Tomato tart with cheddar crust
Cooking time
Prep: 15 mins Cook: 1 hr, 20 minsSkill level
EasyServings
Serves 4The 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
Buy Ingredients
Buy the ingredients for this recipe now via:
Want to know how this works? Read all about it here.
Method
- 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.
- 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.
- 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
You may also like
-
(0)
Tomato tarts
-
(4 )
Crab & ginger tart with a chilli dressing
-
(7 )
Rocket, mushroom & bacon quiche
-
(46 )
Goat's cheese, potato & onion tart
-
(2 )
Double cheese & onion soufflé tart
-
(19 )
Caramelised passion fruit & lime tart
-
(75 )
Roasted tomato, basil & Parmesan quiche
-
(75 )
Ultimate quiche Lorraine
Comments, questions and tips
Sign in or create your My Good Food account to join the discussion.
Comments
Show comments
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.