Slow-roasted tomato & Gruyère tart
By Mary Cadogan
Cooking time
Prep: 35 mins Cook: 50 mins Plus 1½ hours for the tomatoesSkill level
Moderately easyServings
Serves 6Slow-roasting tomatoes will intensify their flavour and sweetness. Serve warm for best results
Nutrition and extra info
Additional info
- Vegetarian
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
- 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.
- 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.
- 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.
- 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, questions and tips
Comments
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.
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.
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.