The flavors of tomatoes and Gruyère combine perfectly. Gruyère also pairs beautifully with white wine, so the white wine in the pastry makes this tart a good combination altogether.
Prep time: 30 minutes plus 30 minutes for chilling Cooking time: 45 minutes
For the pastry
2 cups all-purpose flour pinch of salt 7 tbsp cold butter, cut into cubes 11/2 tbsp cold or frozen lard or vegetable shortening 1 egg
4 tbsp cold dry white wine
For the filling
1 cup heavy cream 8oz (200g) Gruyère cheese, grated
13/4oz (50g) plain oatcakes, crushed into crumbs (about V2 cup) about 13/4lb (800g) ripe tomatoes, halved and seeded V2 tsp dried thyme or oregano freshly ground black pepper
1 To make the pastry, process the flour, butter, lard, and salt in a food processor for 20 seconds, or until the mixture resembles breadcrumbs, then add the egg. With the machine running, add the wine a little at a time, just until the dough comes together. With your hands, quickly work into a disk about 1in (2.5cm) thick. Wrap in plastic wrap and chill for 30 minutes.
3 On a floured work surface, roll the pastry until about 1/4in (5mm) thick. Use to line a 10in (25cm) tart pan with a removable bottom. Prick the base with a fork and line the pan with baking parchment. Fill with ceramic pie weights or uncooked beans, and bake for 10 minutes. Remove the paper and beans, and bake the pastry for another 5 minutes.
4 Spread the oatcake crumbs over the bottom of the pastry shell, and top with the tomatoes. Sprinkle with thyme or oregano, and season with salt and black pepper. Scatter the cheese over the top; then pour in the cream.
5 Bake in the middle of the oven for 30 minutes or until the tart looks brown all over. Let cool slightly before removing the ring from the pan. Serve hot or cold with a salad.
Works well with
Cherry (pp36-51) Standard globe (pp22-35)
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