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Slow-roasted tomato & gruyère tart

Ingredients

  1. Step 1 200g plain flour , plus extra for dusting
  2. Step 2 100g butter , cut into small pieces
  3. Step 3 50g grated gruyère (or vegetarian alternative)
  4. Step 4 500g smallish vine tomatoes , halved
  5. Step 5 1 tbsp olive oil
  6. Step 6 handful basil leaves , torn
  7. Step 7 3 tbsp pesto (choose a vegetarian one)
  8. Step 8 2 eggs
  9. Step 9 150ml single cream
  10. Step 10 150ml milk
  11. Step 11 100g grated gruyère (or vegetarian alternative)
  12. Step 12 handful black olives
Slow-roasted tomato & gruyère tart
Calories: 496 Carbohydrate: 30 g Protein: 17 g Fat: 35 g
Cook time: 180 minutes Prep time: 35 minutes Total time: 215 minutes Servings: 6

TAGS

Lunch Main course British Bank holiday Buffet Cheese and tomato flan Cheese and tomato quiche Dinner party Entertaining Gruyère Gruyere cheese Mary Cadogan Quich Savoury tart summer Vegetarian Vine tomato Vine tomato Weekend

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.