Last weekend, my fiancé and I got our dates completely mixed up and thought it was Easter. So we exchanged easter eggs, and had a nice dinner. Then yesterday, we realised it is this coming Sunday! Oh well, we’ll just have two Easters this year! I love this time of year, where daffodils are peeking up, the birds are chirping and spring is in the air. And I really love easter as a way of celebrating all that the new season is giving us.

This delicious Roasted Tomato Tart isn’t strictly a spring dish, it is in fact a summer dish that I made last year, with my bountiful amount of homegrown tomatoes. I adore growing tomatoes, as the colour varieties are endless, and it makes for some really vibrant dishes.

Chocolate Cherry, White Cherry, Yellow Grape and Beef Steak Tomatoes where just some of last years produce – they almost made up the entire colour wheel.

For this homemade quiche, I added homemade pesto to the recipe to give it an extra punch of flavour. Pesto recipe here. 

I also like to pre-roast my tomatoes before adding them to various dishes, this really brings out the sweet, tangy flavours and lifts the humble tomato to a higher taste level.

Happy Easter!

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Roasted Tomato Tart with Pesto and Dill

Preparation time: 30 minutes
Cooking time:  1 hour 15 minutes

Serves 4

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Ingredients 

For the pastry: 

200g plain flour, plus extra for dusting
100g butter, cut into small pieces
50g grated cheddar
1 tbsp cold water 

 

For the filling: 

500g cherry tomatoes, halved
1 garlic clove, sliced
1 tbsp olive oil
a good pinch of salt and pepper
3 eggs
150ml single cream
100ml milk
2-3 tbsp pesto recipe here
1 bunch of dill 

 

• Heat oven to 140C/fan 120C/gas 1. Arrange the sliced tomatoes and garlic in a baking tray. Drizzle with the oil and roast for 35-40 minutes.
• Meanwhile make the pastry. Tip the flour into a food processor with the butter and whizz until the mixture resembles breadcrumbs. Add the cheese and 2-3 tbsp cold water and pulse until the dough comes together. Turn out onto a lightly floured surface and briefly knead. Wrap the pastry and chill in the fridge for 30 minutes.
• Roll out the pastry and line a 25cm flan tin, there’s no need to trim off the excess at this stage. Prick the pastry all over with a fork, then line with greaseproof paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans, then cook for a further 5 minutes.
• Using a small, sharp knife, carefully trim off excess pastry.
• Spread an even layer of pesto all over the pastry case.
• Lightly whisk the eggs with cream and milk. Season with plenty of salt and pepper. Tear the dill into small pieces and mix into the egg mixture. Pour the mixture into the pastry case and arrange the tomatoes over the top, cut-sides up.
• Bake for 30-35 minutes, at 170C/fan 160 C/gas 3 until puffed and golden, then leave to cool slightly before serving.

 

Enjoy this tart with a crispy salad, and maybe some extra pesto for dipping.