Delia’s Tomato, Rosemary and Cheese Tart Recipe

This savoury French tart recipe is perfect to be served as a starter/appetizer at the start of a meal or as an afternoon tea snack. The tomato, rosemary and cheese tart can be made in advance and frozen. If you have unexpected guests pop by, it only takes about 10 minutes to reheat from frozen and tastes as good as freshly made. I often have a batch of this made and frozen in my freezer for when days when I am too tired to bake or when friends suddenly pop by.

Delia Smith is one of my favourite TV chefs and I love most of her fail-proof recipes and have read quite a few of her cookbooks. This particular recipe was given to her by a French woman called Christiane in Nice, France and I found it in Delia’s Happy Christmas Cookbook many years ago. She made this into a large tart measuring 22cm but when I first made mine, I did not have a large tart dish so I used tiny tart tins and have used them ever since.  I find smaller tarts are easier to serve and you only reheat as much as you need. Delia also adds a little chilli to her recipe but I have omitted it as I serve this to young children.

This recipe takes time to prepare, so if you don’t mind spending a little extra time prepping it …I assure you the tart tastes delicious! And the best part about it, you can batch freeze them for parties so less work on the day of the party. Keep on reading to find out more and feel free to print out a printable recipe to add to your collection.

Here’s the youtube video showing how I made Delia’s Tomato Rosemary Cheese Tart.

Feel free to Pin this image on your Pinterest Account so you can remember to try this for Christmas

Here are more recipes for you to try:

Christmas Gingerbread Man Cookies Recipe

Tasty Malaysian Coconut Biscuits Recipe

Nigel Slater’s Small Rich Christmas Fruit Cake Recipe

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yeahfoodie Affiliate Links This savoury French tart recipe is perfect to be served as a starter/appetizer at the start of a meal or as an afternoon tea snack. The tomato, rosemary… Appetizer Delia’s Tomato, Rosemary and Cheese Tart Recipe European Print This

Serves: 12 Prep Time: 90 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 medium sized onions chopped
• 2 tbsp olive oil
• 3 x 400g chopped tomato tins
• 1 chilli (optional)
• 1/2 tsp sugar
• Pinch of salt
• 1 garlic cloves, chopped
• 1 tsbp chopped fresh rosemary
• 200g ready made puff pastry (I have used the ready roll 375g puff pastry)
• 1 tbsp Dijon mustard
• 3 slices Ementhal cheese (I've used cheddar)

Instructions

1. Butter the tart dish. original recipe calls for one 22.5cm tart dish. I have used 12 small tart casing measuring 5cm

2. Drain juice from the three tinned tomato in a bowl. Let this sit in the sieve while you do the next step.

Note: Do not throw the tomato juice. I tend to cook this down in a pan till it thickens and use it as the base when I make pizza. You can freeze this easily up to 6 months.

3. Add oil to the pan and cook onions in low heat for 30 minutes till soft

4. Next add garlic, rosemary, sugar, salt, chilli (if using) and the drained tinned tomatoes, stir and cook for 40 minutes in low heat till all the juices from the tomatoes dry out. Cool in the pan.

5.Roll pastry and cut using a 7cm cutter to fit 12 small tart tins (I've used 5cm sized tart tins) or you can cut it into a 28cm round to fit the large 22.5cm tart dish if you prefer.

Note: Do not waste the pastry trimmings, I egg wash (mix egg yolk + milk and brush on top of pastry and bake this in the oven for 10 minutes as a snack for my kids).

4. Prick base of tart with fork

5. Rub the base of the puff pastry with a little mustard

5.Place a small piece of cheese in each tart shell

6. Fill the pastry with the cooled tomato filling and bake in the oven for 30 minutes at 200C. Original recipe calls for some virgin olivie oil to be drizzled on the top of the tart before and after baking, I have omitted this process.

Note: If you are freezing the tarts for another day, bake the tarts in the oven for 20 minutes, completely cool them, then freeze in air tight containers. Reheat from frozen for 10 minutes at 200 C in a preheated oven. Just watch the top of the tart does not burn. You can cover them in foil too if you prefer. The tarts can be frozen up to 6 months.

 

7. Serve warm or cold