I can never resist these golden shortcrust tarts, filled with rich tomato ragu and silky béchamel for the ultimate vegetarian lunch. One bite and they feel far too special to save for weekends.

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Ingredients

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Plain flour makes the tart shell sturdy, crumbly, and ready for all that filling.
Cold butter gives the pastry those flaky bits you’ll absolutely notice.
Egg helps bind the dough so it doesn’t fall apart dramatically.
Onion and garlic bring the cozy, savory base.
Basically, they do the heavy lifting.
Chopped tomatoes keep things saucy, bright, and not too rich.
Tomato paste adds deeper tomato flavor without making the tart watery.
Oregano and basil give it that herby, pizzeria-ish vibe.
A little sugar softens the tomatoes when they’re tasting too sharp.
Butter, flour, and milk make a creamy sauce that feels properly comforting.
Parmesan adds salty bite, and nutmeg keeps the sauce from tasting flat.
Mature cheddar brings bold cheesiness, because mild cheese just won’t cut it.
Mozzarella melts beautifully, giving you those stretchy, happy cheese pulls.
Egg wash makes the pastry glossy and golden.
Plus, it looks bakery-level.
Fresh basil on top makes it feel fresher, even after all that cheese.

Ingredient Quantities

250 g plain flour

125 g unsalted butter, cold and cubed

1/2 teaspoon salt

1 large egg, beaten

2 to 3 tablespoons cold water

1 tablespoon olive oil

1 small onion, finely chopped (about 100 g)

2 garlic cloves, minced

400 g canned chopped tomatoes

2 tablespoons tomato paste

1 teaspoon dried oregano

1 teaspoon sugar

Salt and black pepper, to taste

1 tablespoon fresh basil, chopped (or 1 teaspoon dried)

25 g unsalted butter for the sauce

25 g plain flour for the sauce

300 ml whole milk, warmed

30 g grated Parmesan cheese

Pinch of ground nutmeg

100 g mature cheddar, grated

100 g mozzarella, grated

1 egg for egg wash

Extra fresh basil leaves for serving, optional

How to Make this

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1. Make the pastry: rub 250 g plain flour, 125 g cold cubed unsalted butter and 1/2 teaspoon salt together until mixture resembles coarse crumbs; stir in 1 large beaten egg and 2 to 3 tablespoons cold water until it just comes together, form a disc, wrap and chill for at least 30 minutes.

2. Prepare the tomato ragu: heat 1 tablespoon olive oil in a pan, add 1 small finely chopped onion and 2 minced garlic cloves and cook gently until soft, about 6 minutes.

3. Add 400 g canned chopped tomatoes, 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1 teaspoon sugar, salt and black pepper to taste and simmer gently for 15 to 20 minutes until thickened; stir in 1 tablespoon chopped fresh basil and keep warm.

4. Make the béchamel: melt 25 g unsalted butter in a saucepan, whisk in 25 g plain flour and cook for 1 minute, then gradually whisk in 300 ml warmed whole milk until smooth and thickened; remove from heat and beat in 30 g grated Parmesan and a pinch of ground nutmeg, season with salt and black pepper.

5. Preheat the oven to 200 degrees Celsius 400 degrees Fahrenheit and lightly flour a work surface.

6. Roll out the chilled pastry to about 3 mm thick, cut into rounds or shapes to fit six 10 cm tart tins or a 9 inch tart pan, press into tins, trim edges and chill in the fridge for 10 minutes.

7. Blind bake the pastry shells: line with parchment and baking beans and bake for 10 minutes, remove beans and paper and bake a further 5 minutes until just golden; reduce oven to 180 degrees Celsius 350 degrees Fahrenheit.

8. Assemble the tarts: spoon a little tomato ragu into each shell, top with a layer of béchamel, then sprinkle evenly with 100 g grated mature cheddar and 100 g grated mozzarella.

9. Brush the pastry edges with 1 beaten egg for an egg wash and bake the assembled tarts at 180 degrees Celsius 350 degrees Fahrenheit for 15 to 20 minutes until the cheese is bubbling and golden.

10. Cool for 5 minutes, garnish with extra fresh basil leaves if using, then serve warm as a rich vegetarian lunch.

Equipment Needed

1. Large mixing bowl
2. Pastry cutter or food processor
3. Rolling pin and lightly floured work surface
4. Six 10 cm tart tins or one 9 inch tart pan
5. Baking parchment and baking beans or pie weights
6. Frying pan or skillet for the tomato ragu
7. Small saucepan and whisk for the béchamel
8. Box grater for the cheeses
9. Pastry brush, oven mitts and a cooling rack

FAQ

Can I make the pastry ahead of time? Yes. You can make the pastry dough up to 2 days ahead, keep it wrapped and chilled, or freeze for up to 1 month; thaw overnight in the fridge before rolling.

What can I substitute for the cheeses? Use any semi hard cheese in place of cheddar, such as Gouda or Emmental, and a mild melting cheese like provolone instead of mozzarella; adjust salt as needed.

How do I prevent a soggy base? Blind bake the tart shells for 10 minutes after chilling, then brush with a little beaten egg or a light layer of grated Parmesan before adding the filling to create a moisture barrier.

Can I make the tomato sauce ahead? Yes. The tomato sauce keeps well in the fridge for 3 days or in the freezer for 2 months. Reheat gently and drain any excess liquid before assembling the tarts.

