Simple Cheese & Tomato Tart
Using ripe tomatoes from the garden, layered on top of a bed of freshly made homemade sage pesto, you can throw together this tasty yet simple cheese and tomato tart in 45 minutes.
Servings: 4
Calories: 628kcal
Equipment
- Baking tray 40x30cm/16x12"
Ingredients
- 320 g pack of ready-made puff pastry I used 'Jus-Rol, ready rolled sheet
- 1 tsp olive oil
- 150 g shallots
- 1/2 quantity of sage pesto Or all of it if you choose to dot it on the top of the tart per the photo
- 500 g tomatoes
- 50 g cheddar cheese
- Black pepper
Instructions
- Preheat the oven to 180 °C
- Place the un-rolled sheet of puff pastry on a baking sheet (approximately 40x30cm) keeping it on the greaseproof paper already in the packet. Score a 2cm/1” wide border all around the pastry edge. Place in the pre-heating oven for 20 minutes.
- Heat the oil in a small pan and add in the finely sliced rounds of shallots. Cook on a medium-high heat for roughly 5 minutes until softened, but being careful not to brown.
- In the meantime, slice your tomatoes and grate the cheddar cheese.
- When the pastry has had 20 minutes, remove from the oven. Spread the homemade sage pesto within the border – leaving the border edge clean.
- Onto the pesto, scatter over the pre-cooked shallots. Then, you want to layer your sliced tomatoes in rows. Sprinkle on the cheese evenly.
- Return the tart to the oven for another 20 minutes.
- When the time is up, remove the tart from the oven and allow to cool for 5 minutes before sliding on a serving board.
- Serve alongside a crisp green salad of your choice with a French vinaigrette dressing.
Notes
- I used a packet of 'Jus-Rol, ready rolled puff pastry sheet (320g)
- You could substitute the sage pesto for another herb flavour such as rocket and basil pesto or kale pesto. Or to make life even simpler you can opt for a jar of ready bought pesto.
- You can choose to dot the remainder of the other half of the sage pesto on top of the tart to really 'up' the sage flavours.
- The type of cheese is up to you. Grated hard mozzarella, or a mild blue cheese like a gorgonzola would also work.
- A final sprinkling of pine nuts on the top of the tart before baking for the last 20 minutes is also a great addition.
Nutrition
Calories: 628kcal | Carbohydrates: 49g | Protein: 12g | Fat: 43g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 14mg | Sodium: 479mg | Potassium: 480mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1572IU | Vitamin C: 20mg | Calcium: 155mg | Iron: 3mg