The best delicious Tomato Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tomato Tart recipe today!
Hello my friends, this Tomato Tart recipe will not disappoint, I promise! Made with simple ingredients, our Tomato Tart is amazingly delicious, and addictive, everyone will be asking for more Tomato Tart.
What Makes This Tomato Tart Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Tomato Tart.
Ready to make this Tomato Tart Recipe? Let’s do it!
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750 g Firm ripe tomatoes
250 g Frozen puff pastry; thawed
125 g Gruyere cheese
25 g Butter
4 tb Double cream
2 Free range eggs
Salt and pepper
1 Handful torn fresh basil
-leaves
Put the tomatoes in a bowl, cover with boiling water for about 30 seconds
then plunge into cold water. Peel off the skins then cut into quarters.
Hold the quarters over a colander and squeeze gently to remove excess
liquid. Chop the flesh and leave to drain in the colander for 10 minutes.
Preheat the oven to 220C/425F/gas 7. Preheat a heavy baking tray. On a
lightly floured surface, thinly roll out the pastry and use to line a
23-25cm fluted tart tin fitted with a removable base. Grate the cheese and
sprinkle 25g of cheese over the pastry base.
Put the butter in a bowl and beat until soft then work the remaining cheese
and cream into the butter to form a fluffy paste. Beat the eggs then beat
into the mixture. Season lightly with salt and pepper and add the basil.
Season the tomatoes with salt and pepper and spread evenly over the pastry
case. Spoon the egg and cheese mixture over the tomatoes.
Yields
4 servings
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