Avocado and tomato tart
Average rating:
This flavour-filled tart is the perfect summer dish - best enjoyed outdoors with a nice chilled white wine
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Prep time: 20 mins
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Cooking time: 30 mins
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Serves: 4-6
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Costs: Cheap as chips
Ingredients
This tart can be served hot with salad and a glass of wine - or cold as a picnic treat.
- 350g (12oz) frozen shortcrust pastry, thawed
- flour, for rolling
- 1 avocado
- 12-14 cherry tomatoes
- 3 spring onions, chopped
- 15g (½ oz) butter
- 2 tbsp pine nuts
- 3 large eggs
- 200ml single cream
- seasoning
- 100g Gruyère cheese, grated
Method
- Preheat the oven to 200°C (400°F, gas mark 6). Roll out the pasrty to line a 23cm flan tin. Prick the base and line with a piece of greaseproof paper and fill with ceramic baking beans or rice.
- Put on baking tray and cook for 10 minutes. Remove the paper and beans and return to the oven for 3 minutes.
- Turn the oven down to 180°C (350°F, gas mark 4).
- Scatter the cherry tomatoes in the tart case. Melt the butter and cook the spring onions until soft but not coloured. Put in the flan case with the tomatoes.
- Peel, stone and slice the avocado and arrange round the tomatoes.
- Lightly beat the eggs and cream together and season with salt and pepper. Add the cheese and pour into the flan case. Bake for 30 minutes or until just set in the middle and golden on top.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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