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  • Serves 6
  • 15 mins prep
  • 45 mins cook

Cheese and tomato tart

Cheese and Tomato Tart

This tasty savoury tart is the perfect dinner to serve to your hungry family on a busy weeknight. Easy to make and ideal for any time of the day, your diners will love the cheesy filling and roasted tomatoes surrounded by crispy golden pastry.


Cheese and tomato tart

  • 12 sheets filo pastry
  • olive oil cooking spray
  • 300 g baby roma tomatoes, halved lengthwise
  • 6 thin slices emmental cheese
  • 5 eggs, at room temperature
  • 3/4 cup light cream
  • salt and pepper, to season
  • basil leaves, to serve
  • mixed salad, to serve


Cheese and tomato tart

  1. Preheat oven to 180°C (160°C fan-forced). Line base and side of a 20cm (base measurement) spring form cake pan with pastry, spraying between sheets with oil. Tuck edges into pan. Place pan on a baking tray.
  2. Arrange tomato and cheese in pastry shell. Whisk eggs and cream in a large jug. Season with salt and pepper. Pour over tomato in pan.
  3. Bake 40-45 minutes, or until golden brown and just set. Remove from oven. Stand 15 minutes. Remove from pan. Sprinkle with basil and serve with salad.


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