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Roasted Tomato and Wensleydale Tart

  • Preparation Time20 mins
  • Cooking Time40 mins
  • DifficultyMedium
300g self-raising flour, plus extra for rolling
75g essential Waitrose Dairy Butter, chilled and diced
150ml semi-skimmed milk
1 large Waitrose British Blacktail Free Range Egg
250g tub essential Waitrose Lighter Soft Cheese
1 tsp Dijon mustard
150g Wensleydale, grated
25g pack fresh chives, snipped into 1cm lengths
200g pack Pome Dei Moro Tomatoes, halved lengthways
Olive oil spray

1. Preheat the oven to 200ºC, gas mark 6. Place the flour in a large bowl and, using your fingertips, rub in the butter until finely blended. Make a well in the centre and pour in the milk, then use a round-bladed knife to bring it all together to make a soft dough.

2. Knead the dough briefly then roll out and use to line a 23cm loose-bottomed tart tin.

3. Beat together the egg, soft cheese, mustard and three-quarters of the Wensleydale and chives. Spoon into the tart case.

4. Arrange the tomatoes on top, cut-side up, then scatter over the reserved Wensleydale. Grind over some black pepper and spray lightly with olive oil.

5. Sit the tart on a baking tray and bake for 40 minutes until set and golden. Sprinkle over the reserved chives and serve with a watercress salad.

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