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

1. Heat your oven to 190c/170 for fan assisted overs or gas mark 5.
2. Add the butter and the flour to a food processor and blend until it resembles breadcrumbs.
3. Add the grated gruyere cheese and 2 to 3 tbsp of cold water and pulse the mixture until is becomes a dough.
4. Roll out on a floured surface until it fits in a 25cm flan tin.
5. 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.
6. Cook in the pre-heated oven for approximately 15 mintues or until crips and golden. Trim off any edges.

For the Filling

1. Skin your tomatoes by lightly scoring them and placing them in boiling water fora minute.
2. Cut each one in half and arrange them seeds side down in your cooked pastry case.
3. Mix together the cheese, cream, anchovy and mixed herbs.
4. Place a tbsp of the cheese and cream mix on top of each tomato half and spoon any excess mix around the tomatoes.
5. 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.
6. Serve warm with a green salad or wait until it cools down.

Have you tried my tomato tart recipe? Please let me know in the comments below.