12 Days of Christmas Baking- Pastry Edition Day 6: Roast Tomato Tart

Photo: K.Henriques

I made a Berry Cream Tart earlier this year that was very good, but I thought I’d try a savory tart for today’s recipe. Every time I say Roast Tomato Tart out loud I feel like I can hear Mary Berry saying it. I know they made several tarts on the Great British Bake Off, but I couldn’t remember if I ever saw them make this particular one. I’ve never had a tomato tart before, but it sounded good and has cheese in it so I figured it was worth testing out.

I love a recipe that has you making the crust in a food processor. Maybe they’re all this way now and I just don’t realize it, but it’s so easy to make this way. This was a super easy crust and the rosemary smelled really good so I was excited about how it would end up tasting. I blind baked mine for a little over 15 minutes, but looking back I think I should have let it go a little longer so the crust was crispier.

Honestly, once you’ve finished the crust you’re basically done. You just grate the cheese, spread on the Dijon mustard, and then top with the tomatoes in a nice circular pattern. I drizzled a little olive oil on top as directed and sprinkled some kosher salt and black pepper, along with the fresh thyme. Then, let it bake for another 20-25 minutes.

Taste wise this was really good. I really wasn’t sure what to expect but it was very fresh and flavorful. The crust was a little soggy, but it tasted really good. I let my tomatoes drain for at least 30 minutes and tried to press some of the juice out as well, but it probably needed more draining. I also think I’d let the crust bake just a few minutes longer as well as that might have helped and I can’t help but think that Mary would have been disappointed in the soggy bottom.

I would definitely make this again and might even try a few variations, like using prosciutto. This isn’t crazy difficult, looks beautiful, and tastes good so worth trying for sure!

Baking Ease10
Time Spent10
Taste9
Visual10

Recipe Used: The Great British Bake Off Everday p. 215

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