This lovely tart is made with gruyere cheese and thyme, and is served with a simple salad and beautiful homemade dressing.
Preheat the oven to 210C/425F/Gas 7.
Roll the pastry to a large square, about 3mm thick then cut 4 x 17.5cm/7” circles out and place onto a tray. Mark a border with a knife about a little finger’s width in from the edge then brush with the egg yolk.
Pile the grated cheese in the centre of the disc, leaving the border free of cheese. Lay the tomatoes in a circle over the top of the cheese.
Season the tart with pepper, salt then scatter the thyme over the top, drizzle with rapeseed oil and place in the oven to bake for 15 minutes until golden brown and cooked through.
Meanwhile, make the salad. Place the tomatoes, red onion and lettuce into a roasting tray and drizzle a little of the vegetable oil over the top. Toss to combine then char with a blow torch or under a hot grill until caramelised – about 4-5 minutes.
Put the vinegar, mustard, egg yolk and remaining vegetable oil into a jam jar and shake well until emulsified then season with salt and black pepper.
Drizzle enough of the dressing over the salad to just coat. Keep the remaining dressing in the sealed jar in the fridge for up to 1 week.
Pile the salad into a bowl and serve alongside the tarts.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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