Cherry Tomato Savoury Bakewell Tart
From Ainsley’s Good Mood Food, ITV
This is my savoury take on a Bakewell Tart – shortcrust pastry with a sweet and slightly spicy cherry tomato jam topped with an almond and cheese filling, fresh cherry tomatoes, Parmesan and flaked almonds. I know it sounds a little different, but it’s really quite delicious and I hope you enjoy it as much as I do. Great for lunch with a green salad or as an afternoon tea treat or picnic.
Begin by making the pastry. Mix the flour, mustard powder and salt together in a bowl. Add the butter and using your fingertips rub until the mixture resembles breadcrumbs. Add the egg and mix using a table knife. Add the water a tsp at a time, if needed. As the pastry comes together gently knead to form a smooth ball. Wrap and chill for 20-30 minutes.
Heat the oil in a small saucepan over a medium heat. Add the onion, garlic and chilli and cook for 3-4 minutes until starting to soften. Add the cherry tomatoes, ketchup, vinegar and sugar. Stir well and bring to the boil. Lower the heat and simmer for 8-10 minutes until the flavours are well combined and the chutney has reduced and become sticky. Stir through the parsley and check for seasoning. Transfer to a bowl and leave to cool.
Preheat the oven to 200c/180cFan/Gas 6.
On a lightly floured surface roll out the pastry to 3mm thick and line the base of a loose bottom tin 36 x 12 cm. Leaving the excess pastry overhanging. Line the pastry base with baking parchment and fill with baking beans. Bake blind for 12-15 minutes then remove the paper and beans and return to the oven for 5 minutes until very lightly coloured.
Lower the oven temperature to 180c/160c Fan/Gas 4.
For the filling, beat the butter, salt and mustard powder together until the butter is soft, then beat in the eggs one at a time. Stir in the flour, ground almonds and cheddar cheese.
Spread the tomato chutney over the base of the pastry case. Top with the filling and spread evenly. Arrange the tomato halves, cut side up on the filling and gently push into the mixture. Scatter over the flaked almonds and parmesan and bake for 25-30 minutes until the filling is golden and risen.
Leave to cool in the tin before slicing. Serve with a crisp green salad.
- For the Pastry
- 200g plain flour
- 2 tsp English mustard powder
- ½ tsp salt
- 100g cold butter
- 1 medium egg
- 2-3 tsp ice cold water
- For the Tomato Chutney
- 1 tbsp olive oil
- ½ red onion, finely chopped
- 1 clove garlic, grated
- 1 small red chilli, deseeded and finely chopped
- 250g cherry tomatoes, halved
- 2 tsp tomato ketchup
- 1 tbsp white wine vinegar
- 1 tsp light brown sugar
- ½ tablespoon finely chopped parsley
- salt and pepper
- For the Filling
- 100g unsalted butter
- ½ tsp salt
- 1 tsp English mustard powder
- 2 large eggs
- 50g plain flour
- 75g ground almonds
- 100g mature cheddar, coarsely grated
- 5 cherry tomatoes – halved
- 15g grated parmesan
- 20g flaked almonds