7 January, 2019
Slow-Roasted Tomato & GruyèRe Tart
Posted in : Slow-Roasted, Tomato on by : c0l0rad0 Tags: Slow-Roasted, Tomato
Total calories: 3,202.28 kcal
Total fat: 232.94 g
From which, saturated fat: 124.80 g
BBC Good Food
Slow-roasting tomatoes will intensify their flavour and sweetness. Serve warm for best results
- 200.0g plain flour , plus extra for dusting
- 3.0 tbsp pesto (choose a vegetarian one)
- 2 eggs
- 100.0g butter , cut into small pieces
- handful basil leaves , torn
- 100.0g grated Gruyère (or vegetarian alternative)
- 150.0ml milk
- Ingredients FOR THE PASTRY
- handful black olives
- FOR THE FILLING
- 1.0 tbsp olive oil
- 150.0ml single cream
- 50.0g grated Gruyère (or vegetarian alternative)
- 500.0g smallish vine tomatoes , halved
- Heat oven to 140C/120C fan/gas 1. Arrange the tomatoes over a baking sheet, cut-sides up. Brush lightly with oil and put a little basil on top of each. Bake for 1½ hrs until tomatoes are semi-dried. Remove from the oven and increase the heat to 190C/170C fan/gas 5.
- To make the pastry, tip the flour into a food processor with the butter and whizz until the mixture resembles fine breadcrumbs. Add cheese and 2-3 tbsp cold water and pulse until the dough comes together. Turn out onto a lightly floured surface and briefly knead.
- Roll out the pastry and line a 25cm flan tin, there’s no need to trim off the excess at this stage. Line the pastry with greaseproof paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans and continue cooking until crisp and light golden. Using a small, sharp knife, carefully trim off excess pastry.
- Spread the pesto over the base of the pastry case. Lightly whisk the eggs, then whisk in the cream and milk. Season with salt and pepper, then stir in the grated cheese. Pour into the pastry case and arrange the tomatoes over the top, cut-sides up. Scatter with olives and bake for 25-30 mins until puffed and golden, then leave to cool slightly before serving.