Roasted tomato tart with double-cheese crust

Roasted tomato tart with double-cheese crust

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(1 ratings)


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Cooking time

Prep: 25 mins Cook: 40 mins plus chilling

Skill level



Serves 8

A quick and simple tin-free tart with vibrant tomato topping and homemade cheddar and Parmesan pastry

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

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  • 3-4 onions, sliced
  • 1 tbsp butter
  • olive oil, for drizzling
  • 2 tsp sugar, plus a pinch
  • 2 thyme sprigs leaves stripped, plus an extra sprig
  • 5 sage leaves, shredded then finely chopped
  • 85g fresh breadcrumbs
  • 25g fresh Parmesan (or vegetarian alternative), grated
  • 500g tomatoes (a mix of varieties looks great), thickly sliced

For the pastry

  • 300g plain flour, plus extra for dusting
  • 100g cold butter, cubed
  • 85g mature cheddar, cubed
  • ½ tsp salt
  • 25g parmesan (or vegetarian alternative), grated
  • green salad, to serve (optional)

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  1. Make the pastry first. Put the flour, butter, cheddar and salt in a food processor. Pulse a few times, just until the butter and cheese are in smaller pieces. Measure 150ml of very cold water into a jug. Drizzle the water into the pastry, little by little, pulsing between additions, until it comes together into a rough ball – it will feel quite doughy. Wrap in cling film and chill for 1 hr.
  2. Meanwhile, in a pan over a low heat, very gently soften the onions in the butter and a drizzle of olive oil. Stir in the sugar, thyme and sage, turn up the heat and cook for a few mins more until golden and sticky. Season and set aside to cool a little.
  3. Heat oven to 200C/180C fan/gas 6. Dust a big baking sheet with more flour, then roll out the pastry on it to a rough circle, a little more than 0.5cm thick. Mix the onions with the breadcrumbs and Parmesan.
  4. Leaving a good 5cm border all the way round, spread the onion mixture over the base, then arrange the tomatoes on top. Hand-roll and pinch the pastry edges up around the filling, pressing firmly to hold. Scatter over more thyme, plenty of seasoning and a pinch of sugar. Can now be covered and chilled for up to 12 hrs.
  5. Drizzle with a little olive oil and bake for 25 mins until the pastry is crisp and golden. Serve warm or at room temperature, with a big salad, if you like.

Recipe from Good Food magazine, July 2013

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jaaser's picture

I made this according to the recipe once, and loved it. Since then I've made it several times varying the recipe according to what I have at hand. It's always lovely. Right now I have one in the oven made with a shopbought, ready-rolled all butter pie crust, a layer of caramelized onions (4 kinds), a layer of grated parmesan, and 2 layers of sliced tomato topped with fresh thyme and basil.

gemessex's picture

Very lovely, all the family enjoyed this dish but my "meat and potatoes" husband needed a little something extra to fill him up and thought this is better suited as a side dish.

craftybeggar's picture
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Made this to use up some of the ever growing collection of tomatoes from my greenhouse. Its really nice everyone loved it, only query is that there seems a lot of breadcrumb and onion mix to pile onto the pastry before the tomatoes go on but still tasty all the same. Would make again.

karinles's picture

Really tasty and worth making; still good following day. I sliced a courgette and fried it after the onion then layered it on top of the onion/breadcrumb mixture and topped with the tomatoes - really good!

sam0509's picture

Made this last night and served with a big green salad. Perfect for the hottest day of the year and really delicious - even my meat craving husband loved it and came back for seconds! I halved the quantities and made a perfectly big enough dinner for 4

arabella8's picture

This is fabulous and dead easy. I've already made a few times and everyone loves it. I've used leftover pastry to make an apple tart with cheddar crust, which is rather good and something the kids love making themselves. No faffing with blind baking and baking tins too.