Heritage tomato, cheese and chutney tart
- August 2014
- Serves 8-10 (with leftover chutney)
- Hands-on time 40 min, simmering time 30-40 min, oven time 45-50 min, plus cooling
This tart really showcases the amazing summery flavours of tomatoes – perfect for a languid lunch or light supper.
- 42.2g (26.5g saturated)
- 23.8g (5.2g sugars)
Brushing egg over the base of a pastry case, then briefly baking prevents a soggy bottom, even with wet fillings.
If the tomatoes for the top are large, you’ll need fewer to cover the tart. Serve leftover chutney with cheese.
Make the pastry up to 3 days ahead, wrap in cling film and chill. Soften briefly out of the fridge before rolling. Or freeze for up to 3 months, then defrost and roll as in step 4. You could double the quantity of pastry and freeze half for later.
Make the tomato chutney at least 2 hours before you make the tart or up 2 weeks in advance. Keep in a sealed sterilised jar in the fridge.
To sterilise jars and lids, wash in soapy water, then rinse. Heat the oven to 120°C/fan100°C/gas ½. Put the jars and lids upside-down on a baking tray, then dry for 10 minutes.
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