Description
These Cheese and Tomato Tarts are a delightful combination of savory tomato ragu, creamy cheese béchamel, and fresh sliced tomatoes, all nestled in a crisp blind-baked shortcrust pastry. Finished with crunchy panko and melted cheddar, these tarts make a perfect savory snack or light meal, served warm with a fresh salad.
Ingredients
Tomato Ragu
- 1 tbsp olive oil
- 1 onion (peeled and diced)
- 2 cloves garlic (peeled and minced)
- 1 tbsp tomato puree (tomato paste for US)
- 1 tsp oregano
- 1 tsp sugar
- 400 g (14 oz) tinned chopped tomatoes
- Pinch of salt and pepper
Pastry
- 320 g (11.3 oz) pack ready-rolled shortcrust pastry
Béchamel Sauce
- 45 g (1/4 cup minus 2 tbsp) unsalted butter
- 4 tbsp plain (all-purpose) flour
- 240 ml (1 cup) milk
- 75 g (2/3 cup) mature cheddar cheese, grated
- 85 g (3/4 cup) mozzarella cheese, grated
- 1/2 tsp black pepper
- Salt, to taste
For Assembly and Topping
- 1 small egg (slightly whisked)
- 10-12 small tomatoes (thinly sliced; mixed colors recommended)
- 3 tbsp panko breadcrumbs
- 3 tbsp grated cheddar cheese
- Small bunch fresh thyme sprigs
Instructions
- Preheat Oven: Preheat your oven to 210°C (450°F) fan-assisted to prepare for baking the tarts.
- Make the Tomato Ragu: Heat olive oil in a medium frying pan or saucepan on medium-low. Add diced onion and cook for 5 minutes until softened, stirring occasionally. Add minced garlic and cook for another minute. Stir in tomato puree, oregano, sugar, tinned chopped tomatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer gently for 15 minutes, stirring occasionally. Remove from heat when done.
- Prepare Pastry Cases: Unroll the ready-rolled shortcrust pastry and cut into six squares larger than the 10 cm tart tins. Line each tart tin with a pastry square, pressing into grooves and leaving a small overhang. Line each case with baking parchment and fill with uncooked beans, lentils, or rice to blind-bake. Place on a tray and bake in the oven for 10-12 minutes until lightly browned.
- Remove Blind-Baking Weights: Take the tart cases out of the oven, carefully remove the baking parchment and beans/lentils/rice, and set aside.
- Make the Béchamel Sauce: In a medium saucepan, melt the butter over medium-high heat. Add flour and whisk continuously to form a thick paste, cooking for 1 minute. Gradually add the milk, whisking slowly to prevent lumps. Continue stirring until the sauce thickens. Remove from heat and stir in grated cheddar, mozzarella cheeses, black pepper, and salt to taste.
- Prepare Pastry for Filling: Brush the beaten egg around the rims of the cooled pastry cases to help seal and add a golden finish.
- Fill the Tarts: Spoon about two heaped tablespoons of the tomato ragu into each pastry case, followed by two heaped tablespoons of the béchamel sauce.
- Add Toppings: Arrange the thinly sliced tomatoes evenly on top of each tart. Sprinkle panko breadcrumbs into any gaps, then top with grated cheddar cheese.
- Bake the Tarts: Place the filled tarts into the preheated oven and bake for 15-20 minutes, or until the topping is golden brown and bubbling.
- Serve: Remove the tarts from the oven and cool in the tins for 5 minutes before carefully removing them. Garnish with fresh thyme sprigs and serve warm with a crisp green salad.
Notes
- Blind-baking the pastry ensures a crisp base and prevents sogginess from the wet fillings.
- Using mixed-color tomatoes adds visual appeal and a variety of flavors.
- Adjust seasoning in béchamel sauce by tasting before filling tarts.
- Panko breadcrumbs give a nice crunchy texture on top.
- The tart tins should be loose-bottomed for easy removal of the tarts.
- These tarts can be served warm or at room temperature.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Savory Tarts
- Method: Baking
- Cuisine: British
