recipes

Tomato and Gruyere Tart

  • PREP TIME 25 minutes
  • COOK TIME 1 hr
  • SERVES 6 servings
  • SKILL LEVEL Easy
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Ingredients

Pastry

  • 150 gm plain flour
  • 150 gm self-raising flour
  • ½ tsp fine salt
  • 50 gm gruyere cheese, grated
  • 100 gm cold unsalted butter, diced
  • 125ml cold buttermilk

Filling

  • 40gm unsalted butter
  • 1 medium onion, finely diced
  • 3 sprigs thyme, finely chopped
  • 1 garlic clove, finely minced
  • 600 gm cherry tomatoes, cut in half
  • 150 gm gruyere cheese, coarsely grated
  • 2 tablespoons plain flour
  • Sea salt and freshly ground black pepper
  • 1 egg beaten, for brushing

Method
  • 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, 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 before removing from the tin and serve at room temperature.

 

 

Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au