How long and at what temperature should I bake the tarts? Bake at 200°C (400°F) for 18 to 25 minutes, until the pastry is golden and the cheese is bubbling and lightly browned.

Can these tarts be frozen and reheated? Yes. Freeze fully cooled baked tarts for up to 2 months. Reheat from frozen in a 180°C (350°F) oven for 20 to 30 minutes, or until heated through and the pastry is crisp.

Cheese And Tomato Tarts (Not Quiche!!) Recipe Substitutions and Variations

Plain flour: use 00 pizza flour for a silkier pastry, wholemeal or spelt flour for a nuttier flavour (reduce water slightly), or a gluten free plain blend 1:1 for a gluten free crust.
Unsalted butter: swap for salted butter (omit added salt), cold vegetable shortening for a flakier, neutral crust, or chilled vegan butter for a dairy free version.
Whole milk: use semi skimmed milk for a lighter sauce, single cream for a richer, silkier béchamel, or unsweetened oat milk for a dairy free option (choose a creamy variety).
Mature cheddar: substitute aged Gouda or Comté for depth and meltability, fontina for extra creaminess, or crumbled feta plus a handful of mozzarella for a tangy, salty twist.

Pro Tips

– Chill the dough until firm before rolling and again after lining the tins. Cold butter makes for flakier pastry and helps the shells keep their shape when blind baking.

– Keep the tomato ragu a little on the thick side. If it is too wet it will make the pastry soggy; simmer longer to concentrate the flavor and cool it briefly before filling the shells.

– Whisk the béchamel until silky and taste for seasoning before assembling. A well seasoned, slightly loose béchamel will set into a creamy layer in the tart; if it becomes too thick, stir in a splash of warm milk to loosen it.

– Use a mix of mature cheddar for flavor and mozzarella for melt, and watch the final bake closely. Remove the tarts when the cheese is bubbling and lightly golden to avoid overbrowning, and let them rest 3 to 5 minutes so the filling settles.

Cheese And Tomato Tarts (Not Quiche!!) Recipe

Recipe by Francis Mead

0.0 from 0 votes

I can never resist these golden shortcrust tarts, filled with rich tomato ragu and silky béchamel for the ultimate vegetarian lunch. One bite and they feel far too special to save for weekends.

Servings

servings

Calories

589

kcal

Equipment: 1. Large mixing bowl
2. Pastry cutter or food processor
3. Rolling pin and lightly floured work surface
4. Six 10 cm tart tins or one 9 inch tart pan
5. Baking parchment and baking beans or pie weights
6. Frying pan or skillet for the tomato ragu
7. Small saucepan and whisk for the béchamel
8. Box grater for the cheeses
9. Pastry brush, oven mitts and a cooling rack

Ingredients

250 g plain flour
125 g unsalted butter, cold and cubed
1/2 teaspoon salt
1 large egg, beaten
2 to 3 tablespoons cold water
1 tablespoon olive oil
1 small onion, finely chopped (about 100 g)
2 garlic cloves, minced
400 g canned chopped tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon sugar
Salt and black pepper, to taste
1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
25 g unsalted butter for the sauce
25 g plain flour for the sauce
300 ml whole milk, warmed
30 g grated Parmesan cheese
Pinch of ground nutmeg
100 g mature cheddar, grated
100 g mozzarella, grated
1 egg for egg wash
Extra fresh basil leaves for serving, optional

Directions

Make the pastry: rub 250 g plain flour, 125 g cold cubed unsalted butter and 1/2 teaspoon salt together until mixture resembles coarse crumbs; stir in 1 large beaten egg and 2 to 3 tablespoons cold water until it just comes together, form a disc, wrap and chill for at least 30 minutes.
Prepare the tomato ragu: heat 1 tablespoon olive oil in a pan, add 1 small finely chopped onion and 2 minced garlic cloves and cook gently until soft, about 6 minutes.
Add 400 g canned chopped tomatoes, 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1 teaspoon sugar, salt and black pepper to taste and simmer gently for 15 to 20 minutes until thickened; stir in 1 tablespoon chopped fresh basil and keep warm.
Make the béchamel: melt 25 g unsalted butter in a saucepan, whisk in 25 g plain flour and cook for 1 minute, then gradually whisk in 300 ml warmed whole milk until smooth and thickened; remove from heat and beat in 30 g grated Parmesan and a pinch of ground nutmeg, season with salt and black pepper.
Preheat the oven to 200 degrees Celsius 400 degrees Fahrenheit and lightly flour a work surface.
Roll out the chilled pastry to about 3 mm thick, cut into rounds or shapes to fit six 10 cm tart tins or a 9 inch tart pan, press into tins, trim edges and chill in the fridge for 10 minutes.
Blind bake the pastry shells: line with parchment and baking beans and bake for 10 minutes, remove beans and paper and bake a further 5 minutes until just golden; reduce oven to 180 degrees Celsius 350 degrees Fahrenheit.
Assemble the tarts: spoon a little tomato ragu into each shell, top with a layer of béchamel, then sprinkle evenly with 100 g grated mature cheddar and 100 g grated mozzarella.
Brush the pastry edges with 1 beaten egg for an egg wash and bake the assembled tarts at 180 degrees Celsius 350 degrees Fahrenheit for 15 to 20 minutes until the cheese is bubbling and golden.
Cool for 5 minutes, garnish with extra fresh basil leaves if using, then serve warm as a rich vegetarian lunch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.