Roasted tomato & Wensleydale tart
Silvana Franco makes a classic cheese and tomato tart with a twist.
300g self-raising flour, plus extra for rolling
75g essential Waitrose Dairy Butter, chilled and diced
150ml semi-skimmed milk
1 large Waitrose British Blacktail Free Range Egg
250g tub essential Waitrose Lighter Soft Cheese
1 tsp Dijon mustard
150g Wensleydale, grated
25g pack fresh chives, snipped into 1cm lengths
200g pack Pome Dei Moro Tomatoes, halved lengthways
Olive oil spray
1. Preheat the oven to 200ºC, gas mark 6. Place the flour in a large bowl and, using your fingertips, rub in the butter until finely blended. Make a well in the centre and pour in the milk, then use a round-bladed knife to bring it all together to make a soft dough.
2. Knead the dough briefly then roll out and use to line a 23cm
loose-bottomed tart tin.
3. Beat together the egg, soft cheese, mustard and three-quarters
of the Wensleydale and chives. Spoon into the tart case.
4. Arrange the tomatoes on top, cut-side up, then
scatter over the reserved Wensleydale. Grind over
some black pepper and spray lightly with olive oil.
5. Sit the tart on a baking tray and bake for 40 minutes
until set and golden. Sprinkle over the reserved chives
and serve with a watercress salad.
The base for this tart is a savoury scone mix, but you
can use ready-made shortcrust pastry, if you prefer.
And to drink…
This Black Sheep Ale is suitably robust enough and
full flavoured to bring out the nutty tones of the
cheese and sweetness in the tomatoes.
Typical values per serving: