Tomato, Thyme, Sage and Double Cheese Tart

Tomato, Thyme, Sage and Double Cheese Tart

When Swathi asked me to suggest two baking
dishes for the Baking Partners Challenge this tart was my first choice! 

It’s colourful
and savoury and well I cannot claim its healthy! 

So it’s liked by the girls and
I don’t have to beg them, “please finish that “! In
fact I have to post whatever pictures I took before the attack!

Tomato, Thyme, Sage and Double Cheese Tart

Tomato, Thyme, Sage and Double Cheese Tart

Serves
4

Time
needed: 1 hour, 30 minutes

Recipe
Source: BBC Good Food issue Mar’14

Ingredients:For
the Pastry:

• 300grms
  (3 cups) grms maida /all purpose flour, sifted
• 150grms
  /150grms) butter, chilled and diced
• 75
  grms gruyere, grated
• 1
  large pinch red chilli powder (I used about ½ tsp)
• ½
  tsp salt
• ¼
  tsp pepper
• 10
  tbsp water, chilled

For
the filling:

• 450
  grms cherry tomatoes (I needed about 400grms)
• 2
  tblspn olive oil
• ¼
  tsp salt
• A
  pinch pepper
• 1
  ½ teaspoon mustard
• 100
  grms gruyere
• 1
  ½ tblspn thyme
• 1
  ½ tblspn sage

Method:

• Preheat
  the oven to 190°C.
• Halve
  the tomatoes and transfer to a tray. Drizzle with the oil and season with salt
  and pepper.
• Bake
  for 10 minutes. Cool.

To
make the pastry:

• Transfer
  the flour in a big bowl add the butter gradually and rub with your fingertips
  till the flour resembles bread crumbs.

• Stir
  in the cheese and chilli powder.

• Mix
  the salt and pepper.

• With
  the chilled water bring the dough together.

• Wrap
  in a cling film and set in the refrigerator for 15 minutes.

• Before
  you roll out the pastry line a rectangular tin with foil. Set aside.
• Roll
  out the pastry line it in the tin.

• Using
  a fork make holes in the pastry at regular intervals. This prevents the pastry
  from puffing up.

• Now
  smoothen a parchment paper or foil on top of the pastry and add beans.

• Blind
  bake at 200°C for 15 minutes. Take out the paper/foil and cook for another 10
  minutes. Set aside to cool.

To
assemble:

• Mix
  the mustard and cheese.

• Spread
  over the tart. Place the tomatoes on top and sprinkle with thyme and sage
  mixture.

• Bake in a preheated oven @ 180°C for 40 minutes then at 220°for 15 minutes.
• Remove
  the tin from the oven to a wire rack.
• Let
  it cool for 10 minutes.
• To
  demould lift the entire tart to by just lifting the foil.
• Let
  it cool on a wire rack.

• Cut
  in desired sizes and serve warm.

The tart with the tomatoes slowly disappearing