Slow Roasted Tomato Gruyère Tart Food

SLOW-ROASTED TOMATOES

Slow-Roasted Tomatoes image

Slow roasting concentrates the flavor of the tomatoes and intensifies the sweetness.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h35m

Number Of Ingredients 4

Ingredients

3 plum tomatoes, halved lengthwise
1 tablespoon olive oil
1 teaspoon fresh thyme leaves, or 1/4 teaspoon dried
Coarse salt and ground pepper

Steps:

Preheat oven to 325 degrees. Place tomatoes on a rimmed baking sheet, cut side up. Drizzle with oil, and sprinkle with thyme leaves; season with salt and pepper.
Roast until tomatoes begin to collapse, brushing occasionally with pan juices, about 90 minutes. This can be made ahead and reheated in the oven at 325 degrees for 10 to 15 minutes.

Nutrition Facts : Calories 77 g, Fat 6 g

SLOW-ROASTED TOMATO & GRUYèRE TART

Slow-roasted tomato & gruyère tart image

Slow-roasting tomatoes will intensify their flavour and sweetness. Serve warm for best results

Provided by Mary Cadogan

Categories Lunch, Main course

Time 3h

Number Of Ingredients 12

Ingredients

200g plain flour , plus extra for dusting
100g butter , cut into small pieces
50g grated gruyère (or vegetarian alternative)
500g smallish vine tomatoes , halved
1 tbsp olive oil
handful basil leaves , torn
3 tbsp pesto (choose a vegetarian one)
2 eggs
150ml single cream
150ml milk
100g grated gruyère (or vegetarian alternative)
handful black olives

Steps:

Heat oven to 140C/120C fan/gas 1. Arrange the tomatoes over a baking sheet, cut-sides up. Brush lightly with oil and put a little basil on top of each. Bake for 1½ hrs until tomatoes are semi-dried. Remove from the oven and increase the heat to 190C/170C fan/gas 5.
To make the pastry, tip the flour into a food processor with the butter and whizz until the mixture resembles fine breadcrumbs. Add cheese and 2-3 tbsp cold water and pulse until the dough comes together. Turn out onto a lightly floured surface and briefly knead.
Roll out the pastry and line a 25cm flan tin, there's no need to trim off the excess at this stage. Line the pastry with greaseproof paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans and continue cooking until crisp and light golden. Using a small, sharp knife, carefully trim off excess pastry.
Spread the pesto over the base of the pastry case. Lightly whisk the eggs, then whisk in the cream and milk. Season with salt and pepper, then stir in the grated cheese. Pour into the pastry case and arrange the tomatoes over the top, cut-sides up. Scatter with olives and bake for 25-30 mins until puffed and golden, then leave to cool slightly before serving.

Nutrition Facts : Calories 496 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 1 milligram of sodium

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