Warm tomato, mustard and gruyère tart
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
- 1 red peppersliced
- 1 onionhalved and sliced
- olive oil
- 2 tbsp Dijon mustard
- 100g gruyèregrated
- 4-5 vine tomatoesthinly sliced
- a handful of pitted black oliveshalved
- a small handful of leaves basil
pastry
- 200g plain flour
- 100g butterstraight from the fridge
- 50g Grana Padanofinely grated
- 1 egg
Nutrition: per serving
- kcal617
- fat40.2g
- saturates0g
- carbs46.8g
- sugars0g
- fibre3.6g
- protein19.9g
- salt1.82g
Method
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.
