1、Slow-roasted tomato & Gruyère tart

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

Slow-roasted tomato & Gruyère tart recipe


  • 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


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.

  • https://www.truecookbook.com/recipe/slow-roasted-tomato-gruyere-tart-5390/

    2、Roasted tomato tart with double-cheese crust

    A quick and simple tin-free tart with vibrant tomato topping and homemade cheddar and Parmesan pastry
    Roasted tomato tart with double-cheese crust recipe


    • 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 breadcrumb
    • 25g fresh Parmesan (or vegetarian alternative), grated
    • 500g tomato (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.

    3、Tomato tarts with roasted garlic & goat’s cheese

    Use up cherry tomatoes in these little puff pastry tartlets - get ahead by roasting the three whole garlic bulbs the night before
    Tomato tarts with roasted garlic & goat’s cheese recipe


    • 3 whole garlic bulbs
    • 2 tbsp olive oil
    • 375g block all-butter puff pastry
    • 1½ tbsp honey Dijon mustard (we used Maille) or use 2 tsp Dijon mustard and a squeeze of honey
    • 325g cherry tomato, halved
    • 1 egg, beaten
    • 150g pack soft goat's cheese (we used Chavroux - other soft goat's cheese would work but mix with a little milk to loosen)
    • handful basil leaves


    1. Heat oven to 190C/170C fan/gas 5. Slice the tops off the garlic bulbs and sit on a sheet of foil. Drizzle over 1 tbsp of the oil, season and wrap into a parcel. Roast for 50 mins or until soft, then leave to cool – this can be done the day before.
    2. Use a sharp knife to cut the pastry into quarters. Roll out each piece and cut into a 14cm-diameter circle. Use a saucer as a guide if you don’t have a cutter. Pop the circles on a baking tray and score a 1cm border around the edge of each, being careful not to cut all the way through. Avoiding the border, prick the pastry all over with a fork, then chill.
    3. Increase oven to 200C/180 fan/gas 6. When the garlic is cool enough to handle, squeeze the flesh from the bulbs into a bowl. Add the mustard, remaining oil and some seasoning, and use a fork to mash to a paste. Spread this over the pastry, leaving the border clear, then top with the tomato halves, skin-side down, and season well.
    4. Brush the edges of the pastry with egg, crumble over the goat’s cheese and bake for 25-30 mins until the pastry is golden and crisp, and the tomatoes are starting to shrivel. Remove from the tray and allow to cool to room temperature. Scatter over the basil before serving.

    4、Red onion, Gruyère & rosemary fougasse

    This flat, round fougasse loaf is very popular all over France and is a cousin of the Italian focaccia
    Red onion, Gruyère & rosemary fougasse recipe


    • 1 red onion
    • 1 tbsp olive oil, plus a little extra
    • 100g Gruyère
    • few rosemary sprigs
    • coarse sea salt
    • 7g sachet easy-blend yeast or 15g fresh yeast
    • 500g strong white bread flour, plus extra for dusting
    • 2 tsp salt
    • 1 tsp sugar
    • 2 tbsp olive oil


    1. Tip the flour into a mixing bowl. For easy-blend dried yeast, stir this into the flour. For fresh yeast, crumble it and rub into the flour as you would with butter when making pastry. Add the salt and sugar.
    2. Boil the kettle and measure 100ml into a jug. Top up with cold water to the 300ml mark. Test the temperature with your finger – it should feel perfectly hand-hot. Add the oil.
    3. Make a well in the centre of the dry ingredients and pour in the liquid all at once. Mix quickly using your hands or a wooden fork to make a soft and slightly sticky dough. Wipe the dough around the bowl to pick up any loose flour.
    4. Sprinkle the work surface with flour and tip out the dough. Knead by stretching it away from you, then folding it in half towards you and pushing it away with the heel of your hand. Give it a quarter turn and repeat, developing a rhythm.
    5. When the dough is smooth, put it back into the mixing bowl, cover with a tea towel and leave to rest for 1 hr (no need to find a warm place). The dough is ready when it springs back when you press it with your finger.
    6. Thinly slice the onion and gently cook in the oil until softened, about 5 mins. Cut the Gruyère into small cubes. Chop half the rosemary.
    7. Tip the dough onto a lightly floured surface and lightly knead in the onion and chopped rosemary.
    8. Using a sharp knife, cut the dough in half. Roll or press out one piece of dough to a rectangular shape about 20 x 25cm, then transfer to a baking sheet lined with non-stick paper. Make a large diagonal cut across the centre of the dough almost to the ends. Make three smaller diagonal cuts either side of the large cut to make a leaf shape.
    9. Repeat with the other piece of dough. Stick Gruyère cubes and rosemary sprigs into the dough at intervals, then sprinkle with a little flour and sea salt. Heat oven to 240C/220C fan/gas 8. Leave the loaves to prove for 20 mins then bake for 13-15 mins until golden. Serve warm with soups and starters.