Warm tomato, mustard and gruyère tart

  • serves 4
  • Easy

A great vegetarian tart. A delicious colourful Mediterranean meal, with crisp homemade pastry – perfect for an al fresco summer lunch.



  • red pepper 1, sliced
  • onion 1, halved and sliced
  • olive oil
  • Dijon mustard 2 tbsp
  • gruyère 100g, grated
  • vine tomatoes 4-5, thinly sliced
  • black olives a handful of pitted, halved
  • basil a small handful of leaves


  • plain flour 200g
  • butter 100g, straight from the fridge
  • Grana Padano 50g, finely grated
  • egg 1


  • Step 1

    To make the pastry, whizz the flour and butter in a food processor until it resembles breadcrumbs. Stir in the Grana Padano, then the egg, and bring together to make a dough. Wrap in clingfilm and chill for 20 minutes.

  • Step 2

    To make the filling, cook the peppers and onion in 1 tbsp olive oil until very soft, about 15 minutes, then season.

  • Step 3

    Heat the oven to 190C/fan 170C/gas 5. Roll out the pastry to 20p thickness. Line a shallow tart tin (about 23cm) with the pastry, fill with baking parchment and beans, and blind bake for 10 minutes. Take out the paper and beans and bake for another 5 minutes.

  • Step 4

    Allow to cool a little, then spread base with the Dijon and sprinkle over the gruyère. Top with the pepper/onion mix, then a layer of tomato slices and the olives. Season really well and put back in the oven for another 15-20 minutes until the tomatoes are tender and pastry is cooked through and crisp. Scatter over basil before serving.

Nutritional Information

  • Kcals 617
  • Carbs 46.8g
  • Protein 19.9g
  • Fat 40.2g
  • Salt 1.82g
  • Fibre 3.6g