Name: Cheese and tomato tart
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 12 sheets filo pastry; olive oil cooking spray; 300 gram baby roma tomatoes, halved lengthwise; 6 thin slices emmental cheese; 5 eggs, at room temperature; 3/4 cup light cream; salt and pepper, to season; basil leaves, to serve; mixed salad, to serve

Cheese and tomato tart

This tasty savoury tart is the perfect dinner to serve to your hungry family on a busy weeknight. Easy to make and ideal for any time of the day, your diners will love the cheesy filling and roasted tomatoes surrounded by crispy golden pastry.

Serves 6

Prep

15M

Cook

45M

Total

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Ingredients

12 sheets filo pastry

olive oil cooking spray

300 gram baby roma tomatoes, halved lengthwise

6 thin slices emmental cheese

5 eggs, at room temperature

3/4 cup light cream

salt and pepper, to season

basil leaves, to serve

mixed salad, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Line base and side of a 20cm (base measurement) spring form cake pan with pastry, spraying between sheets with oil. Tuck edges into pan. Place pan on a baking tray.

2.Arrange tomato and cheese in pastry shell. Whisk eggs and cream in a large jug. Season with salt and pepper. Pour over tomato in pan.

3.Bake 40-45 minutes, or until golden brown and just set. Remove from oven. Stand 15 minutes. Remove from pan. Sprinkle with basil and serve with salad.

If edges of tart are browning too quickly, tear a hole in a piece of foil and press onto pan. This will protect the pastry against burning and expose the filling to the heat, so it will cook evenly.
Note

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Ingredients

Method

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