Weekend
Roast tomato & cheddar tart
This is the recipe for the week the tomatoes are at their best. Sliced heirlooms and cheddar bake on a shortcrust base until the tomatoes blister and the pastry turns deep gold.
- Time
- 70 minutes
- Serves
- 4
- Published
Method
Step 1: Lay the tomato slices on kitchen paper, sprinkle with salt and leave for 15 minutes to draw out some juice.
Step 2: Heat the oven to 200°C. Line a 23 cm tart tin with the pastry, prick the base and scatter over the cheddar and spring onions.
Step 3: Pat the tomatoes dry and overlap them on top. Drizzle with olive oil and add thyme and pepper.
Step 4: Brush the pastry edge with beaten egg.
Step 5: Bake for 35–40 minutes until the pastry is deep golden. Cool for 10 minutes before slicing.
Kitchen tip
Salting the tomatoes first keeps the base crisp. Don't skip it.
More recipes
Weeknight 25 min
One-tray salmon with courgette & lemon
Fifteen minutes in the oven and only one tray to wash.
Breakfast 5 min
Overnight oats with berries
Five minutes the night before for a ready-made breakfast.
Weeknight 20 min
Greens, mushroom & lemon pasta
A bright, creamy pasta made in the time it takes to boil the water.