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    Home > Appetizers, Starters & Party Food

    Cheese and Tomato Tarts (Not Quiche!!)

    Published: May 10, 2017 · Modified: May 25, 2020 by Nicky Corbishley

    Go to Recipe Print Recipe

    Cheese and Tomato Tarts with a rich tomato ragu and creamy béchamel sauce encased in shortcrust pastry. The best vegetarian lunch!

    Cheese and Tomato Tarts with a rich tomato ragu and creamy béchamel sauce encased in shortcrust pastry. The best vegetarian lunch!
    I must state very clearly right now. This is not quiche.

    It's the first thing Chris asked when I put it on the table, and I'm pretty sure the kids would have turned their noses up if they though it was quiche too.
    I'm quite partial to that retro party dish that always appears on the buffet table! But I know not to bother making it at home.

    Cheese and Tomato Tarts with a rich tomato ragu and creamy béchamel sauce encased in shortcrust pastry. The best vegetarian lunch!

    That means these tarts are not filled with eggs. Yes, I brushed a bit of egg on the pastry, but that's it. No wobbly egg texture, just creamy, tomatoey deliciousness.
    (I love that my job let's me use words like tomatoey deliciousness in everyday life. In my old job it was all 'Risk Management', 'Business Case', 'Approved Spend' blah blah blah yawn!!)

    I was having a veggie day when I made these tarts. I'd spotted some colourful tomatoes that called out to me (and made me buy three boxes!), so I spent the day making tarts, and veggie pizza recipes with homemade flatbread dough (on the blog next week!). I've still got a box of tomatoes left, so I think I'll use them to video my panzanella with saganaki later on.

    Cheese and Tomato Tarts with a rich tomato ragu and creamy béchamel sauce encased in shortcrust pastry. The best vegetarian lunch!

    I used ready-made shortcrust to make the tarts, because well, sometimes (80% of the time) I just can't be bothered to make pastry. I'm too eager to start experimenting with fillings and toppings.

    The result was a big thumbs-up all round. They were amazing served up with a big salad.
    Due to the fact that we're a a greedy family, I ended up serving the pizza alongside these tarts for dinner too.
    Hmmm tart/pie and pizza. Sometimes I need to see it written down in front of me so that I understand why the scales aren't going down - despite my no-snacking-in-the-evening policy.

    Only a few months until our holiday in Florida, and I really need to lose half a stone so I can eat everything!!

    The Cheese and Tomato Tarts Recipe:

    Cheese and Tomato Tarts with a rich tomato ragu and creamy béchamel sauce encased in shortcrust pastry. The best vegetarian lunch!

    Cheese and Tomato Tarts Recipe

    By: Nicky Corbishley
    Cheese and Tomato Tarts with a rich tomato ragu and creamy béchamel sauce encased in shortcrust pastry. The best vegetarian lunch!
    5 from 3 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 40 mins
    Total Time 1 hr 10 mins
    Course Lunch
    Cuisine British
    Servings 6 tarts
    Calories 436 kcal

    Ingredients
     

    Tomato ragu:

    • 1 tbsp olive oil
    • 1 onion - peeled and diced
    • 2 cloves garlic - peeled and minced
    • 1 tbsp tomato puree
    • 1 tsp oregano
    • 1 tsp sugar
    • 400 g tinned chopped tomatoes
    • Pinch of salt and pepper

    Tart cases:

    • 320 g pack ready-rolled shortcrust pastry

    Bechamel sauce:

    • 45 g unsalted butter
    • 4 tbsp plain/all purpose flour
    • 240 ml milk
    • 75 g mature cheddar cheese, grated
    • 85 g mozzarella cheese, grated
    • ½ tsp black pepper

    Also:

    • 1 small egg - slightly whisked
    • 10-12 small tomatoes - thinly sliced (I used mixed colour tomatoes)
    • 3 tbsp panko breadcrumbs
    • 3 tbsp grated cheddar cheese
    • Small bunch fresh thyme

    INSTRUCTIONS
     

    • Preheat the oven to 210c/450F
    • First make the ragu. Heat the oil in a medium sized frying pan or sauce pan and add the onion. Cook on a medium-low heat for 5 minutes, stirring occasionally, until the onion starts to soften. Add the garlic and cook for a further 1 minute.
    • Add in the tomato puree, oregano, sugar, tinned tomatoes, salt and pepper. Stir, bring to the boil, then simmer gently, stirring occasionally for 15 minutes. Turn the heat off.
    • Whilst the ragu is cooking, make the tart cases and bechamel.
    • Unroll the pastry and put 6 x 10cm loose-bottomed tart tins to one side.
    • Cut the pastry into six squares - they should be bigger than the tart cases. Use the pastry to line the cases and push the pastry right into the grooves of the cases. Cut off excess pasty, but leave a bit of an overhang, as they will shrink back slightly during baking. Line each pastry case with a square of baking parchment, then add tbsp of uncooked beans/lentils/rice to each. Place on a tray in the oven for 10-12 minutes to 'blind-bake' until very lightly browned. This blind baking will ensure the pastry is fully cooked and not soggy later on.
    • Remove from the oven and carefully remove the beans/rice and baking parchment.
    • Now make the bechamel. Melt butter in a medium-sized saucepan. Add the flour and stir with a whisk to combine. It should form into a thick paste. Heat for 1 minute on a medium-high heat whilst stirring. Slowly add the milk, a bit at a time and whisk slowly after each addition to combine and remove any lumps. Continue to stir until the sauce is very thick, then stir in the cheddar, mozzarella and black pepper. Taste and add a little salt if you think it needs it.
    • Take your pastry cases, and brush beaten egg all around the rims.
    • Spoon the tomato ragu into the pastry cases - two heaped tablespoons for each. Top each with two heaped tablespoons of the bechamel.
    • Arrange the sliced tomatoes on top, then sprinkle any gaps first with panko breadcrumbs, then with cheddar. Place in the oven and bake for 15-20 minutes until golden brown.
    • Remove from the oven and leave to cool for 5 minutes, then carefully remove from the tins. Top with fresh thyme sprigs and serve with a big green salad.

