Roast tomato, thyme & cheddar tart

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• Janis

  06 August 2011

  Janis commented on this recipe

  Is the recipe correct? 50g cheese and one egg doesn't seem like enough to fill a 23 cm tin.

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• le

  06 August 2011

  le rated and commented on this recipe

  

  i don't think its supposed to be dense like a quiche, its a lighter and really tasty tart. i used prebought pastry (as i needed to use it up) also, watch the tomatoes as they quickly go very soft, mine did however the finished tart they practically melted into the cheese which was nice (and i think i when i make it again i will do the same)

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• helsbels

  07 August 2011

  helsbels commented on this recipe

  Beautiful! I doubled the egg and cheese for the filling but my pastry made 1 big one and 3 mini tarts. I also put some chunks of goats cheese on top with the tomatoes - delicious. Enough to freeze for later.

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• helsbels

  07 August 2011

  helsbels rated this recipe

  

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• MrsPorter

  10 August 2011

  MrsPorter rated and commented on this recipe

  

  enjoyed making this, very easy, looks, smells and tastes beautifull, although i did double the filling as it spread very thin

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• K!

  27 August 2011

  K! rated and commented on this recipe

  

  Really tasty veggie tart. I took advice of others and also doubled filling and it worked well, needed ten mins extra cooking. will cook again with my glut of toms in greenhouse.

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• Alice

  28 August 2011

  Alice rated and commented on this recipe

  

  Really nice and simple to make. I agree on the double filling and the pastry was just perfect! I'll make it again. Served with a simple salad was just the way to do it!

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• Nessia

  18 September 2011

  Nessia rated this recipe

  

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• RoseE

  03 October 2011

  RoseE commented on this recipe

  how to freeze the tart? do you the tart cooked and how long will it last

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• WEEZIE

  05 October 2011

  WEEZIE rated and commented on this recipe

  

  I roasted the tomatoes in the oven first with thyme, sage, olive oil and salt and pepper because they were a bit squidgy. I doubled the filling quantitiesas suggested and was very pleased with the results. Will make again..

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• Harriet

  07 October 2011

  Harriet rated this recipe

  

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• Lulubell

  08 December 2011

  Lulubell rated and commented on this recipe

  

  Not enough filling ! I doubled the filling but added an extra egg on top of that. Also the tomatoes were too soggy for my taste so next time I will grill them before putting them on the quiche and in the oven. And if you don't have baking beans no worries I just chucked the pastry in the oven uncovered :)

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• staples

  21 February 2012

  staples commented on this recipe

  We modified the recipe to suit aged goat cheddar, which is tangier and sweeter than cow cheddar - see http://fiveacresfarm.blogspot.co.nz/2012/02/aged-goat-cheddar-and-tomato-tart.html . The end result was excellent, and was even better cold.

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• Abi

  27 September 2012

  Abi rated and commented on this recipe

  

  Took on board the reviews, doubled the 'filling' but otherwise followed recipe to the letter. Very tasty, even the children loved it!!

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• JulesTheNorweegie

  17 January 2013

  JulesTheNorweegie rated and commented on this recipe

  

  This tasted delicious! I only wish there had been a little more filling, ie. one more egg and perhaps a tiny bit more light grated cheese. But that is something i suppose I can fix myself next time I make it. I also added a little oregano in the mix, belissimo! You can see the one I made on my food blog here: http://julesthenorweegie.blogspot.co.uk/

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Ingredients

• 12 small tomatoes , halved
• olive oil
• 1 tsp Dijon mustard
• 50g mature cheddar
• 1 egg , beaten
• 2-3 sprigs thyme , leaves picked

PASTRY

• 200g plain flour
• 100g butter , chilled and diced
• 50g mature cheddar , grated
• cayenne pepper , a pinch

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1 hr 15 mins

Ingredients

• 12 small tomatoes , halved
• olive oil
• 1 tsp Dijon mustard
• 50g mature cheddar
• 1 egg , beaten
• 2-3 sprigs thyme , leaves picked

PASTRY

• 200g plain flour
• 100g butter , chilled and diced
• 50g mature cheddar , grated
• cayenne pepper , a pinch

PER SERVING

503 kcalories, protein 13.6g, carbohydrate 41.1g, fat 32.7 g, saturated fat 19.1g, fibre 2.1g, salt 1.07 g

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