Tomato tart with cheddar crust

Tomato tart with cheddar crust

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 15 mins Cook: 1 hr, 20 mins


Serves 4
The perfect centrepiece for a summer meal

Nutrition and extra info

  • Vegetarian


  • kcalories545
  • fat38g
  • saturates21g
  • carbs40g
  • sugars6g
  • fibre3g
  • protein13g
  • salt1.38g
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
  • 1 egg, lightly beaten



    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


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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  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.

Ads by Google

Comments, questions and tips

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

Comments (5)

mother_ship's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 2
  • 3
  • 4
  • 5

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

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…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.