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    Roast Tomato Tart

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    Roast Tomato Tart

    This simple and delicious tart uses sweet, juicy, cherry vine tomatoes and is perfect for a light lunch when served with a small side of fresh salad.

    • Preparation time: 30 minutes and chilling
    • Cooking time: 1 hour 30 minutes
    • Total time: 2 hours and chilling

    Serves: 6



    200g essential Waitrose Plain White Flour

    100g chilled butter, diced

    1 Waitrose Free Range Columbian Blacktail Medium Egg, separated



    5-6 Waitrose Red Choice Tomatoes, halved

    150g Waitrose Cherry Vine Tomatoes, halved

    1 clove garlic, finely chopped

    1 tbsp fresh oregano, finely chopped

    2 tbsp olive oil

    250g tub essential Waitrose Mascarpone

    4 Waitrose Free Range Columbian Blacktail Medium Eggs

    25g Parmigiano Reggiano, finely grated



    1. To make the pastry: sift the flour and a pinch of salt into a large mixing bowl. Using your fingertips, rub in the butter to form fine breadcrumbs. Whisk the egg yolk and 3 tbsp cold water together and, using a round-bladed knife, stir into the flour and butter. Use your hands to bring the mixture together. Knead briefly on a floured surface then shape into a flattened ball, wrap in clingfilm and chill for 30 minutes.

    2. For the filling: preheat the oven to 200°C, gas mark 6. Arrange the halved tomatoes in a single layer in a roasting tin. Scatter over the garlic, oregano and seasoning. Drizzle with the oil and roast for 20-30 minutes, until tender. Set aside.

    3. Roll out the pastry on a lightly floured surface and use to line a 23cm x 3cm deep, loose-bottomed flan tin. Prick the base, then line with baking parchment. Fill with baking beans and bake blind for 10 minutes. Remove the paper and the beans and bake for a further 10 minutes, until the pastry is light golden. Lightly beat the egg white and brush a little over the pastry. Return to the oven for 5 minutes, then set aside.

    4. Reduce the oven temperature to 190°C, gas mark 5. Beat the mascarpone and eggs together, then season. Stir in the Parmigiano Reggiano. Pour the egg mixture into the tart and arrange the tomatoes evenly, pushing them into the mascarpone mixture. Bake for 30-35 minutes, until golden and just set. Leave to cool for 5 minutes, then remove from the tin and transfer to a wire rack. Serve warm or cold with a large, crisp green salad.


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