Name: Roasted tomato tart with double-cheese crust
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8
Cuisine: British
Ingredients: 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 breadcrumb; 25g fresh parmesan (or vegetarian alternative), grated; 500g tomato (a mix of varieties looks great), thickly sliced; 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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Roasted tomato tart with double-cheese crust

Roasted tomato tart with double-cheese crust

Sarah Cook

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Serves 8

Easy

Prep: 25 mins

Cook: 40 mins

plus chilling

A star rating of 5 out of 5.4 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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 breadcrumb
25g fresh parmesan

(or vegetarian alternative), grated
500g tomato

(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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Nutrition: per serving

kcal380
fat19g
saturates11g
carbs42g
sugars7g
fibre4g
protein11g
salt1.1g

Method

step 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.
step 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.
step 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.
step 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.
step 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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A star rating of 5 out of 5.4 ratings

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