15 July 2018

Tomato tart

Summer, sun and tomatoes – there is a combination that I really like! There are so many good colourful tomatoes in all shapes and forms around at the moment, so I've been making many tomato dishes. I've made salads, pasta dishes, rice dishes and tarts, and I will make many more. It's a shame that I'm not growing any own tomatoes this year, but maybe next year again.

Tomato tart is one of my all time favourites. I made this one with slow-roasted tomatoes, and they got really tasty and fragrant after the roasting. Of course cheese is another important part of these tarts, and the flavourful Irish Cheddar really made this one something special.

Tomato tart


Shortcrust pastry
150 g tomatoes
Olive oil
Ground black pepper
Fresh thyme
1 onion
2 garlic cloves
100 g grated Cheddar cheese


Cut the tomatoes in halves and place them on a baking tray. Sprinkle salt, pepper, thyme and olive oil on top of them and roast them in the oven at about 100 C for about one hour until they have dehydrated a little.



Chop the onion and garlic finely and fry them lightly in olive oil.

Spread the shortcrust pastry on a baking tray, and place the tomatoes, onion and garlic, cheese and extra fresh thyme on the top.

Bake at 200 C for about 20 minutes until the pastry is crispy and the cheese has melted nicely.


Your VegHog


  1. It certainly is tart weather! I love the colourful tomatoes and roasting them certainly enhances the flavour furthermore. We are growing some in the greenshouse just waiting for them to ripen.

    1. I'm sure you'll have lovely produce soon! The only problem with baking and slow roasting is at the moment that the oven heats the flat a bit, but it's mostly okay in the evenings.

  2. Oh my goodness this is a masterpiece!!



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