Savoury Tomato & Herb Tart
This Savoury Tomato & Herb Tart is a simple but elegant way to turn ripe tomatoes and pantry herbs into a showpiece. A crisp shortcrust base is brushed with sharp Dijon and a layer of melted cheese, then crowned with juicy tomato slices set in a soft, herbed egg custard. It’s just as delicious warm for dinner with a green salad as it is at room temperature for picnics, lunches, or a lazy weekend brunch.Add burrata cheese on top to elevate your dish!
Calories 445kcal
Ingredients
- 1 sheet savoury shortcrust pastry
- 2 tablespoons Dijon mustard
- 1/2 cup grated cheese gruyère, cheddar or parmesan
- 3 large tomatoes sliced
- 3 eggs
- 3/4 cup cream or milk
- 1 teaspoon dried thyme
- 1 teaspoon dried basil or oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat oven to 190°C. Line a tart tin with pastry, trim edges and blind-bake 10 minutes until lightly golden.
- Brush base with Dijon mustard and sprinkle with grated cheese.
- Arrange tomato slices over the cheese in overlapping circles.
- In a jug, whisk eggs, cream, thyme, basil or oregano, garlic powder, salt and pepper.
- Pour egg mixture gently over the tomatoes. Drizzle lightly with olive oil.
- Bake 30–35 minutes, until the filling is set and the top is golden. Cool slightly before slicing.
Notes
Grandma’s Note
“Whenever the tomatoes were at their sweetest, I’d tuck them into a tart like this and let the oven make them shine. Don’t be shy with the mustard and herbs – they’re what keep the tart from tasting flat. And if the edges of the pastry look a little rustic, leave them be; a tart that’s too perfect probably didn’t come from Grandma’s kitchen.”
Nutrition
Calories: 445kcal | Carbohydrates: 6g | Protein: 31g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 548mg | Sodium: 888mg | Potassium: 297mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1338IU | Vitamin C: 1mg | Calcium: 512mg | Iron: 4mg