I used to be a Come Dine with Me addict. In the early days I could binge watch them all day on a wet Sunday. Back then I saw someone make a simple tart with pastry, a smearing of mustard, sliced tomatoes and gruyere cheese. It was so easy and I loved it when I made if for myself. However, as per usual, I like to mess around with recipes and changed it up over the years.

This Tomato and Cheese Tart is still very easy to make. It just has more creamy cheese to contrast with the sweetness of the tomatoes. And more cheese is always a good idea!

I highly recommend having a few packets of ready rolled puff pastry on standby. You can have a delicious easy meal on the table in no time.

 

 

 

Useful tips & links:

• I never make my own puff pastry but do make sure that you buy a good quality butter pastry. If you do want to make your own, Delia has a great recipe for Quick Flaky Pastry here.
• You could make pastry cases and fill with the cheese mix and tomatoes after baking. I like to bake it all together as the tomatoes shrink slightly and it brings out their sweetness.
• I used comte here as I love the nutty flavour but it would work well with gruyere or similar cheese.
• This can be served cold or if you want to reheat it it only takes 5 minutes in an oven.
• Have a look at Caitriona’s delicious looking Tomato Tart on Wholesome Ireland.
• Another favourite tart of mine is this Asparagus Cheese and Ham Tart.

 

 

 

 

 

 

 

Tomato and Cheese Tart

Serves 4

 

Ingredients:

• A sheet of butter puff pastry
• 250g of ricotta cheese
• 100g of comte cheese grated, plus extra to serve
• 2 teaspoons of Dijon mustard
• The juice of half a lemon
• ¼ teaspoon of dried oregano, more if using fresh
• Salt and pepper
• 250g-300g of tomatoes, thinly sliced
• I egg, beaten
• Fresh basil leaves

Method:

• Take the pastry out of the fridge 30 minutes before you want to use it so that it is softer and easier to work with.
• Preheat your oven to 200c/180c fan/gas mark 6 and line a large baking sheet with parchment paper.
• Mix together the ricotta and comte cheese, the mustard, lemon juice and oregano. Taste and season, you might not need salt with the cheese but some black pepper will definitely be needed.
• Roll out the puff pastry and score a line about 2cm inside the border. Pierce the surface of the pastry inside this border to stop that puffing up while it bakes.
• Spread the cheese mix in an even layer inside the border. Arrange the sliced tomatoes on top and season with a little salt and pepper.
• Brush the beaten egg along the outside edge and bake in the oven for 20-25 minutes until the pastry has risen and is golden brown.
• Grate some more comte cheese over the tart and scatter some fresh basil leaves on top.
• Serve with a green salad with balsamic vinegar on the side.