Fresh Tomato Tart
This Tomato Tart showcases both the look and taste of sweet, seasonal tomatoes. A pastry case holds the sliced tomatoes which are surrounded by a savoury custard made with eggs, cream and strong cheddar cheese. A few chopped chives are added to enhance the flavour.
This Tomato Tart can be eaten hot, warm or at room temperature. It is a great vegetarian make-ahead recipe which can be served at lunch or dinner or taken on a picnic.
I make a lot of tomato-based dishes but in many of them the tomatoes are reduced to a sauce. The taste is great but it doesn’t look so pretty! My aim was to create a tart where their beauty and variety could be seen as well as their taste enjoyed. There are so many different varieties now available in stores, or to grow in your garden, in such a range of sizes and colours from yellow to orange to deep red. They look beautiful and are great eaten just as they are in salads or as an accompaniment to cold dishes. However, I came up with the idea for my Tomato Tart because I wanted a cooked dish which retained their beautiful colours and shapes as well as highlighting their taste.
What you need to know about this Tomato Tart recipe
- I generally make my own pastry. I was a late learner when it came to pastry and for years used ready-made versions. However, a few years ago I decided I had to get to grips with pastry-making and discovered how easy it is. So, if you have the time to make your own pastry, it is really worth doing as the taste will be much better than anything you can buy in the shops. However, if you don’t have the time or inclination, you can make this recipe using ready-made pastry and it will still taste pretty good.
- Whether you are making your own pastry or using ready-made, it is really important to bake the empty pastry case in the oven for 15 minutes before you add the filling (step 3). This sets the pastry and means that it is properly cooked so it will be crisp and delicious rather than soft and soggy.
- You can easily remove the skins from the tomatoes by immersing them in boiling water and then cooling them down in cold water (step 4). Make sure that you don’t leave them in the boiling water for too long or they will start to cook and may go a bit mushy.
- I use a strong, extra-mature cheddar cheese in this recipe. You can use other hard cheeses but make sure you use one with a strong flavour. You need this to balance the sweetness of the tomatoes.
- In this recipe, I add chopped chives to the Tomato Tart. I often add chives to a tomato salad and think that the combination works well together. However, you could use other herbs if you prefer. I think basil or oregano would be good alternatives.
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Other quiche and tart recipes
I make a lot of quiches and savoury tarts. In my view, they are one of the most versatile and useful dishes. They are easy to make and easy to divide into portions. Also, they can be made in advance and they can be served hot or cold. There are a lot of vegetarian options which still seem to please meat-eaters and there are lots and lots of possible flavour combinations. In addition to this Tomato Tart, some of my favourites from this are listed below.
- Asparagus Quiche
- Beetroot Tart
- Butternut Squash Tart with Chilli and Sage
- Caramelised Onion Tart
- Carrot Tart
- Crab and prawn tart with chilli, lime and coriander
- Feta Quiche with Roasted Peppers
- Garlic Tart
- Herb Tartlets
- Onion and Wild Garlic Tart
- Shallot Tart with Thyme and Anchovy
- Smoked Salmon Tart with Prawns
- Spinach Tart
Fresh Tomato Tart recipePrint
This make-ahead, vegetarian Tomato Tart using sweet, juicy tomatoes, fresh chives and tangy cheese is the perfect choice for a summer lunch or picnic.
For the pastry:
- 275 g (10 oz) plain flour
- 125 g (4 oz) fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
- A little water
For the filling:
- 150 ml (5 fluid oz) double cream
- 4 eggs
- 150 g (5 oz) strong cheddar cheese (grated)
- Salt and pepper
- A large bunch of fresh chives (around 15 stems)
- 6–7 assorted tomatoes – I use various sizes and colours as I think it looks nice!
- Set your oven to 180 C, 350 F or Gas Mark 4.
- Make the pastry. Put the flour in a bowl. Add the fat and combine – either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs. Season with salt and pepper. Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
- Roll out your pastry and use it to line your quiche or flan dish. Bake for 15 minutes in the oven to allow the pastry to “set”. This will stop the filling making it soggy.
- Remove the skins from your tomatoes. I find the easiest way to do this is to immersing them in boiling water for around 1 minute and then immersing in cold water to cool them down (so that they are not too hot to handle and do not continue to “cook”). The skins should then be easy to peel off the tomatoes.
- When you have skinned the tomatoes, slice them into thin discs.
- Crack the eggs into a mixing bowl, add the cream, and beat until combined. Finely grate the cheddar cheese and add to the mixture.
- Chop your fresh chives and add them to the egg, cream and cheese mixture and season with salt and pepper. Pour the mixture into your pastry case.
- Place the tomato discs on top of the mixture in the pastry case.
- Place your quiche or flan dish in the oven and cook for 25 minutes.
- The tart can be eaten hot, room temperature or cold.
Keywords: tomato, tart
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