Roasted tomato tart with double-cheese crust

A quick and simple tin-free tart with vibrant tomato topping and homemade cheddar and Parmesan pastry

  • Prep:25 mins
    Cook:40 mins
    plus chilling
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 380
  • fat 19g
  • saturates 11g
  • carbs 42g
  • sugars 7g
  • fibre 4g
  • protein 11g
  • salt 1.1g


  • 3-4 onions, sliced
  • 1 tbsp butter
  • olive oil, for drizzling
  • 2 tsp sugar, plus a pinch
  • 2 thyme sprigs leaves stripped, plus an extra sprig
  • 5 sage leaves, shredded then finely chopped
  • 85g fresh breadcrumbs
  • 25g fresh Parmesan (or vegetarian alternative), grated
  • 500g tomatoes (a mix of varieties looks great), thickly sliced
  • 300g plain flour, plus extra for dusting
  • 100g cold butter, cubed
  • 85g mature cheddar, cubed
  • ½ tsp salt
  • 25g parmesan (or vegetarian alternative), grated
  • green salad, to serve (optional)


  1. Make the pastry first. Put the flour, butter, cheddar and salt in a food processor. Pulse a few times, just until the butter and cheese are in smaller pieces. Measure 150ml of very cold water into a jug. Drizzle the water into the pastry, little by little, pulsing between additions, until it comes together into a rough ball – it will feel quite doughy. Wrap in cling film and chill for 1 hr.

  2. Meanwhile, in a pan over a low heat, very gently soften the onions in the butter and a drizzle of olive oil. Stir in the sugar, thyme and sage, turn up the heat and cook for a few mins more until golden and sticky. Season and set aside to cool a little.

  3. Heat oven to 200C/180C fan/gas 6. Dust a big baking sheet with more flour, then roll out the pastry on it to a rough circle, a little more than 0.5cm thick. Mix the onions with the breadcrumbs and Parmesan.

  4. Leaving a good 5cm border all the way round, spread the onion mixture over the base, then arrange the tomatoes on top. Hand-roll and pinch the pastry edges up around the filling, pressing firmly to hold. Scatter over more thyme, plenty of seasoning and a pinch of sugar. Can now be covered and chilled for up to 12 hrs.

  5. Drizzle with a little olive oil and bake for 25 mins until the pastry is crisp and golden. Serve warm or at room temperature, with a big salad, if you like.

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