Cheese Onion and Tomato Tart

by Tenina Holder
posted 18 Jun, 2020 (last updated 23 Jun, 2020)
  • Serves icon
  • Total Time icon
    Total Time
  • Calories icon

Feel free to use your pastry of choice for this recipe, store bought is fine – but we do have a plethora of Thermomix friendly pastries in our recipe collection, just in case you were curious. We used shortcrust for this Cheese, Onion and Tomato Tart which makes it closer to a galette than anything, as its structure is the simplest form of flat and folded. With creamy ricotta, salty parmesan and nutty gruyère this really is a cheese tart with some extras involved. It's a rustic and savory meal, perfect for light Summer dinners dining al fresco.



  • Mixed-color grape tomatoes icon
    Mixed-color grape tomatoes
    40.00oz/1134g (about 4¾ cups)
  • Parmesan cheese icon
    Parmesan cheese
    1.76oz/50g (about 5¼ tbsp)
  • Gruyère cheese icon
    Gruyère cheese
    1.76oz/50g (about 3¾ tbsp)
  • Pistachios icon
    2.12oz/60g (about ½ cup)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Tomato icon
    2 (9.88oz/280g)
  • Pink himalayan salt icon
    Pink himalayan salt
    as needed
  • Shallot icon
    8.82oz/250g (about 6)
  • Garlic clove icon
    Garlic clove
  • Sweet shortcrust pastry icon
    Sweet shortcrust pastry
    1 (23.99oz/680g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    2.23fl oz/60g (4½ tbsp)
  • Ricotta cheese icon
    Ricotta cheese
    as needed
  • Fresh thyme icon
    Fresh thyme
    as needed
  • Lemon zest icon
    Lemon zest
    as needed


  1. Pre-make and chill the pastry before beginning this tart recipe
  2. Toss tomatoes in a baking dish with plenty of EVOO and salt
  3. Do the same with the un-peeled shallots and garlic in another baking dish
  4. Roast - approx 15 min, 180°C
  5. Cool completely
  6. Drain the juices away from tomatoes and peel the shallots and garlic
  7. This can be done up to 24 hours in advance
  8. Pre-heat oven - 200°C
  9. Roll the pastry out on a floured Silpat mat
  10. Place parmesan and gruyere into the Thermomix bowl
  11. Fit TM5 bowl to TM5
  12. Chop - approx 6 sec, speed 8
  13. Remove from bowl
  14. To make pistachio oil, place all ingredients into the Thermomix (no need to clean after the cheese)
  15. Blend - approx 10 sec, speed 8
  16. Assemble the tart by spreading a small amount of ricotta or mascarpone on the pastry leaving about 2 cm circumference around the edges
  17. Sprinkle with about half of the milled cheese and a few thyme sprigs and the lemon zest
  18. Arrange the roasted tomatoes to fill the tart centre, add the shallots and garlic
  19. Finish with remaining cheese and about half of the pistachio oil
  20. Transfer to paper lined baking sheet
  21. Bake until golden brown - approx 20 min, 200°C, low rack
  22. Bake - 5 min, 250°C, middle rack
  23. Watch this carefully as you don’t want it to burn, but you do want the tomatoes and shallots to be a little caramelised
  24. Serve hot with the remaining thyme sprigs and pistachio oil

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