Roasted Tomato Tart


Serves 6-8

For the pastry:

225g Cake Flour

125g cold butter, chopped

½ tsp salt

½ cup finely grated Lancewood Cheddar

3 egg yolks

1 Tbs ice cold water


For the caramelized tomatoes:

½ cup Huletts caramel sugar

¼ cup white balsamic vinegar

1 Tbs fresh thyme leaves

Salt and pepper

250g cherry tomatoes, halved


Lancewood cream cheese with caramelized onion.

Fresh basil sprigs to garnish


Place flour and salt into a bowl, then rub in the butter until the mixture resembles breadcrumbs.

Mix in the cheddar cheese.

Add the egg yolks, then mix together to form a dough – if the mixture id too dry, add a little cold water until the pastry comes together into a ball.

Wrap pastry in cling film and leave to rest in the fridge for 30 minutes.


In a pan, combine the sugar and balsamic then stir until sugar dissolves.

Bring to a simmer then cook until thick and syrupy.

Add thyme, salt, pepper and tomatoes, then remove from the heat and leave to cool completely.


Preheat oven to 200C.

Roll out the pastry into a ring large enough to fit a 20cm tart tin, then drape the pastry over the tin to line it.

Poke the pastry surface with a fork, then line with baking paper. Top with a generous layer of Spekko parboiled rice, then bake  until pastry is golden and crisp.


Spread the cream cheese over the baked pastry, then top with the tomatoes and garnish with the basil leaves.