Slow-roasted tomato & Gruyère tart

Slow-roasted tomato & Gruyère tart

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(14 ratings)

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Cooking time

Prep: 35 mins Cook: 50 mins Plus 1½ hours for the tomatoes

Skill level

Moderately easy

Servings

Serves 6

Slow-roasting tomatoes will intensify their flavour and sweetness. Serve warm for best results

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
496
protein
17g
carbs
30g
fat
35g
saturates
18g
fibre
2g
sugar
5g
salt
1g

Ingredients

For the pastry

  • 200g plain flour, plus extra for dusting
  • 100g butter, cut into small pieces
  • 50g grated Gruyère (or vegetarian alternative)

For the filling

  • 500g smallish vine tomatoes, halved
  • 1 tbsp olive oil
  • handful basil leaves, torn
  • 3 tbsp pesto (choose a vegetarian one)
  • 2 eggs
  • 150ml single cream
  • 150ml milk
  • 100g grated Gruyère (or vegetarian alternative)
  • handful black olives

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Method

  1. Heat oven to 140C/120C fan/gas 1. Arrange the tomatoes over a baking sheet, cut-sides up. Brush lightly with oil and put a little basil on top of each. Bake for 1½ hrs until tomatoes are semi-dried. Remove from the oven and increase the heat to 190C/170C fan/gas 5.
  2. To make the pastry, tip the flour into a food processor with the butter and whizz until the mixture resembles fine breadcrumbs. Add cheese and 2-3 tbsp cold water and pulse until the dough comes together. Turn out onto a lightly floured surface and briefly knead.
  3. Roll out the pastry and line a 25cm flan tin, there’s no need to trim off the excess at this stage. Line the pastry with greaseproof paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans and continue cooking until crisp and light golden. Using a small, sharp knife, carefully trim off excess pastry.
  4. Spread the pesto over the base of the pastry case. Lightly whisk the eggs, then whisk in the cream and milk. Season with salt and pepper, then stir in the grated cheese. Pour into the pastry case and arrange the tomatoes over the top, cut-sides up. Scatter with olives and bake for 25-30 mins until puffed and golden, then leave to cool slightly before serving.

Recipe from Good Food magazine, May 2010

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Comments

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katie87's picture
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This is the daddy of all quiches!! Lush. Left to stand a little longer so it set beautifully. SO good!!

ruthy1972's picture
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Made this tart over the weekend as a starter for a dinner party. I wasn't dissapointed the results were wonderful. The pesto gave the tart a beautiful flavour I will definitely be using this recipe again. Only down side is it is very high in fat but most good tasting recipes sadly are!lol!x

anhtbnguyen's picture
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Made this with Emmental, great, easy recipe. Absolutely declicious.

anniejackson's picture
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Added an extra egg and bit of double cream as there wasn't quite enough filling for my quiche tin. Turned out really well and made a great vegetarian meal for friends. The tomatoes are delicious, I'm going to start making them to have with salads/sandwiches

estie83's picture

Lovely! Cheese in the pastry really makes this recipe special and the pesto gives the filling a lovely scent of basil.
I made half the amount in a smaller case and it worked fine, enough for a dinner for 2 with some salad.
Does need a little longer in the oven to set properly.

clarablackman's picture
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This was really delicious, quite high in fat for every day but perfect for a dinner party. There was quite a bit of leftover pastry so I cooked a few cheese straws as well with the leftovers, they too were great.

clarablackman's picture
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This was really delicious, quite high in fat for every day but perfect for a dinner party. There was quite a bit of leftover pastry so I cooked a few cheese straws as well with the leftovers, they too were great.

clarice's picture
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I made this exactly as the recipe and it was perfect,great flavour,plenty of filling and set well.

bean-208's picture

Didn't have any pesto, so used a tomato and olive stir in pasta sauce instead. Worked really well.

rachael199's picture
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Fantastic recipe. I wasn't convinced it was going to set, especially as I didn't have the patience to do the tomatoes as above. I just stuck them in the oven at 190*C for 20 mins, but the consistency was perfect. It is soft but in a really good way, unlike some other quiches which can be quite dry. However it might be worth noting that we left it to cool for about half an hour before eating so this probably helped it go from slightly wobbly to perfect.

jacquisbarr's picture
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The perfect veggie main dish as it looked and smelled as good as it tasted. Fantastic, will definitely make it again.

nickyshaw's picture
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I became a fan of this recipe whilst pregnant had a a fridge full of slow oven roasted tomatoes and cravings for pesto - I was not a basil lover and am now converted!

I have made this recipe repeatedly and it never fails.

I have also spilt the pastry into two smaller cases and made one to eat and one for the freezer, freezes beautifully.

I also now use the pastry recipe as my pastry recipe for individual chicken and mushroom pies or steak and ale pies as hubby won't eat anything else.

jbarugh's picture
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Brilliant, the filling was outstanding, just the right consistency and very tasty

elizabethr's picture
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Full of flavour, a really lovely tart.

bloxhamshula's picture
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I love this tart & i'm not usually one for food like this (not keen on egg or anything quiche like at all). I've made it 3 times already and have passed the recipe on to numerous people who've said it tastes amazing.

maartjed's picture
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Very nice although I found that the filling did not set very well; it remained rather wobbly despite the fact that I left the tart in the oven for longer than the specified time and at the right temperature (the crust and top were golden brown). Next time I will add an egg and use 300ml of cream instead of a mixture of cream and milk.

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