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    Roasted tomato & Wensleydale tart

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    Roasted tomato & Wensleydale tart

    Pome Dei Moro are small, almost heart-shaped vine tomatoes with a full sweet flavour — great for salads and children’s lunch boxes. 

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 40 minutes


    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.

    Cook’s tip

    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.


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