Tomato and Gruyere tart

Man, I love anything wrapped in crispy, crumbly pastry! It’s definitely at the top of my guilty pleasure list, in sweet or savoury form, I find pastries so hard to resist!!

This week I’m giving you my Tomato & Gruyere Tart recipe for your meat-free Monday inspiration. The buttermilk in the pastry makes it really flaky and it goes perfectly with the sweet cherry tomatoes. If you can’t find Gruyere cheese a good cheddar will be just as delicious. Karen x

What you’ll need:

Cheesy Pastry
150g plain flour
150g self-raising flour
½ tsp fine salt
50g Gruyere cheese, grated
100g cold unsalted butter, diced
125ml cold buttermilk

Filling
40gm unsalted butter
1 onion, finely diced
3 sprigs thyme, finely chopped
1 clove garlic, minced
600g cherry tomatoes, halved
150g Gruyere cheese, coarsely grated
2 tbs plain flour
1 egg beaten, for brushing
sea salt & freshly ground black pepper

What to do:

For the pastry, place the flours, salt, cheese and butter in the bowl of a food processor and pulse until the butter resembles coarse breadcrumbs; add the buttermilk and pulse again until the dough comes together when pressed. Tip out into a floured bench and knead briefly until it comes together, cut in half and form 2 disc shapes; cover in plastic wrap and refrigerate for 1 hour.

Preheat oven to 180°C Fan oven. Grease and flour a deep 23cm loose-bottom tart pan.

Heat a frypan over low-medium heat, add the butter, onion and thyme and cook, stirring, until the onion is translucent then add the garlic and cook until fragrant but not brown, remove from heat and allow to cool slightly. Place the onion mixture in a bowl along with the tomatoes, cheese and flour, season with salt and a generous grinding of black pepper; mix well to combine.

Take the pastry out of the fridge and roll one out on a floured bench to a 30cm circle, use to line the tart tin, then pour in the filling and spread evenly; brush the edges of the pastry with egg. Roll out the remaining pastry to a 30cm circle and cut into even strips, then use to make a lattice pattern over the top of the tart – be as precise or haphazard as you like, it’ll still taste amazing. Gently press the ends of the lattice into the edge of the crust to stick them, trim the pastry around the tin and brush the top of the pastry with the egg wash. Bake for 45 minutes until golden. Cool slightly before removing from the tin and cutting into 6. Best served warm.

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