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My Cherry Tomato and Thyme Tart is too easy!

Easy Cherry Tomato and Thyme Tart

Amanda McInerney of www.lambsearsandhoney.com
This is quick and simple to make - especially if you have a food processor to make the pastry and grate the cheese. Or you could just buy frozen pastry - that works brilliantly too. If you can't be bothered caramelising the onions, I recommend buying a jar of Beerenberg's very excellent caramelised onions.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4 serves

Ingredients
  

  • Pastry
  • 125 gms chilled butter diced
  • 250 gms plain flour
  • 1/4 cup grated parmesan
  • 2 Tbsp fresh thyme leaves
  • pinch of salt
  • 80 mls iced water
  • Filling
  • 1 punnet of cherry tomatoes
  • 125 gms grated cheddar cheese
  • 1 onion sliced
  • 2 Tbsp olive oil
  • 2 Tbsp mustard of your choice
  • 2 Tbsp fresh thyme leaves

Instructions
 

  • Place all pastry ingredients in a processor and pulse until it just comes together. (If using a Magimix CE, put all ingredients in steel bowl and run pastry program.)
  • Turn onto floured surface, pat lightly into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
  • Preheat oven to 180C
  • Grease rectangular tart pan with removable base.
  • Roll chilled pastry to fit base and sides of tart pan.
  • Cover with a sheet of baking paper, weigh down with baking weights and bake for 15 minutes.
  • Remove paper and weights and bake for a further 5-10 minutes, until base is dried.
  • Allow to cool for 15 minutes.
  • While pastry is chilling and baking, heat olive oil over moderate heat, add onion slices and a good pinch of brown sugar and cook slowly until soft and caramelised.
  • Set aside to cool.
  • Spread base of cooled tart case with a thin layer of mustard, sprinkle with grated cheese and caramelised onions, then distribute cherry tomatoes on top, evenly.
  • Sprinkle thyme leaves.
  • Bake 180C for 30-40 minutes.
  • Tart is ready when the cheese is bubbling and the tomatoes are puckering.
  • Stand to cool for 10 minutes before serving.
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