Cheese, Onion & Tomato TartMake on Fresco
This recipe originally appeared in the Baker's Dozen Calendar. It is delicious, very rustic and pretty and perfect fare in spring. That pistachio oil is pretty awesome. I have to use it in other things...I honestly keep forgetting about it! It is SO good.
Now as we move into 2020, there will be no more calendars from me, but we have an extremely exciting project starting in the new year. I can't even begin to tell you about the sleepless nights it is causing, but in a good way!
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- 1 Batch Mustard Shortcrust Pastry ready to roll Recipe
- 2-3 punnets red, yellow grape or heirloom tomatoes, halved
- 2 large vine-ripened tomatoes, halved
- 250 Grams small shallots
- 3-4 cloves garlic
- Extra Virgin Olive Oil (EVOO) as needed BUY
- pink salt flakes as needed BUY
- 50 Grams parmesan cheese cubed
- 50 Grams gruyere cheese, cubed
- Smooth ricotta, or mascarpone as needed
- Lemon zest, finely grated
- Thyme sprigs
- 60 Grams pistachios, shelled
- 60 Grams Extra Virgin Olive Oil (EVOO) BUY
- Pinches pink salt flakes BUY
Pre-make and chill the pastry before beginning this tart recipe.
Slow roast the tomatoes by tossing them in a baking dish with plenty of EVOO and salt. Do the same with the un-peeled shallots and garlic in another baking dish. Roast on 180°C for around 20 minutes for the tomatoes and15 for the shallots and garlic. Cool completely. Drain the juices away from tomatoes and peel the shallots and garlic. This can be done up to 24 hours in advance. Just keep them separately, covered in the fridge.
When ready to make the tart, preheat the oven with a bottom element, to 200°C. Place the shelf on the lowest rack.
Roll the pastry out on a floured Silpat mat. There is no need to make the circle perfect.
Place parmesan and gruyere into the Thermomix bowl and mill 6 sec/speed 8.
Remove from bowl.
To make Pistachio Oil, place all ingredients into the Thermomix (no need to clean after the cheese) and blend 10 sec/speed 8.
Assemble the tart by spreading a small amount of ricotta or mascarpone on the pastry leaving about 2 cm circumference around the edges. Sprinkle with about half of the milled cheese and a few thyme sprigs and the lemon zest. Arrange the roasted tomatoes to fill the tart centre, add the shallots and garlic. Finish with remaining cheese and about half of the Pistachio Oil.
Transfer to paper lined baking sheet and bake on the bottom shelf for 20-25 minutes until pastry is golden and changing colour around the edges.
Turn the grill function on to 250°C and move the tart to a middle rack for a further 5 minutes.
Watch this carefully as you don’t want it to burn, but you do want the tomatoes and shallots to be a little caramelised.
Serve hot with the remaining thyme sprigs and Pistachio Oil.