Slow-roasted tomato & Gruyère tart

Slow-roasted tomato & Gruyère tart

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

Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 50 mins

Plus 1½ hours for the tomatoes
Vegetarian

Vegetarian

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.
Try

Simple Caesar salad

Mash together 4 anchovies and 1 garlic clove with a little oil from the anchovy tin. Spread over 12 thin slices baguette and bake at 180C/160C fan/gas 4 for 10 mins until crisp. Cut each slice in half. Shred 1 head Cos lettuce into a large bowl, add the anchovy croutons and scatter over 50g grated Parmesan. Whisk together 2 tbsp mayonnaise, 2 tbsp white wine vinegar, 3 tbsp olive oil and 1 tsp Worcestershire sauce. Season and use to dress the salad.

Fennel, red onion & cucumber salad

Slice ½ cucumber diagonally, then halve the slices. Place in a colander and sprinkle with salt. Leave for 30 mins to drain, then rinse and pat dry. Finely shred 2 fennel bulbs and finely slice 1 red onion. Mix the cucumber, fennel and onion in a bowl. Whisk together 2 tbsp lemon juice, 1 tsp each clear honey and Dijon mustard plus some seasoning, then whisk in 3 tbsp olive oil and dress the salad.

Per serving

496 kcalories, protein 17g, carbohydrate 30g, fat 35 g, saturated fat 18g, fibre 2g, sugar 5g, salt 1 g

Recipe from Good Food magazine, May 2010.

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Latest comments and suggestions

  • Binder photo MaartjeD

    28 April 2010

    MaartjeD rated and commented on this recipe

    4 stars

    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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  • Binder photo MummyBoo

    03 June 2010

    MummyBoo rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Elizabeth

    12 July 2010

    Elizabeth rated and commented on this recipe

    5 stars

    Full of flavour, a really lovely tart.

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  • Binder photo mrjb

    21 August 2010

    mrjb rated and commented on this recipe

    5 stars

    Brilliant, the filling was outstanding, just the right consistency and very tasty

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  • Binder photo Marbella cook

    16 October 2010

    Marbella cook rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Silverfoxjake

    28 December 2010

    Silverfoxjake rated and commented on this recipe

    5 stars

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

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  • Binder photo BlueFish

    09 February 2011

    BlueFish rated and commented on this recipe

    5 stars

    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.

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  • Binder photo BEAN-208

    28 April 2011

    BEAN-208 commented on this recipe

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

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  • Binder photo Gaby

    23 June 2011

    Gaby rated and commented on this recipe

    5 stars

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

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  • Binder photo Clara

    29 April 2012

    Clara rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Clara

    29 April 2012

    Clara commented on this recipe

    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.

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  • Binder photo Es

    02 May 2012

    Es commented on this recipe

    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.

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  • Binder photo Annie

    19 May 2012

    Annie rated and commented on this recipe

    5 stars

    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

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  • Binder photo Miam miam

    10 June 2012

    Miam miam rated and commented on this recipe

    5 stars

    Made this with Emmental, great, easy recipe. Absolutely declicious.

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  • Binder photo Ruthy1972

    02 July 2012

    Ruthy1972 rated and commented on this recipe

    4 stars

    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

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  • Binder photo Kate

    29 September 2012

    Kate rated and commented on this recipe

    5 stars

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

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  • Binder photo Michie

    06 February 2013

    Michie rated this recipe

    5 stars

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Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 50 mins

Plus 1½ hours for the tomatoes
Vegetarian

Vegetarian

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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Per serving

496 kcalories, protein 17g, carbohydrate 30g, fat 35 g, saturated fat 18g, fibre 2g, sugar 5g, salt 1 g

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