Warm tomato, mustard & gruyère tart

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• SavouryDen

  26 August 2009

  SavouryDen commented on this recipe

  Looks really good. Cannot wait to try it .

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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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• Miss B.

  12 December 2009

  Miss B. rated and commented on this recipe

  

  I used ready made short crust pastry, and cheddar cheese instead of the gruyere and it was still yummy. Will definitely try the recipe again.

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• NicKelly

  08 October 2010

  NicKelly rated and commented on this recipe

  

  Really tasty, used emmental instead of gruyere, next time may increase the emmental amount slightly to 'set' the tart more firmly.

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• BaronessBelle

  25 February 2011

  BaronessBelle rated and commented on this recipe

  

  Really delicious, a fantastic dish!!

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• Gfkw47

  12 June 2012

  Gfkw47 commented on this recipe

  Wow! What a delicious dish. Will be making this again. We had half of it for supper tonight - strongly tempted to eat the other half now.

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• Anoushka

  08 April 2013

  Anoushka rated and commented on this recipe

  

  It looks more interesting than it tastes. It somehow did not come together, filling was a strange combination of flavours, too dry, with little to bind the ingredients. Maybe I am not a savoury tart person, but if I make something similar for my vegetarian friend I will go for a goat's cheese and roast veg combo, basil, olives, sun dried toms, etc

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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

Ready in 1 hour

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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