This tomato tart with gruyere cheese is easy to make and just as nice cold as it is warm. Served with a fresh green salad it makes a perfect family meal either for dinner or lunch. It takes about 40 minutes or less if you wish to use a ready made pastry case.
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Ingredients
For the Pastry Case
- 200g plain flour, plus a little extra for rolling
- 100g cold butter cut into small pieces
- 50g grated Gruyere cheese
- Cold Water
For the Filling
- 3 to 4 large plum tomatoes peeled
- 150g grated Gruyere Cheese
- 2 anchovy fillets or a dash of anchovy sauce
- 150ml double cream
- 1 tblsp mixed herbs
Method
For the Pastry Case
- Heat your oven to 190c/170 for fan assisted overs or gas mark 5.
- Add the butter and the flour to a food processor and blend until it resembles breadcrumbs.
- Add the grated gruyere cheese and 2 to 3 tbsp of cold water and pulse the mixture until is becomes a dough.
- Roll out on a floured surface until it fits in a 25cm flan tin.
- Line the tin with the pastry and place a layer of greaseproof paper on top weighted down with ceramic balls or dried peas or beans.
- Cook in the pre-heated oven for approximately 15 mintues or until crips and golden. Trim off any edges.
For the Filling
- Skin your tomatoes by lightly scoring them and placing them in boiling water fora minute.
- Cut each one in half and arrange them seeds side down in your cooked pastry case.
- Mix together the cheese, cream, anchovy and mixed herbs.
- Place a tbsp of the cheese and cream mix on top of each tomato half and spoon any excess mix around the tomatoes.
- Return to the over for 20 minutes or until the tomatoes have baked and the cheese mixture has melted so it looks like a quiche.
- Serve warm with a green salad or wait until it cools down.
Recommended Reading: Mini Quiche Recipe
Have you tried my tomato tart recipe? Please let me know in the comments below.