Before we talk about this beauty, I just have to show you this…
HOW adorable right??!!! I didn’t even realize she was hiding in the bunch I picked up!!! I didn’t have the heart to slice her up though, she’s just way too pretty!!!
Ok so coming back to the tart… soooo simple…. Tomatoes are great right now… plump and luscious… so they are just perfect for salad… Roasting them AND making them the star of something is also fun right now which is why I thought this tart would be a good idea… and it’s a nice lunchtime addition to the table… slice it up and serve it with a green salad or even something more substantial…
You’ll find that this has a certain sweetness about it after roasting as the tomatoes will release their natural sugars… it’s really lovely… and the juice from them oozes out as you bit into a slice….talk about simple pleasures…This is also vegetarian… it does contain egg though… but it’s a great veggies alternative if you’re not fussing about the egg…
- tomatoes 12 small, halved or a mix of small and large, sliced…
- olive oil
- Dijon mustard 1 tsp
- mature cheddar 50g
- egg 2, beaten
- rosemary 2-3 sprigs, leaves picked
- plain flour 200g/ 2 cups
- butter 100g, chilled and diced
- mature cheddar 50g, grated
- Cracked black pepper
- cayenne a pinch
- Heat the oven to 190C.
- Slice the tomatoes quite thickly, place them on a baking tray and season with sea salt, cracked black pepper, chilli oil and rosemary. Bake for 10 minutes. Remove and set aside. To make the pastry put the flour and butter into a food processor and pulse until the mix resembles breadcrumbs. Stir in the cheese and cayenne, season, then add water to bring together into a dough. Roll out into a disk and Wrap in clingfilm and rest in the fridge for 15 minutes. Roll out the pastry and line a tart tin. You could use a round one or a rectangular one like I did. Cover with baking parchment or foil and beans then bake blind for 10 minutes. Take out the paper and cook for another 5-10 minutes. Cool.
- Mix the mustard, cheese and eggs and spread on the tart. Sit the tomatoes on top and sprinkle seasoning. Bake for 20 minutes.
- If you have any left over tomatoes, place them on top of the finished tart and sprinkle on some crumbled goats cheese if you wish! Serve warm or at room temperature!
- Recipe adapted from olive magazine
This is really a simple thing of beauty….just a few very easy and staple ingredients which you’ll probably have in your store cupboard…. It’s just coming up with an idea sometimes… so here it is!!:)
I was just thinking… this would also go really well with a cold glass of rose…! Just saying!;)