Recipe: Slow-roasted Tomato and Gruyère Tart
There is scarcely anything more comforting, in my opinion, than a great big quiche with crispy pastry and a super-cheesy filling. This tart, however, with its slow roasted tomatoes and black olives, lets me pretend i’m actualy a grown up while stuffing my face with cheese goo. It’s a winner all round…
Indulging immaturity aside, this tart is ACE! You can actually only convievably eat a modest serving at one sitting, as it is extremely rich, but you will be so happy you have leftovers to heat up the next day! I served the dish with a sharply dressed salad, which cut through the pesto-y-cheesy-creamy richness perfectly.
I am planning on using the pastry recipe with different fillings, as I loved the salty crispness that the gruyère brought to the mix. And, what’s more, it didn’t shrink! (Which must have been a first for me – perhaps I didn’t let my impatience get the better of me for once…)
Slow-roasted Tomato and Gruyère Tart
Adapted from BBC Good Food
Pastry
200g plain flour , plus extra for dusting
100g butter , cut into small pieces
50g grated Gruyère (or vegetarian alternative)
1 tbsp thyme leaves, chopped
Filling
500g smallish vine tomatoes , halved
1 tbsp olive oil
3 tbsp pesto
2 eggs
150ml single cream
150ml milk
100g grated Gruyère
handful black olives
Heat oven to 140C/120C fan/gas 1. Arrange the tomatoes over a baking sheet, cut-sides up. Brush lightly with oil. Bake for 1½ hrs until tomatoes are semi-dried. Remove from the oven and increase the heat to 190C/170C fan/gas 5.
To make the pastry, tip the flour into a food processor with the butter and whizz until the mixture resembles fine breadcrumbs. Add cheese, thyme and 2-3 tbsp cold water and pulse until the dough comes together. Turn out onto a lightly floured surface and briefly knead.
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.
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.
