Serves 6
This tart is easy to make and really delicious so it’s perfect for Meatless Mondays. You can make this with or without a Thermomix, but it’s the addition of the cheese to the pastry that makes it really flaky, crisp and flavoursome! I like to double the recipe and make one for now, and freeze one for later!
Ingredients – Traditional
10 cherry tomatoes, halved
1 tablespoon olive oil
2 eggs, lightly beaten
1 teaspoon Dijon mustard
40g tasty cheddar
FOR THE CHEESE PASTRY
1 1/3 cup (200g) plain flour
100g butter , chilled and diced
1/3 cup (40g) tasty cheddar, grated
1/8 teaspoon sweet paprika
1 egg, lightly beaten
1 tablespoon iced water
How to – Traditional
- To make the cheese pastry place the flour and butter into a food processor and pulse until the mixture resembles breadcrumbs. Add the cheese and paprika and pulse to combine. Add the egg and enough iced water to form a dough.
- Turn the dough out onto a lightly floured surface and lightly knead until smooth. Shape the dough into a disc and wrap in plastic wrap. Chill in the fridge for 30 minutes.
- Meanwhile, preheat oven to 190C/170C fan-forced. Line baking tray with baking paper. Place tomatoes cut -side down, on the tray and drizzle with olive oil. Season and bake for 10 minutes.
- When the tomatoes are cool enough to handle, peel them and throw away the skin.
- Roll out the pastry on a lightly floured surface until large enough to line a 23cm tart tin. Carefully place the pastry into the tin to cover the base and sides. Trim the edges, cover with baking paper and fill with baking weights or dried beans. Bake for 10 minutes. Remove the paper and weights and bake for another 5-10 minutes until golden. Allow to cool.
- Combine mustard, cheese and the two eggs in a medium bowl and spread on the tart. Arrange tomatoes (seed side up) over cheese mixture and season well.
- Bake for 20- 25 minutes, until golden brown. Serve warm.
Ingredients – Thermomix
40g tasty cheddar, cubed
10 cherry tomatoes, halved
1 tablespoon olive oil
2 eggs, lightly beaten
1 teaspoon Dijon mustard
FOR THE CHEESE PASTRY
40g tasty cheddar
200g plain flour
100g butter , chilled and diced
1/8 teaspoon sweet paprika
1 egg
1 tablespoon iced water
How to – Thermomix
- Place 80g of cheddar in TM bowl and grate for 3 seconds on speed 8. Set aside.
- To make the cheese pastry place the flour, butter and paprika in TM bowl and mix for 10 seconds on speed 6.
- Add half the cheese (40g), egg and enough iced water (about 1 tablespoon) to TM bowl and knead for 10-20 seconds on interval speed to form a dough.
- Turn dough out onto a lightly floured surface and lightly knead until smooth. Shape the dough into a disc and wrap in plastic wrap. Chill in the fridge for 30 minutes.
- Meanwhile, preheat oven to 190C/170C fan-forced. Line baking tray with baking paper. Place tomatoes cut -side down, on the tray and drizzle with olive oil. Season and bake for 10 minutes.
- When the tomatoes are cool enough to handle, peel them and throw away the skin.
- Roll out the pastry on a lightly floured surface until large enough to line a 23cm tart tin. Carefully place the pastry into the tin to cover the base and sides. Trim the edges, cover with baking paper and fill with baking weights or dried beans. Bake for 10 minutes. Remove the paper and weights and bake for another 5-10 minutes until golden. Allow to cool.
- Combine mustard and 2 eggs in TM bowl and mix for 10 seconds on speed 4. Add cheese and mix for 10 seconds on reverse speed 3. Spread mixture onto the tart. Arrange tomatoes (seed side up) over cheese mixture and season well.
- Bake for 20- 25 minutes, until golden brown. Serve warm.
Other info
Prep time: 30 minutes + chilling Cooking Time: 50 minutes
TO FREEZE Cool the tart completely. Remove from the pan. Wrap in baking paper, then in foil. Label, date and freeze for up to 3 months. If you are taking this dish to someone’s house for dinner, partially thaw in fridge and transport in a chiller bag.
TO THAW Thaw tart overnight in the fridge. Preheat baking tray in oven at 180C/160C fan-forced. Place tart on preheated tray and bake for 15 minutes, until heated through. Remove from the oven, allow to stand for 5 minutes. Cut into wedges and serve.
