Tomato tart with cheddar crust

Tomato tart with cheddar crust

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(4 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 20 mins

Skill level

Easy

Servings

Serves 4

The perfect centrepiece for a summer meal

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
545
protein
13g
carbs
40g
fat
38g
saturates
21g
fibre
3g
sugar
6g
salt
1.38g

Ingredients

  • 175g plain flour
  • 85g butter
  • 85g strong cheddar, grated
  • 1 egg, lightly beaten
  • 2 tbsp Dijon mustard
  • 4 tbsp crème fraîche
  • 600g cherry tomatoes
  • sprig thyme

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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.

Recipe from Good Food magazine, September 2006

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Comments

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mother_ship's picture
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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
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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
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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
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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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