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)
For the pastry
- 250g plain flour, plus extra to dust
- 175g unsalted butter, chilled
- 2 medium free-range egg yolks (whites reserved; see tip)
- 1 tbsp fennel seeds
For the filling
- 200-350g assorted ripe heritage (or regular) tomatoes – see tips
- 1 tbsp plain flour, plus extra for dusting
- 300g mascarpone
- 50g parmesan or vegetarian alternative, grated
- 100g firm mozzarella, grated (we like Galbani Mozzarella Cucina, from Waitrose and Ocado)
- 3 medium free-range eggs and 2 extra yolks
- 100ml double cream
- 2 tsp Dijon mustard
- Fresh basil to garnish
For the tomato chutney
- 700g ripe tomatoes, chopped
- 250ml light muscovado sugar
- 250ml red wine vinegar
- 4 fat garlic cloves
- 1-2 long red chillies to taste
- Put the chutney ingredients in a heavy-based pan. Simmer over a low-medium heat for 30-40 minutes, stirring often, until reduced and sticky. Transfer to a sterilised jar to cool completely (at least 2 hours; see tip).
- For the pastry, pulse the 250g flour and butter in a food processor to fine crumbs (or rub together in a mixing bowl using your fingertips). Mix in the 2 egg yolks and 1-2 tbsp cold water to bring the mix together into a dough. Knead briefly, adding the fennel seeds, on a lightly floured surface. Shape into a disc, wrap in cling film and chill for 10-15 minutes.
- Meanwhile, put a colander over a bowl. Slice the heritage tomatoes, then put in the colander and toss with a good sprinkling of salt. Leave to drain for about 30 minutes.
- Heat the oven to 200°C/fan180°C/gas 6. Roll out the chilled pastry on a lightly floured surface, then use
- to line a 23cm fluted tart tin. Trim off the excess and use to patch up any holes. Line with foil, fill with baking beans or rice, then bake for 20 minutes (known as blind baking).
- Turn the oven down to 150°C/fan130°C/gas 2, then bake for 6-7 minutes more until the pastry is sandy to touch. Remove the foil and beans/rice, then brush the pastry with the reserved egg whites (see Know-how). Bake for 4 minutes more to set the egg, then remove from the oven. Turn the heat to 160°C/fan140°C/gas 3.
- For the filling, mix the 1 tbsp flour with a small amount of mascarpone in a mixing bowl. Now mix in the rest of the mascarpone, the parmesan/vegetarian alternative, mozzarella, eggs and yolks, cream and mustard. (the mix will be quite stiff). Season.
- Spread the tart case with a thin layer of the tomato chutney (about 6 tbsp; see tip), then add the filling.
- Dry the tomatoes well on kitchen paper, then layer on top of the filling. Bake for 45-50 minutes – the filling should have a slight wobble.
- Cool for 20 minutes, then remove from the tin and leave to cool to room temperature. Scatter with basil leaves and sprinkle with ground black pepper, then slice and serve.
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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