Late summer tomato tart
This is a delicate French-style tart. I'm using filo pastry and just a small amount of filling to keep it thin and crispy, so the real heroes in the taste department are going to be the tomatoes. Using a variety of different-coloured tomatoes on top of the tart makes it look incredible. And opt for a really good artisan Cheddar, such as Montgomery's or Keen's - it'll add a lovely sharpness.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 350 g mixe, ripe tomatoes, sliced
- sea salt
- freshly ground black pepper
- 2 free-range eggs
- 400 ml double cream
- 150 g mature Cheddar cheese, grated
- 40 g butter, melted
- 200 g ready-made filo pastry
- 1 small bunch fresh marjoram or oregano
- olive oil