Tomato Tart

Name: Tomato Tart
Ingredients: 100 g (3½ oz) Cheddar cheese, grated (not too strong, or it will take away from the tomatoes); 175 g (6 oz) pastry (this should be rough puff but you can’t buy that, so use shortcrust); 175 g (6 oz) pastry (this should be rough puff but you can’t buy that, so use shortcrust); 175 g (6 oz) pastry (this should be rough puff but you can’t buy that, so use shortcrust); salt and pepper; salt and pepper; 750 g (1 lb 10 oz) ripe, firm tomatoes, skinned, seeded and quartered; 750 g (1 lb 10 oz) ripe, firm tomatoes, skinned, seeded and quartered; 2 eggs, lightly beaten; 4 tablespoons double cream; 30 g (1¼ oz) softened butter; 100 g (3½ oz) Cheddar cheese, grated (not too strong, or it will take away from the tomatoes)

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

If you grow tomatoes, there will come a time when you get a glut, and this is a particularly good way of using it up. If not, do your best to find fine, ripe tomatoes, not squishy but ripe. Be sure to smell them, even if they’re in plastic - a tomato that’s ripe has a wonderful earthy smell.

Ingredients

750 g (1 lb 10 oz) ripe, firm tomatoes, skinned, seeded and quartered

Pie
Vegetarian

Method

Preheat your oven to 230°C/450°F/gas mark 8. Put your baking sheet into the oven to heat up so that your pastry doesn’t get a soggy bottom. Put your quartered tomatoes in a colander, season them and leave to drain. Roll the pastry out thinly and use it to line a 23 cm (9 inch) fluted t