Tomato and brie tart

Tomato and brie tart
  • Serves icon Serves 4 with leftovers
  • Time icon Takes 10 minutes to make, 40-45 minutes to cook

The classic pairing of tomato and brie gives this vegetarian tart recipe universal appeal.

Nutrition: per serving

Calories
541kcals
Fat
40.4g (17.7g saturated)
Protein
14.5g
Carbohydrates
32.1g (3.3g sugars)
Fibre
2.5g
Salt
1.4g
Calories
541kcals
Fat
40.4g (17.7g saturated)
Protein
14.5g
Carbohydrates
32.1g (3.3g sugars)
Fibre
2.5g
Salt
1.4g

Ingredients

  • 375g ready-rolled shortcrust pastry
  • Plain flour for dusting
  • 300g cherry tomatoes
  • 1 tbsp olive oil
  • 100ml double cream
  • 100ml whole milk
  • 2 medium free-range eggs and 1 yolk
  • 4 tbsp snipped fresh chives
  • 200g brie, diced
  • Rocket to serve

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Open out the pastry, gently roll out on a lightly floured surface until 2cm wider in diameter and use to line a 23cm fluted tart tin. Prick the base of the pastry case all over with a fork, then line with baking paper and fill with baking beans or rice. Blind-bake for 15 minutes until sandy-coloured and just cooked. Remove the paper and beans/rice, then set aside.
  2. Meanwhile, put the tomatoes in a small roasting tray, drizzle with the olive oil and some seasoning, then bake for 15 minutes.
  3. Beat together the cream, milk, eggs, chives and seasoning until combined. Place the tomatoes in the pastry case, evenly spread. Pour over the egg mixture and scatter over the Brie. Cook for 25-30 minutes until set and golden. Cut into wedges and serve with rocket.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

5 votes

Reviews

Read what others say...

  1. ‘I love this recipe because…it looks impressive, its fairly simple to make, its vegetarian which caters for my daughter and other guests, it has a mediterranean feel to it by choosing to use tomatoes on the vine with the brie and it can be served as a main meal with a salad or seasonal veg. I would make a couple and freeze one for later. It would also be perfect to serve at a picnic or BBQ with homemade pickle or homemade coleslaw. As I grow plenty of tomatoes in summer have a herb garden with chives the recipe will probably be a firm favourite for a long time.

Share your thoughts...

Rate & review

Rate

5 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membership

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe now