Tomato Tart with Swiss Cheese and Rosemary

30 minutes

Serves 6-8. Scroll down to Ask Lindsey to see questions she has answered on this recipe

Vegetarian

This recipe is from Delia's Happy Christmas.

This recipe was kindly given to me by a lady called Christiane who lives in Nice.

You'd think that when they eat it there it would be made with fresh tomatoes ripened in the Provencal sun - but no, she uses tinned tomatoes, bought puff pastry and frozen chopped onion! And it doesn't end there, because it freezes very well and takes only 10 minutes to heat from frozen.

The Delia Online Cookery School: There are more recipes for quiches and tarts to watch in our cookery school video on this page.

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Making the tomato tart without onions and mustard

Asked by: Loulabelle

Your March tomato tart looks delicious - but it uses onions and mustard both of which unfortunately cannot be eaten by members of my family-could you suggest alternatives to use in these recipes please?

Answered by Lindsey: Hello, I would omit the mustard and make the tomato sauce with 2 rounded tablespoons of concentrated tomato purée (or sun-dried tomato purée) as you’re making it without onion. Kind regards Lindsey

The Emmental in the tomato tart with swiss cheese

Asked by: karenemorley

Tomato Tart with Swiss Cheese & Rosemary. The recipe uses '3 slices of Emmental'. Does this mean buying ready-sliced cheese?

Answered by Lindsey: Hello, Yes that is what Delia used when she developed this recipe but of course you can buy a piece of Emmental (or Gruyere) and thinly slice it yourself if you like. Best wishes Lindsey

Method

Begin by cooking the onions in 2 tablespoons of olive oil and some seasoning over a gently heat in a medium-sized pan or casserole until soft and melting, which will take about 30 minutes.

Meanwhile roughly chop the tomatoes and drain them really well in a sieve. Now add the tomatoes, chilli, sugar, garlic and rosemary to the onions and cook over a gentle heat (stirring from time to time) until everything has reduced and become really thick.

This will take about 45 minutes and at the end of the cooking time you should have no spare liquid in the pan, then remove the pan from the heat, cool and add some seasoning. While the tomato filling cools, roll the pastry to a 28cm round and line the flan dish, pushing the pastry well into the edges, then trim away the pastry hanging over the side with a small sharp knife and prick the base.

Now spread the mustard over the base using the back of the tablespoon and then cut each of the slices of Emmental into four and spread them out evenly across the base of the tart.

Pre-heat the oven to 200C/Gas mark 6 and place the baking tray in the oven.

When the tomato filling has cooled, spread it evenly over the cheese and drizzle with 1 tablespoon of the extra virgin olive oil. Place it on the preheated baking tray and bake on the centre shelf for 30 minutes until the pastry is crisp and deep golden brown.

When it comes out of the oven, drizzle with the remaining oil and serve cut into wedges.

TO FREEZE: When its absolutely cold, wrap it in double foil. Then reheat on a baking tray at the same temperature for 10 minutes before serving.