Tomato and brie tart

Tomato and brie tart

A classic pairing: this vegetarian tomato and brie tart recipe has serious universal appeal and is perfect for picnics or summer lunches!

Tomato and brie tart

  • Serves icon Serves 4 with leftovers
  • Time icon Takes 10 minutes to make, 40-45 minutes to cook

A classic pairing: this vegetarian tomato and brie tart recipe has serious universal appeal and is perfect for picnics or summer lunches!

Nutrition: per serving

Calories
541kcals
Fat
40.4g (17.7g saturated)
Protein
14.5g
Carbohydrates
32.1g (3.3g sugars)
Fibre
2.5g
Salt
1.4g

Ingredients

  • 375g ready-rolled shortcrust pastry
  • Plain flour for dusting
  • 300g cherry tomatoes
  • 1 tbsp olive oil
  • 100ml double cream
  • 100ml whole milk
  • 2 medium free-range eggs and 1 yolk
  • 4 tbsp snipped fresh chives
  • 200g brie, diced
  • Rocket to serve
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Open out the pastry, gently roll out on a lightly floured surface until 2cm wider in diameter and use to line a 23cm fluted tart tin. Prick the base of the pastry case all over with a fork, then line with baking paper and fill with baking beans or rice. Blind-bake for 15 minutes until sandy-coloured and just cooked. Remove the paper and beans/rice, then set aside.
  2. Meanwhile, put the tomatoes in a small roasting tray, drizzle with the olive oil and some seasoning, then bake for 15 minutes.
  3. Beat together the cream, milk, eggs, chives and seasoning until combined. Place the tomatoes in the pastry case, evenly spread. Pour over the egg mixture and scatter over the Brie. Cook for 25-30 minutes until set and golden. Cut into wedges and serve with rocket.

Nutrition

Nutrition: per serving
Calories
541kcals
Fat
40.4g (17.7g saturated)
Protein
14.5g
Carbohydrates
32.1g (3.3g sugars)
Fibre
2.5g
Salt
1.4g

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

  1. ‘I love this recipe because…it looks impressive, its fairly simple to make, its vegetarian which caters for my daughter and other guests, it has a mediterranean feel to it by choosing to use tomatoes on the vine with the brie and it can be served as a main meal with a salad or seasonal veg. I would make a couple and freeze one for later. It would also be perfect to serve at a picnic or BBQ with homemade pickle or homemade coleslaw. As I grow plenty of tomatoes in summer have a herb garden with chives the recipe will probably be a firm favourite for a long time.

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

August seasonal recipes

Cherry tomato and herb puff tarts

Nestled in the heart of these flakey puff pastry tarts...

Save recipe icon Save recipe icon Save recipe

Savoury tarts

New potato and onion tarte tatin with crispy capers and hazelnuts

Our new potato tarte tatin – made caramelised onions, garlic...

Save recipe icon Save recipe icon Save recipe

Picnic recipes

Greek cheese and veg lattice tarts

Get a taste of the Mediterranean with this easy Greek...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.