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Roasted tomato tart with double-cheese crust

Roasted tomato tart with double-cheese crust

Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling
  • Easy
  • Serves 8

A quick and simple tin-free tart with vibrant tomato topping and homemade cheddar and Parmesan pastry

  • Vegetarian
Nutrition: per serving


  • 3-4 onions , sliced
  • 1 tbsp butter
  • olive oil , for drizzling
  • 2 tsp sugar , plus a pinch
  • 2 thyme sprigs leaves stripped, plus an extra sprig
  • 5 sage leaves, shredded then finely chopped
  • 85g fresh breadcrumb
  • 25g fresh parmesan (or vegetarian alternative), grated
  • 500g tomato (a mix of varieties looks great), thickly sliced

For the pastry


  • STEP 1

    Make the pastry first. Put the flour, butter, cheddar and salt in a food processor. Pulse a few times, just until the butter and cheese are in smaller pieces. Measure 150ml of very cold water into a jug. Drizzle the water into the pastry, little by little, pulsing between additions, until it comes together into a rough ball – it will feel quite doughy. Wrap in cling film and chill for 1 hr.

  • STEP 2

    Meanwhile, in a pan over a low heat, very gently soften the onions in the butter and a drizzle of olive oil. Stir in the sugar, thyme and sage, turn up the heat and cook for a few mins more until golden and sticky. Season and set aside to cool a little.

  • STEP 3

    Heat oven to 200C/180C fan/gas 6. Dust a big baking sheet with more flour, then roll out the pastry on it to a rough circle, a little more than 0.5cm thick. Mix the onions with the breadcrumbs and Parmesan.

  • STEP 4

    Leaving a good 5cm border all the way round, spread the onion mixture over the base, then arrange the tomatoes on top. Hand-roll and pinch the pastry edges up around the filling, pressing firmly to hold. Scatter over more thyme, plenty of seasoning and a pinch of sugar. Can now be covered and chilled for up to 12 hrs.

  • STEP 5

    Drizzle with a little olive oil and bake for 25 mins until the pastry is crisp and golden. Serve warm or at room temperature, with a big salad, if you like.

Goes well with

Recipe from Good Food magazine, July 2013

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Rating: 5 out of 5.3 ratings

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