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Summer's best tomato tart

  • 5-6
Summer's best tomato tart

A delicious modern variation of the classic quiche. Choose the ripest juiciest tomatoes for the top.


  • 2 sheets pre-rolled savoury pastry
  • 10 sundried tomato halves, drained and chopped
  • 1 tbsp capers chopped
  • 4 eggs
  • 250g cream cheese
  • ½ cup cream
  • ¼ cup roughly chopped basil leaves
  • salt and pepper
  • 3-4 large vine ripened tomatoes
  • ¼ cup grated parmesan cheese


  1. Roll the two sheets of pastry out together, large enough to line the base and sides of a 24cm loose-bottom flan tin.
  2. Bake blind at 200 degrees Celsius for 12-15 minutes. Remove baking blind material and return to the oven for 5 minutes.
  3. Sprinkle the sundried tomatoes and capers over the base.
  4. Beat eggs, cream cheese, cream and basil together until smooth. Season with salt and pepper and spoon over the sundried tomatoes.
  5. Cook at 180 degrees Celsius for 25 minutes or until filling is partially set.
  6. Slice the tomatoes thickly and arrange on top of the tart. Season with salt and pepper and sprinkle with Parmesan. Cook for a further 15 minutes. Serve warm or cold with rocket and black olives.

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