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Cheese, Potato and Tomato Tart

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Cheese, Potato and Tomato Tart

This versatile tart tastes just as good hot or cold, making it an ideal choice for outdoor dining.

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Instructions

  1. 1

    Preheat the oven to 190°C/Gas5.


  2. 2

    Rollout the pastry on lightly floured surface and use to line a 23cm flan tin.


  3. 3

    Lightly prick the base and then “bake blind” (line the pastry with a scrunched up piece of greaseproof paper and fill with “baking beans” or you can use uncooked rice or dried pulses) for 15 minutes.


  4. 4

    Remove the paper and baking beans and return the pastry to the oven for a further 5 minutes, then set to one side while you make the filling.


  5. 5

    Cook the potatoes in a pan of boiling water for 10-12 minutes, until tender. Drain and leave to cool.


  6. 6

    Heat the oil in saucepan and cook the spring onions until just softened then add the tomatoes and simmer until they have thickened.


  7. 7

    Remove from the heat and leave to cool for 10 minutes.


  8. 8

    Cut the potatoes into thin slices and arrange over the pastry base.


  9. 9

    Now beat the yoghurt, egg, cayenne pepper and about half the cheese into the thickened tomato mixture then spoon over the potatoes.


  10. 10

    Top with the cherry tomatoes and sprinkle over the remaining cheese.


  11. 11

    Bake in the preheated oven for 35 minutes.


  12. 12

    Allow to cool for 15 minutes before serving. Alternatively can be served cold.


Ingredients

  • 500g shortcrust pastry
  • 1 tbsp plain flour for dusting
  • 1 tbsp olive oil
  • 200g new potatoes
  • 1 bunch spring onions, finely sliced
  • 800g chopped tomatoes
  • 2 tbsp greek yoghurt
  • 2 eggs, beaten
  • 1 pinch cayenne pepper
  • 75g parmesan, finely grated
  • 4 cherry tomatoes, quartered

Serves 6

Total time required Total time:

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  • Microwaveable
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