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Slow-roasted tomato & gruyère tart

Slow-roasted tomato & gruyère tart

A star rating of 4.8 out of 5.28 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus 1½ hours for the tomatoes
  • More effort
  • Serves 6

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

  • Vegetarian
Nutrition: per serving
low insalt1g


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


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.


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.


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.

Recipe from Good Food magazine, May 2010


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A star rating of 4.8 out of 5.28 ratings

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