Cheese, Onion and Tomato Tart
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...
- Mixed-color grape tomatoes1.15 kghalved
- Parmesan cheese50 gcubed
- Gruyère cheese50 gcubed
- Pistachios60 gshelled
- Extra virgin olive oilas needed
- Pink himalayan saltas needed
- Tomato2halved
- Shallot250 g
- Garlic clove3
- Shortcrust pastry1
- Extra virgin olive oil60 g
- Ricotta cheeseas needed
- Fresh thymeas needed
- Lemon zestas needed
Ingredients
- 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
Method
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