BLT Tart

Serves 6-8



280g / 10oz plain flour

¼ tsp salt

140g / 5oz cold butter, cut into cubes

1 egg, beaten

OR 1 x pkt of shortcrust pastry



4 heaped tbsp onion chutney

300ml / ½ pint half-fat crème fraîche

150g / 5 ½ oz mature cheddar, grated

2 large eggs

12 cherry tomatoes, halved ( roasted in the oven at 120C / Fan 100 / Gas ½ for 1-1 ½ hours brushed with oil and seasoned)

8 slices prosciutto

lamb’s lettuce or rocket to garnish



Preheat the oven to 190C / fan 170 / gas 5 and place a baking sheet in the oven.

To make the pastry measure the flour, salt and butter into a food processor and pulse until the mixture resembles crumbs. Add the egg and pulse again until the mixture starts to clump together, (you may need to add 1-2tbsp cold water). Turn out on to a work surface and knead lightly until the pastry comes together in a ball. Chill if you have time or roll out to fit a 24cm /10inch tart tin or a rectangular one and lightly prick the base, chill again for 30 minutes. Bake blind with baking paper and beans for 20 minutes, then remove the beans and paper and bake again for 5 minutes.   Remove the tart case from the oven.

Spread the chutney over the surface of the pastry. In a bowl, whisk the crème fraîche, cheese and eggs with a little salt and a good pinch of pepper. Pour the mixture into the centre of the tart, easing it out towards the edges with the back of a spoon. Top with tomatoes, cut-side facing up, and ruffles of prosciutto.

Bake in the oven for 35-40 mins, until the pastry is golden and the filling has set. Leave to cool a little before scattering over the lamb’s lettuce, or leave to cool completely and store in the fridge.

  1. If I am short of time I just cut the tomatoes and place them in the tart without semi-drying them.


To get ahead: The tart can be made a day ahead.


To freeze: The tart can be frozen up to 1 month ahead.



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