Roasted tomato tart with double-cheese crust

Roasted tomato tart with double-cheese crust

Roasted tomato tart with double-cheese crust

A quick and simple tin-free tart with vibrant tomato topping and homemade cheddar and Parmesan pastry

  • plus chilling
  • Serves 8
  • Easy

Nutrition per serving

  • Calories 380
  • Carbohydrates 42
  • Saturated Fat 11
  • Sugar 7
  • Protein 11
  • Fat 19
  • Fiber 4
  • Salt 1.1

Ingredients

  • 3-4 onions, sliced

  • 1 tbsp butter

  • olive oil, for drizzling

  • 2 tsp sugar, plus a pinch

  • 2 thyme sprigs leaves stripped, plus an extra sprig

  • 5 sage leaves, shredded then finely chopped

  • 85g fresh breadcrumbs

  • 25g fresh Parmesan (or vegetarian alternative), grated

  • 500g tomatoes (a mix of varieties looks great), thickly sliced

  • 300g plain flour, plus extra for dusting

  • 100g cold butter, cubed

  • 85g mature cheddar, cubed

  • ½ tsp salt

  • 25g parmesan (or vegetarian alternative), grated

  • green salad, to serve (optional)

Method

  1. Make the pastry first. Put the flour, butter, cheddar and salt in a food processor. Pulse a few times, just until the butter and cheese are in smaller pieces. Measure 150ml of very cold water into a jug. Drizzle the water into the pastry, little by little, pulsing between additions, until it comes together into a rough ball – it will feel quite doughy. Wrap in cling film and chill for 1 hr.

  2. Meanwhile, in a pan over a low heat, very gently soften the onions in the butter and a drizzle of olive oil. Stir in the sugar, thyme and sage, turn up the heat and cook for a few mins more until golden and sticky. Season and set aside to cool a little.

  3. Heat oven to 200C/180C fan/gas 6. Dust a big baking sheet with more flour, then roll out the pastry on it to a rough circle, a little more than 0.5cm thick. Mix the onions with the breadcrumbs and Parmesan.

  4. Leaving a good 5cm border all the way round, spread the onion mixture over the base, then arrange the tomatoes on top. Hand-roll and pinch the pastry edges up around the filling, pressing firmly to hold. Scatter over more thyme, plenty of seasoning and a pinch of sugar. Can now be covered and chilled for up to 12 hrs.

  5. Drizzle with a little olive oil and bake for 25 mins until the pastry is crisp and golden. Serve warm or at room temperature, with a big salad, if you like.