    ✎ Notes

    Nutritional Information is per tart. **Note** 275g (9.7oz) of pastry was used in the calculation, as not all of the pastry amount is used.

    Nutrition

    Calories: 436kcalCarbohydrates: 41gProtein: 15gFat: 23gSaturated Fat: 11gCholesterol: 79mgSodium: 650mgPotassium: 367mgFiber: 2gSugar: 6gVitamin A: 915IUVitamin C: 12.3mgCalcium: 312mgIron: 3.1mg
    Keywords summer, vegetarian
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Cheese and Tomato Tarts with a rich tomato ragu and creamy béchamel sauce encased in shortcrust pastry. The best vegetarian lunch!

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
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    Reader Interactions

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    1. Vivian says

      May 30, 2022 at 4:27 pm

      5 stars
      hello, this dough would be the puff pastry, or the quiche dough. I'm from Brazil.

      Reply
    2. Heather says

      February 09, 2022 at 4:26 pm

      Are these good cold? Planning a picnic and just want to make sure they will taste good without the ability to rewarm them. Also is there a video of you making this? Would help me if so 🙂
      Thanks!

      Reply
      • Nicky Corbishley says

        February 16, 2022 at 11:57 am

        Sorry Heather, we haven't got a video of these yet.
        Yes, I think they taste great cold. The filling firms up more when cold, but is still tasty.

        Reply
    3. BRIONY says

      January 16, 2021 at 10:41 pm

      How do these rate when served cold?

      Reply
    4. jasmine crawford says

      May 06, 2020 at 9:13 am

      can you freeze these and re heat them?

      Reply
      • Nicky Corbishley says

        May 11, 2020 at 6:40 am

        Hi Jasmine,
        Yes you can freeze them. Defrost them overnight in the refrigerator, then reheat at 180C/350F for around 15 minutes (until piping hot in the middle). You may want to cover with foil for the first 10 minutes to stop the pastry from browning too much.

        Reply
    5. Trudy Rydzewski says

      December 14, 2019 at 10:28 pm

      5 stars
      can i make a day ahead and reheat? If so, what temp and how long?

      Reply
      • Nicky Corbishley says

        December 19, 2019 at 4:10 pm

        Yes you can make these ahead. Reheat at 180c/350F for about 10-12 minutes until piping hot throughout. You can place a little foil on them if the pastry starts looking too brown.

        Reply
      • Amanda says

        June 25, 2020 at 11:24 am

        Hi Nicki...
        I've been following and loving your recipes. Amazing 🙂
        Just a quick question, is the calorie count for the entire dish or per serving, say, per tart...
        Thanks...

        Reply
        • Nicky Corbishley says

          June 26, 2020 at 1:00 pm

          Hi Amanda, the nutritional info is per tart. I wish it was for the whole recipe though 🙂

    6. Gabi says

      June 14, 2019 at 3:24 pm

      Could I make these with puff?

      Reply
      • Nicky Corbishley says

        August 19, 2019 at 5:27 pm

        Yes, they'll still work with puff, but you may need more baking beans to stop the inside of the cases from rising too much.

        Reply
    7. Katy says

      April 09, 2018 at 11:24 am

      5 stars
      Just got to say to those who don't like quiche, I think you will love these tarts. I made my own short crust pastry, (I love making pastry), but otherwise followed to recipe. Yummy😋

      Reply
    8. James | Thyme to Mango says

      May 12, 2017 at 6:48 am

      I hate to admit it but I was once that kid who turned his nose up quiche ???? But now I love the stuff, and find it a quick and easy (and, if you ignore the amount of cheese I pile on to it, healthy) lunch/ dinner option when time is not on my side.

      But, when it comes to these Tarts, I think Quiche can go and sit in the corner because they look like a deliciously tomatoey (I also love that my life is made up of using such terms) replacement.

      Oh, and your Panzanella with saganaki sounds like foodie heaven!

      Reply
    9. jacqui says

      May 11, 2017 at 9:12 am

      Oh these do look delicious. Had to smile about your comment on Quiche as whenever ask my other half what he wants to eat he often say quiche. Maybe it is just because I don't make them very often or may be he just has to be different to most men!

      I always find ready made short crust shrinks when i use it other wise I would be like you and buy it. I always buy puff though. Life is definitely too short to make your own puff pastry 🙂

      Reply

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    Hi I’m Nicky

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