Cheese, Onion and Tomato Tart


Tenina Holder

POSTED June 23, 2020 (LAST UPDATED September 24, 2021)



Total Time




The perfect spring light lunch, or call it dinner on a warm night. Just add a freshly tossed salad and some great bread. YUM. Everyone will love it!

Highly recommend using Mustard Shortcrust Pastry recipe fo...



  • Mixed-color grape tomatoes icon
    Mixed-color grape tomatoes

    1.135 kg (about 4 ¾ cups)halved

  • Parmesan cheese icon
    Parmesan cheese

    50 g (about ¼ cup)cubed

  • Gruyère cheese icon
    Gruyère cheese

    50 g (about 3 ⅝ tablespoons)cubed

  • Pistachios icon

    60 g (about ½ cup)shelled

  • Extra virgin olive oil icon
    Extra virgin olive oil

    as needed

  • Pink himalayan salt icon
    Pink himalayan salt

    as needed

  • Tomato icon

    2 (about 280 g)halved

  • Shallot icon

    250 g (about 6)

  • Garlic clove icon
    Garlic clove

    3 (about 18 g)

  • Sweet shortcrust pastry icon
    Sweet shortcrust pastry

    1 (about 680 g)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    60 g (about ¼ cup)

  • Ricotta cheese icon
    Ricotta cheese

    as needed

  • Fresh thyme icon
    Fresh thyme

    as needed

  • Lemon zest icon
    Lemon zest

    as needed


  • 1. Pre-make and chill the pastry before beginning this tart recipe
  • 2. Toss tomatoes in a baking dish with plenty of EVOO and salt
  • 3. Do the same with the un-peeled shallots and garlic in another baking dish
  • 4. Roast - approx 15 min, 180°C
  • 5. Cool completely
  • 6. Drain the juices away from tomatoes and peel the shallots and garlic
  • 7. This can be done up to 24 hours in advance
  • 8. Pre-heat oven - 200°C
  • 9. Roll the pastry out on a floured Silpat mat
  • 10. Place parmesan and gruyere into the Thermomix bowl
  • 11. Chop - approx 6 sec, speed 8
  • 12. Remove from bowl
  • 13. To make pistachio oil, place all ingredients into the Thermomix (no need to clean after the cheese)
  • 14. Blend - approx 10 sec, speed 8
  • 15. Assemble the tart by spreading a small amount of ricotta or mascarpone on the pastry leaving about 2 cm circumference around the edges
  • 16. Sprinkle with about half of the milled cheese and a few thyme sprigs and the lemon zest
  • 17. Arrange the roasted tomatoes to fill the tart centre, add the shallots and garlic
  • 18. Finish with remaining cheese and about half of the pistachio oil
  • 19. Transfer to paper lined baking sheet
  • 20. Bake until golden brown - approx 20 min, 200°C, low rack
  • 21. Bake - 5 min, 250°C, middle rack
  • 22. Watch this carefully as you don’t want it to burn, but you do want the tomatoes and shallots to be a little caramelised
  • 23. Serve hot with the remaining thyme sprigs and pistachio oil

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