Slow-roasted tomato & gruyère tart

Slow-roasted tomato & gruyère tart

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(20 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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    For the pastry

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



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

    • 50g grated gruyère (or vegetarian alternative)



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


    • 2 eggs



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

    • 150ml single cream
    • 150ml milk



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

    • handful black olives


    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

    Sign in or create your My Good Food account to join the discussion.
    28th Dec, 2010
    The perfect veggie main dish as it looked and smelled as good as it tasted. Fantastic, will definitely make it again.
    16th Oct, 2010
    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.
    21st Aug, 2010
    Brilliant, the filling was outstanding, just the right consistency and very tasty
    12th Jul, 2010
    Full of flavour, a really lovely tart.
    3rd Jun, 2010
    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.
    28th Apr, 2010
    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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