Monday, June 16, 2014

Tomato Thyme Sage Double Cheese Tarts

Dear Friends

Here for the Baking Partners Challenge We have to choose anyone or both as given Tomato Thyme Sage and Double Cheese Tarts and Cheddar Sage Scones.I have choosen Tarts and I love the crust with savory filling. Always at sweeter side.This is so good and tasted lovely. Thanks a lots Archana of The Mad Kitchen Scientist and Swathi of Zesty South Indian Kitchen.

Here it is the recipe I have used half of the measurements and used small tart pans.

Recipe Source: BBC Good Food issue Mar’14

For the Pastry Crust :
  • 300 gms/3 cups) maida /All purpose flour, sifted
  • 150gms or 1/4 cup butter. Chilled and diced
  • 75 gm or 2 Tablespoons gruyere, grated
  • 1/2 Tsp red Chilli powder 
  • 1/2 tsp salt 
  • 1/2 tsp pepper
  • 10 tbsp water, chilled

For the Filling:
  • 450 gms or 2 cups cherry tomatoes
  • 2 Tablespoons of olive oil
  • 1/4 tsp salt
  • A pinch pepper
  • 1 1/2 tsp mustard
  • 1/2 cup grated gruyere 
  • 1 1/2 Tablespoons thyme 
  • 1 1/2 Tablespoons sage


  1. Preheat the oven to 180 °C or 350 F
  2. Cut the tomatoes into halves and transfer to a tray lined with aluminium foil on a baking sheet. Drizzle it with the oil and sprinkle with salt and pepper.
  3. Bake it for about 10 minutes and let it cool on the cooling rack.

To make the Pastry Crust:

Add the flour into a wide bowl, add the butter into it and rub it with your fingers or pastry blender till the flour resembles bread crumbs.

Stir in the cheese and chilli powder,salt and pepper and mix well.

Add the chilled water one by one at a time using 2 Tablespoons until the dough gets formed into a ball.

Transfer the dough into a bowl and wrap in a cling film 

Set in the fridge for about 15 minutes.

Apply butter or oil by using pastry brush on the bottom and sides of the mini tart pan or tart pan or any pan.

Place the dough into the tarts by pressing it with your hands to get the desired shape.

Make holes into the pastry by using fork and will help to prevent the pastry from puffing up.

Cover it on the top of the pastry with aluminium foil and add any beans like red kidney beans or any bean what ever you have.

Bake it for about 15 minutes. 

Take out the foil filled with beans and put the tarts pan back to the oven and cook for another 10 minutes. 

Allow it to cool.

To Assemble:

Mix the mustard and cheese all together and spread it over the tarts. Place the tomatoes on the top of each and every mini tart pan if you are using like my mini tart pan and sprinkle it with thyme and sage mixture.

Bake it for about 40 to 50 minutes or until the crust and top is golden brown in color.

Allow it to cool for about 10 minutes.

Serve warm.


Happy Baking!!

Linking this to Swathi of Baking Partners Challenge for June!


  1. The tarts look really pretty!! Great idea using the mini tart pans!

  2. Cute and yummy,perfectly baked.


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