Slow-roasted tomato & gruyère tart
- Preparation and cooking time
- Prep:
- Cook:
- Plus 1½ hours for the tomatoes
- More effort
- Serves 6
Skip to ingredients
For the pastry
- 200g plain flourplus extra for dusting
- 100g buttercut into small pieces
- 50g grated gruyère(or vegetarian alternative)
For the filling
- 500g smallish vine tomatoeshalved
- 1 tbsp olive oil
- handful basil leavestorn
- 3 tbsp pesto(choose a vegetarian one)
- 2 eggs
- 150ml single cream
- 150ml milk
- 100g grated gruyère(or vegetarian alternative)
- handful black olives
Nutrition: per serving
- kcal496
- fat35g
- saturates18g
- carbs30g
- sugars5g
- fibre2g
- protein17g
- salt1glow
Method
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.
