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.
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.
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 Recipe
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
Nutrition
Vivian says
hello, this dough would be the puff pastry, or the quiche dough. I'm from Brazil.
Heather says
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!
Nicky Corbishley says
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.
BRIONY says
How do these rate when served cold?
jasmine crawford says
can you freeze these and re heat them?
Nicky Corbishley says
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.
Trudy Rydzewski says
can i make a day ahead and reheat? If so, what temp and how long?
Nicky Corbishley says
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.
Amanda says
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...
Nicky Corbishley says
Hi Amanda, the nutritional info is per tart. I wish it was for the whole recipe though 🙂
Gabi says
Could I make these with puff?
Nicky Corbishley says
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.
Katy says
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😋
James | Thyme to Mango says
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!
jacqui says
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 🙂