Slow-roasted tomato & Gruyère tart

Slow-roasted tomato & Gruyère tart

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(16 ratings)

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

More effort

Serves 6
Slow-roasting tomatoes will intensify their flavour and sweetness. Serve warm for best results

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal496
  • fat35g
  • saturates18g
  • carbs30g
  • sugars5g
  • fibre2g
  • protein17g
  • salt1g
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Ingredients

    For the pastry

    • 200g plain flour, plus extra for dusting
    • 100g butter, cut into small pieces
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 50g grated Gruyère (or vegetarian alternative)
      Gruyère

      Gruyère

      groo-ee-yeah

      Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

    For the filling

    • 500g smallish vine tomatoes, halved
    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • handful basil leaves, torn
    • 3 tbsp pesto (choose a vegetarian one)
      Pesto

      Pesto

      Pess-toh

      Pesto is a generic Italian name for any sauce made by pounding ingredients together.

      The…

    • 2 eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 150ml single cream
    • 150ml milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 100g grated Gruyère (or vegetarian alternative)
      Gruyère

      Gruyère

      groo-ee-yeah

      Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

    • handful black olives

    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.

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    Comments, questions and tips

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    katie87
    29th Sep, 2012
    5.05
    This is the daddy of all quiches!! Lush. Left to stand a little longer so it set beautifully. SO good!!
    ruthy1972
    2nd Jul, 2012
    4.05
    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
    10th Jun, 2012
    5.05
    Made this with Emmental, great, easy recipe. Absolutely declicious.
    anniejackson
    19th May, 2012
    5.05
    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
    2nd May, 2012
    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
    29th Apr, 2012
    5.05
    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
    29th Apr, 2012
    5.05
    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
    23rd Jun, 2011
    5.05
    I made this exactly as the recipe and it was perfect,great flavour,plenty of filling and set well.
    bean-208
    28th Apr, 2011
    Didn't have any pesto, so used a tomato and olive stir in pasta sauce instead. Worked really well.
    rachael199
    9th Feb, 2011
    5.05
    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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