Tomato tart with olive-oil pastry
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 3 tbsp olive oil
- 2 large onionshalved and finely sliced
- 2 cloves garliccrushed
- 2 tbsp Dijon mustard
- 100g gruyèregrated
- 50g Grana Padanograted
- 300g cherry tomatoeshalved (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.
