Tomato tarts

Tomato tarts

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(2 ratings)

Ready in around 45 minutes


Makes 4
An excellent way of using up an excess of home grown tomatoes

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 175g plain flour
  • 85g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 85g strong cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 3 eggs



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

  • 2 tbsp Dijon mustard
  • 4 tbsp crème fraîche
  • 250g cherry tomato
  • sprig thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…


  1. Heat oven to 180C/fan 160C/gas 3. Blitz the flour, butter and cheddar in a food processor until the mixture resembles breadcrumbs, then add one lightly beaten egg and whizz again until it forms a ball. Use the pastry to line 4 individual tart cases, then chill for 10 mins. Line the pastry cases with greaseproof paper, fill with baking beans and bake for 7 -10 mins until the pastry feels dry. Remove the paper and baking beans and continue to cook for a further 2 - 3 mins until lightly golden, then remove from the oven.

  2. Make the custard by mixing the remaining eggs into the Dijon mustard and crème fraiche. Scatter the halved cherry tomatoes on the base of the tarts, sprinkle over the thyme leaves and pour over the custard. Bake for 10 mins, turn the oven down to 150C/fan 130C/gas 3, then bake for a further 15 mins until the custard is just set. Cool slightly before serving.

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Comments, questions and tips

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Richard Kidd's picture
Richard Kidd
12th Aug, 2018
A great looking recipe, but always makes it a bit more difficult for the amateur cook when you you talk about 'individual tart cases' - no doubt practice helps along the way. Based on the ingredient quantities, it would be very helpful to know diamater and perhaps depth of tart cases for the specified ingredients
21st Aug, 2016
Really delicious! Did use home grown cherry tomatoes so the flavour was extra good but think this would work with any cherry toms. Made 8 little tarts because my tins are quite shallow.
TheEightHours's picture
15th Jun, 2015
Try our gluten free recipes with roasted beetroot and tomato...
21st Apr, 2014
Very tasty and different use for tomatoes that would have ended up in another sauce instead. The recipe ended up making six in my tart tins so we now have a bonus lunch tomorrow!
Katie H
27th Jun, 2013
Great!, I didn't use a food possessor and this recipe still worked great for me!, defiantly recommend this recipe! :)
fififun's picture
15th Jun, 2012
do you think I could swap the creme fraiche for soured cream?
5th Sep, 2009
I am a keen amateur cook. Since we have quite a few cherry tomatoes on our plant in the garden, we decided to try this recipe. I have NEVER tried making pastry before, so this was a first for me. I haven't finished cooking it yet, so the proof of the pudding..... However, one remark. The recipe only calls for 2 eggs, and, since the pastry called for "eggs", in the plural, I used them both. Then to discover that I had to add more eggs in the mixture. Would therefore suggest amending the recipe slightly. So, holding thumbs that it works! Mike Squires.
1st Jun, 2009
fl00se - I asked about this and was told it was a variation on another recipe from the same issue of the magazine ( The missing quantities are 2 tbsp dijon mustard, 4 tbsp crème fraiche.
22nd Jan, 2008
Ummmm! there are no quantaties for this recipe.....has anyone made them.....
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