Cheese, Onion and Tomato Tart

by

Tenina Holder

Posted June 23, 2020 (Last updated January 12, 2022)

Serves

6

Total Time

1hrs 15mins

Calories

1286

The perfect spring light lunch, or call it dinner on a warm night. Just add a freshly tossed salad and some great bread. YUM. Everyone will love it!

Highly recommend using Mustard Shortcrust Pastry recipe fo...

recipe-image
    Ingredients

  • Mixed-color grape tomatoes icon
    Mixed-color grape tomatoes1.15 kghalved
  • Parmesan cheese icon
    Parmesan cheese50 gcubed
  • Gruyère cheese icon
    Gruyère cheese50 gcubed
  • Pistachios icon
    Pistachios60 gshelled
  • Extra virgin olive oil icon
    Extra virgin olive oilas needed
  • Pink himalayan salt icon
    Pink himalayan saltas needed
  • Tomato icon
    Tomato2halved
  • Shallot icon
    Shallot250 g
  • Garlic clove icon
    Garlic clove3
  • Shortcrust pastry icon
    Shortcrust pastry1
  • Extra virgin olive oil icon
    Extra virgin olive oil60 g
  • Ricotta cheese icon
    Ricotta cheeseas needed
  • Fresh thyme icon
    Fresh thymeas needed
  • Lemon zest icon
    Lemon zestas needed
    Method

  • 1. Pre-make and chill the mustard shortcrust pastry before beginning this tart recipe
  • 2. Toss tomatoes in a baking dish with plenty of olive oil and salt
  • 3. Do the same with the un-peeled shallots and garlic in another baking dish
  • 4. Roast - 15 min, 180°C
  • 5. Cool completely
  • 6. Drain the juices away from tomatoes and peel the shallots and garlic
  • 7. Increase oven temperature to 200°C
  • 8. Roll the pastry out on a floured Silpat mat
  • 9. Place parmesan and gruyere into the Thermomix bowl
  • 10. Chop with MC fitted - 6 sec, speed 8
  • 11. Remove from bowl
  • 12. To make pistachio oil, place all ingredients into the Thermomix (no need to clean after the cheese)
  • 13. Blend with MC fitted - 10 sec, speed 8
  • 14. Assemble the tart by spreading a small amount of ricotta or mascarpone on the pastry leaving about 2 cm circumference around the edges
  • 15. Sprinkle with about half of the milled cheese and a few thyme sprigs and the lemon zest
  • 16. Arrange the roasted tomatoes to fill the tart centre, add the shallots and garlic
  • 17. Finish with remaining cheese and about half of the pistachio oil
  • 18. Transfer to paper lined baking sheet
  • 19. Bake until golden brown - approx 20-25 min, 200°C, low rack
  • 20. Bake - 5 min, 250°C, middle rack with grill function
  • 21. Serve hot with the remaining thyme sprigs and pistachio oil

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