Warm tomato, mustard & gruyère tart

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olive magazine

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Recipe by olive magazine

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1. Video tutorial: Rolling out pastry

1. To make the pastry, whizz the flour and butter in a food processor until it resembles breadcrumbs. Stir in the Grana Padano, then the egg, and bring together to make a dough. Wrap in clingfilm and chill for 20 minutes.
2. To make the filling, cook the peppers and onion in 1 tbsp olive oil until very soft, about 15 minutes, then season.
3. Heat the oven to 190C/fan 170C/gas 5. Roll out the pastry to 20p thickness. Line a shallow tart tin (about 23cm) with the pastry, fill with baking parchment and beans, and blind bake for 10 minutes. Take out the paper and beans and bake for another 5 minutes.
4. Allow to cool a little, then spread base with the Dijon and sprinkle over the gruyère. Top with the pepper/onion mix, then a layer of tomato slices and the olives. Season really well and put back in the oven for another 15-20 minutes until the tomatoes are tender and pastry is cooked through and crisp. Scatter over basil before serving.

Per serving

617 kcalories, protein 19.9g, carbohydrate 46.8g, fat 40.2 g, saturated fat 21.7g, fibre 3.6g, salt 1.82 g

Latest comments and suggestions

• SavouryDen

  26 August 2009

  SavouryDen commented on this recipe

  Looks really good. Cannot wait to try it .

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• linkevica

  28 August 2009

  linkevica rated this recipe

  

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• mary berry

  09 September 2009

  mary berry commented on this recipe

  Served this as a starter with a rocket salad and garlic, balsamic and mustard dressing. Used strong cheddar in the pastry as I did not have the Grana Padana. Very tasty and guests very appreciative. None left!!

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• redguide

  10 September 2009

  redguide commented on this recipe

  Friends came here for drinks before going to a play. This was perfect to tide us over 'til after the show when we went out for a late supper...super with a glass of wine. Did'nt have Grana Padano either so used parmigiano reggiano instead. tangy and tasty,.....

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• Hilarity

  10 September 2009

  Hilarity rated and commented on this recipe

  

  Lovely! I went out of my way, this time, to use all the ingredients listed. Even the pastry was successful - hoorah! Normally, I have won accolades as "The World's Worst Pastry Cook". The tart is super-tasty and it is easy to make although quite time consuming.

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• Hemarwai

  11 September 2009

  Hemarwai commented on this recipe

  Looks tasty. I haven't tried it but has anyone any alternative to gruyere?

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• Juliette

  23 September 2009

  Juliette commented on this recipe

  Very tasty dish. We particularly enjoyed the cheese in the pastry. and the dijon mustard kick. Will definately make this again.

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Ingredients

• 1 red pepper , sliced
• 1 onion , peeled, halved and sliced into half-moons
• olive oil
• 2 tbsp Dijon mustard
• 100g Gruyère , grated
• 4-5 vine tomatoes , thinly sliced
• a handful black pitted olives , halved
• a small handful basil leaves

PASTRY

• 200g plain flour
• 100g butter , straight from the fridge
• 50g Grana Padano , finely grated
• 1 egg

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Difficulty and servings

Serves 4

Preparation and cooking times

Vegetarian

Ingredients

• 1 red pepper , sliced
• 1 onion , peeled, halved and sliced into half-moons
• olive oil
• 2 tbsp Dijon mustard
• 100g Gruyère , grated
• 4-5 vine tomatoes , thinly sliced
• a handful black pitted olives , halved
• a small handful basil leaves

PASTRY

• 200g plain flour
• 100g butter , straight from the fridge
• 50g Grana Padano , finely grated
• 1 egg

Per serving

617 kcalories, protein 19.9g, carbohydrate 46.8g, fat 40.2 g, saturated fat 21.7g, fibre 3.6g, salt 1.82 g

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