Tomato tart with olive-oil pastry

Name: Tomato tart with olive-oil pastry
Total time: 1 h
Yield: Serves 6
Ingredients: 3 tbsp olive oil; 2 large onions halved and finely sliced; 2 cloves garlic crushed; 2 tbsp Dijon mustard; 100g gruyère grated; 50g Grana Padano grated; 300g cherry tomatoes halved (use a variety of colours, if you like); 350g plain flour; 150ml olive oil

Save recipe

Serves 6

Easy

Total time: 1 hr

A star rating of 3 out of 5.1 ratingRate

loading...

Get 5 months for £5 when you subscribe today

Check out this vibrant tomato tart with moreish olive-oil pastry. Olive oil pastry can be a bit crumbly to work with but just patch up any holes with extra pastry. It cooks to a much paler colour than classic butter pastry yet the finished texture is lovely and flaky

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Try this tomato tart, then check out more tomato recipes, such as our tomato soup, tomato pasta and tomato tarte tatin.

Ingredients

Nutrition

3 tbsp olive oil
2 large onions

halved and finely sliced
2 cloves garlic

crushed
2 tbsp Dijon mustard
100g gruyère

grated
50g Grana Padano

grated
300g cherry tomatoes

halved (use a variety of colours, if you like)

PASTRY

350g plain flour
150ml olive oil

Nutrition: per serving

kcal642
fat40g
saturates9.7g
carbs53.4g
sugars7.1g
fibre4.7g
protein14.9g
salt1.7g

Method

step 1

To make the pastry, mix the flour with 1 tsp salt then stir in the olive oil and just enough water so it comes together as a dough (you’ll need about 4-5 tbsp). Roll out the pastry between 2 sheets of baking paper to the thickness of a 20p coin then use to line a 23cm or 24cm tart tin. Trim the edge and chill while you make the filling.
step 2

Heat 3 tbsp olive oil in a large non-stick frying pan and add the onions and a good pinch of salt. Fry very gently for 20-30 minutes or until meltingly soft and golden. Add the garlic and cook for another couple of minutes. Cool and mix in the mustard and cheeses.
step 3

Heat the oven to 190C/fan 170C/gas 5. Bake the tart shell for 20 minutes then take out and cool.
step 4

Spread the cheesy onions over the base of the tart. Sit the tomatoes on top in a single layer, cut-side up, and season. Put the tart back in the oven for another 20-25 minutes or until the pastry is crisp and the tomatoes are slightly golden. Serve just-warm.

Check out more of our savoury tart recipes...

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3 out of 5.1 rating

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue