Peter and Gary: Gruyere tart
Gruyere and tomato tarts
Preparation time: 1 hour
Cooking time: 30 mins
9 Amoroso grape tomatoes*
30g Dijon mustard
230g Gruyère, chopped*
1 1/2 tbs extra light olive oil
Salt and pepper, to season
Tarragon flowers, to serve
260g plain flour
A pinch of salt
155g chilled butter, cut into 1cm cubes
3 egg yolks
1 1/2 tsp lemon juice
1. To make pastry, sift flour and salt into a food processor. Add butter and process until mixture resembles coarse breadcrumbs. Add egg yolks and lemon juice, then process until a dough forms.
2. Turn dough out onto a lightly floured work surface and knead lightly for 1-2 minutes or until just smooth.
3. Roll out dough to line 6 x 10cm-round flan tins (with removable bases). Trim edges. Refrigerate tart shells for 30 minutes.
4. Preheat oven to 180C. Add tins and bake for 10-15 minutes or until pastry is light golden brown. Cool.
5. Increase oven to 200C.
6. Place tomatoes in a bowl of boiling water. Stand for 30 seconds, then drain. Transfer to a bowl of iced water until cool. Drain and peel away skin. Half lengthways and scoop out seeds with a teaspoon.
7. Spread mustard over base of tart cases. Arrange cheese on top, ensuring there are no gaps, and top each tart with three tomato halves, cut-side down. Brush with oil and season with salt and pepper.
8. Cook for 20 minutes, then add to serving plates and serve garnished with tarragon flowers.
- If tarragon flowers are hard to find, substitute for edible flowers, or herbs such as tarragon or oregano.
*Gruyère is a Swiss cheese with a sweet, nutty flavour and great melting quality.
*Amoroso is a brand of tomato, but you could use any type of flavoursome grape or cherry tomato for this recipe. If using smaller grape tomatoes, 3 per pie will be required.