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Tomato Tart with Olive-oil Pastry |
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| Serves 6 |
Prep 20 mins |
Cooking 1h |
Easy |
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My rating |
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Ingredients |
3 tbsp olive oil
2 large onions, halved & finely sliced
2 tbsp Dijon mustard
100g gruyère, grated
50g Grana Padano, grated
300g cherry tomatoes, halved (use a variety of colours, if you
like)
Pastry
350g plain flour
150ml olive oil
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To make the pastry, mix the
flour with 1 tsp salt then stir in the olive oil and just
enough water so it comes together as a dough (you’ll need
about 4-5 tbsp). Roll out the pastry between 2 sheets of
baking paper to the thickness of a 20p coin then use to
line a 23cm or 24cm tart tin. Trim the edge and chill
while you make the filling.
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Heat 3 tbsp olive oil in a
large non-stick frying pan and add the onions and a good
pinch of salt. Fry very gently for 20-30 minutes or until
meltingly soft and golden. Cool and mix in the
mustard and cheeses.
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Heat the oven to 190C/fan
170C/gas 5. Bake the tart shell for 20 minutes then take
out and cool.
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Spread the cheesy onions
over the base of the tart. Sit the tomatoes on top in a
single layer, cut-side up, and season. Put the tart back
in the oven for another 20-25 minutes or until the pastry
is crisp and the tomatoes are slightly golden. Serve
just-warm
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DAILY
DINNERS 
