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Swiss cheese and tomato tart
Swiss cheese and tomato tart
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Prep Time:
255 minutes
Cook Time:
65 minutes
Total Time:
320 minutes
Elevate your spring picnic with this delectable tart!
Ingredients:
  • 1 large sheet frozen ready-rolled shortcrust pastry (see tip), partially thawed
  • 200g mini roma tomatoes
  • 4 slices Swiss cheese, cut into 1cm strips
  • 8 sprigs basil
  • 126.25 gm thickened cream
Instructions:
  • 1. Preheat your oven and a flat baking tray to 200°C. 2. Line the base and side of a 5cm deep, 20cm (base) springform pan with pastry, trimming any excess. 3. Place a piece of baking paper in the pastry case and fill it halfway with raw rice. 4. Put the pan on the hot tray and bake blind for 10 minutes or until it turns light golden. 5. Remove the paper and rice, then continue baking the pastry for another 5 minutes or until it becomes golden and feels firm to the touch.
  • After taking the tart case out of the oven, lower the temperature to 180°C. Next, layer tomatoes, cheese, and basil over the freshly baked pastry case.
  • In a jug, combine cream, milk, and egg, then season with salt and pepper. Carefully pour the egg mixture over the tomatoes. Bake the tart for 50 minutes until the egg custard sets. Once done, allow it to cool, refrigerate until chilled, and serve.

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