Roast Tomato Thyme and Cheddar Tart: Thin Tart with full flavor!

 Last night I spent most of my time reading, well you can guess what kind of book that I read, haha. I saw this recipe in the  ............... and it looks so gooood!

Suddenly,  I remember that I have some tomatoes in my fridge, and they will be happy to be in this tart, ^^. The idea of roasting the tomato blow my mind, this little red jewel will turn from firm round one into soft and crinkle sweet berry. If I can I really want to make it last night, but looked  at the time, well 12.00am is not a good time to bake this tart that meant to serve it warm from the oven. 
Roast Tomato Thyme and Cheddar Tart is the name of the recipe, this thin tart is very easy to make, intense in flavor but so light to eat. Even it contain a lot of cheese, tomato makes this tart so refreshing. Mustard and chilli give a little hot flavor (well, not much and if you don't want it just leave it out of your list ) and if you don't mind, serve it with some alcoholic drink (light one) they will be great together too.
Because my brother doesn't like meatless menu, I add some protein (just enough for him, hehe, very thin slices of Parma ham on the base of the tart), so when he ask me "Does it contain any meat?" I can say "Yes, Parma ham" ^^ You can use other kinds of ham but the one with a lot of flavor will go well with the cheese.
Have this tart as a breakfast, lunch, or snack, it's up to you, but as this tart is very easy to make, and you won't bother to make it again and again.


PS. Thank you Koy for the Magazine, I love it.

 

 Roast Tomato Thyme and Cheddar Tart

Makes 1 (22 or 23cm tart)

 12 ............................ Small tomato, halved
.................................. Olive oil
1tsp ......................... Dijon mustard
50g .......................... Cheddar cheese, grated
15g .......................... Parmesan cheese, grated
1 ............................... Egg, beaten
.................................. Ham of your choice (I use Parma ham) 
2-3sprigs ................. Thyme, leaves picked
................................... Salt and pepper, to taste
Pastry 
200g ......................... All purpose flour
100g ......................... Butter, chilled and diced
50g ........................... Cheddar cheese, grated
................................... a pinch of Shichimi togarashi or cayenne pepper


Preheat the oven to 190°C

 Put the tomatoes cut side down on a oiled and seasoned baking tray and cook for 10 minutes.
Cool, take of the skins and discard.

 To make the pastry put the flour, butter, cheese, and a pinch of Shichimi togarashi into a food processor, and process until resembles breadcrumbs.

 Add about 2tbsp of cold water, and process until the mixture starts to form a dough.
Take the dough out and roll into a ball.
Cover with plastic warp and refrigerate for 15 minutes.

 Roll out the pastry and line a tart tin (you can use either 22 or 23cm )
Fill with baking parchment and beans then bake blind for 10 minutes. Take out the paper and cook for another 5-10 minutes. Cool.

Line ham on the tart, mix egg, both cheese and mustard together and spread on the tart.
Sit the tomatoes on top and sprinkle with thyme and seasoning. Bake for 20-25 minutes.
Serve warm.

Roast Tomato Thyme and Cheddar Tart: 

Thin Tart with full flavor!