Tomato tarts

Ready in around 45 minutes


Makes 4
An excellent way of using up an excess of home grown tomatoes

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
Save to My Good Food
Please sign in or register to save recipes.


  • 175g plain flour
  • 85g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g strong cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 3 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp Dijon mustard
  • 4 tbsp crème fraîche
  • 250g cherry tomato
  • sprig thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…


  1. Heat oven to 180C/fan 160C/gas 3. Blitz the flour, butter and cheddar in a food processor until the mixture resembles breadcrumbs, then add one lightly beaten egg and whizz again until it forms a ball. Use the pastry to line 4 individual tart cases, then chill for 10 mins. Line the pastry cases with greaseproof paper, fill with baking beans and bake for 7 -10 mins until the pastry feels dry. Remove the paper and baking beans and continue to cook for a further 2 - 3 mins until lightly golden, then remove from the oven.

  2. Make the custard by mixing the remaining eggs into the Dijon mustard and crème fraiche. Scatter the halved cherry tomatoes on the base of the tarts, sprinkle over the thyme leaves and pour over the custard. Bake for 10 mins, turn the oven down to 150C/fan 130C/gas 3, then bake for a further 15 mins until the custard is just set. Cool slightly before serving.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (8)

hilaryys's picture

Really delicious! Did use home grown cherry tomatoes so the flavour was extra good but think this would work with any cherry toms. Made 8 little tarts because my tins are quite shallow.

flower1234's picture

Very tasty and different use for tomatoes that would have ended up in another sauce instead. The recipe ended up making six in my tart tins so we now have a bonus lunch tomorrow!

Katie H's picture

Great!, I didn't use a food possessor and this recipe still worked great for me!, defiantly recommend this recipe! :)

fififun's picture

do you think I could swap the creme fraiche for soured cream?

mikesquires's picture

I am a keen amateur cook. Since we have quite a few cherry tomatoes on our plant in the garden, we decided to try this recipe. I have NEVER tried making pastry before, so this was a first for me. I haven't finished cooking it yet, so the proof of the pudding..... However, one remark. The recipe only calls for 2 eggs, and, since the pastry called for "eggs", in the plural, I used them both. Then to discover that I had to add more eggs in the mixture. Would therefore suggest amending the recipe slightly.

So, holding thumbs that it works!

Mike Squires.

fl00se's picture

Ummmm! there are no quantaties for this recipe.....has anyone made them.....

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…