Tomato tart with cheddar crust

Tomato tart with cheddar crust

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(5 ratings)

Prep: 15 mins Cook: 1 hr, 20 mins

Easy

Serves 4
The perfect centrepiece for a summer meal

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal545
  • fat38g
  • saturates21g
  • carbs40g
  • sugars6g
  • fibre3g
  • protein13g
  • salt1.38g
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Ingredients

  • 175g plain flour
  • 85g butter

    Butter

    butt-err

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

  • 85g strong cheddar, grated

    Cheddar

    Ched-ah

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

  • 1 egg, lightly beaten

    Egg

    egg

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

  • 2 tbsp Dijon mustard
  • 4 tbsp crème fraîche
  • 600g cherry tomato
  • sprig thyme

    Thyme

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

Method

  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 the egg and whizz again until it forms a ball.

  2. Lightly dust a cool surface with flour and roll out the pastry. Line a 24cm loose-bottom tart tin with the pastry, then chill for 10 mins. Line the pastry case with greaseproof paper, fill with baking beans and bake for 15 mins. Remove the paper and baking beans and continue to cook for a further 10 mins, then remove from the oven.

  3. Mix together the Dijon mustard and crème fraîche and spread evenly over the pastry base. Halve the tomatoes, remove the stalk and arrange in the pastry case. Sprinkle with thyme and freshly ground black pepper. Return the tart to the middle of the oven and cook for 30 mins. Reduce the heat to 150C/fan 130C/gas 2 and cook for a further 30 mins. Serve warm or at room temperature.

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Comments (5)

mother_ship's picture
3.75

I used ricotta instead of creme fraiche but next time I would but a layer of parma ham under the tomatoes to stop the pastry getting soggy.

wirralnic's picture
5

I changed this simply as I was lazy and didn't have mustard, but a load of orange and red cherry tomatoes from my garden. I used shop bought pastry case, so mixed cheese in creme fraiche and added tomato puree(why not!) The result was absolutely delicious and I am making 2 more later to use up the very ripe tomatoes. Might try mustard on one and puree in the other.

marmiton's picture
4

Lovely recipe, just long to cook. Would do it again and serve with some salad.

tobymence's picture

Favourful recipe. Pastry hard work, stuck on completion. Base ingredient mustard/creme fraiche good. Visually good. Would not cook again.

hazysummer's picture
1

very disappointing
lots of work and the mustard / creme fraiche was horrid, and we had to scrape it off
underseasoned also

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