Cheese, Onion and Tomato Tart

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    1hr 15mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    1286

The perfect spring light lunch, or call it dinner on a warm night. Just add a freshly tossed salad and some great bread. YUM. Everyone will love it! Highly recommend using Mustard Shortcrust Pastry recipe for this!

Inspired by: https://tenina.com/recipes/cheese-onion-tomato-tart

recipe updated Jan 12, 2022

Ingredients

  • Mixed-color grape tomatoes icon
    Mixed-color grape tomatoes
    1.15 kg
  • Parmesan cheese icon
    Parmesan cheese
    50 g
  • Gruyère cheese icon
    Gruyère cheese
    50 g
  • Pistachios icon
    Pistachios
    60 g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Pink himalayan salt icon
    Pink himalayan salt
    as needed
  • Tomato icon
    Tomato
    2
  • Shallot icon
    Shallot
    250 g
  • Garlic clove icon
    Garlic clove
    3
  • Shortcrust pastry icon
    Shortcrust pastry
    1
  • Extra virgin olive oil icon
    Extra virgin olive oil
    60 g
  • Ricotta cheese icon
    Ricotta cheese
    as needed
  • Fresh thyme icon
    Fresh thyme
    as needed
  • Lemon zest icon
    Lemon zest
    as needed

Tools

  • kCook icon Oven
  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Baking dish - 2 quart
  • kCook icon Baking dish - 2 quart
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Work surface

Step preview

  1. Pre-make and chill the mustard shortcrust pastry before beginning this tart recipe
  2. Toss tomatoes in a baking dish with plenty of olive oil and salt
  3. Do the same with the un-peeled shallots and garlic in another baking dish
  4. Roast - 15 min, 180°C
  5. Cool completely
  6. Drain the juices away from tomatoes and peel the shallots and garlic
  7. Increase oven temperature to 200°C
  8. Roll the pastry out on a floured Silpat mat
  9. Place parmesan and gruyere into the Thermomix bowl
  10. Chop with MC fitted - 6 sec, speed 8
  11. Remove from bowl
  12. To make pistachio oil, place all ingredients into the Thermomix (no need to clean after the cheese)
  13. Blend with MC fitted - 10 sec, speed 8
  14. Assemble the tart by spreading a small amount of ricotta or mascarpone on the pastry leaving about 2 cm circumference around the edges
  15. Sprinkle with about half of the milled cheese and a few thyme sprigs and the lemon zest
  16. Arrange the roasted tomatoes to fill the tart centre, add the shallots and garlic
  17. Finish with remaining cheese and about half of the pistachio oil
  18. Transfer to paper lined baking sheet
  19. Bake until golden brown - approx 20-25 min, 200°C, low rack
  20. Bake - 5 min, 250°C, middle rack with grill function
  21. Serve hot with the remaining thyme sprigs and pistachio oil
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