructions
- Heat oven to 140C/120C fan/gas 1. Arrange the tomatoes over a baking sheet, cut-sides up. Brush lightly with oil and put a little basil on top of each. Bake for 1½ hrs until tomatoes are semi-dried. Remove from the oven and increase the heat to 190C/170C fan/gas 5.
- To make the pastry, tip the flour into a food processor with the butter and whizz until the mixture resembles fine breadcrumbs. Add cheese and 2-3 tbsp cold water and pulse until the dough comes together. Turn out onto a lightly floured surface and briefly knead.
- Roll out the pastry and line a 25cm flan tin, there’s no need to trim off the excess at this stage. Line the pastry with greaseproof paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans and continue cooking until crisp and light golden. Using a small, sharp knife, carefully trim off excess pastry.
- Spread the pesto over the base of the pastry case. Lightly whisk the eggs, then whisk in the cream and milk. Season with salt and pepper, then stir in the grated cheese. Pour into the pastry case and arrange the tomatoes over the top, cut-sides up. Scatter with olives and bake for 25-30 mins until puffed and golden, then leave to cool slightly before serving.
Cook Time
50M
Prep Time
PT35M
Yield
Serves 6
Nutrition
- Calories: 496 calories
- Fat Content: 35 grams fat
- Saturated Fat Content: 18 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 1 milligram of sodium
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