This Smoked Cheddar and Tomato Tart is a comforting savory showstopper with a flaky crust, rich smoked cheddar filling, and sweet roasted cherry tomatoes. It’s deceptively simple to make and perfect for any occasion. The aroma as it bakes is pure magic.
Love Smoked Cheddar and Tomato Tart? So do we! If you're into Savory Breakfast or curious about Dessert Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Smoked Cheddar and Tomato Tart
- Flavor bomb: Smoky cheddar and sweet roasted tomatoes create an incredible bite.
- Perfect texture: Flaky pastry, creamy filling, and juicy tomatoes offer a symphony of textures.
- Deceptively easy: Simple assembly builds confidence and impresses everyone.
- Wonderfully versatile: Works for brunch, lunch, or as an appetizer for any occasion.
Ingredients & Tools
- 1 sheet of ready-rolled all-butter puff pastry, thawed
- 250 g smoked cheddar cheese, grated
- 200 ml double cream (or heavy cream)
- 2 large eggs
- 1 egg yolk (for the egg wash)
- 300 g cherry tomatoes, a mix of colors is lovely
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves, plus extra sprigs for garnish
- 1/2 tsp garlic powder
- 1/4 tsp freshly grated nutmeg
- Salt and freshly ground black pepper to taste
Tools: A 9-inch (23 cm) tart tin with a removable bottom, a rolling pin, a mixing bowl, and a baking sheet.
Notes: Use a good, strong smoked cheddar and all-butter puff pastry for the best flavor and flakiness.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 14 g |
| Fat: | 38 g |
| Carbs: | 22 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the egg wash. It might seem like a small step, but brushing that pastry edge with egg yolk is what gives you that gorgeous, deep golden-brown, professional-looking crust. It’s a little trick that goes a long way.
- Grate your own cheese. I know, I know—pre-shredded is convenient. But it’s often coated with anti-caking agents that can prevent it from melting as smoothly and beautifully into the custard. A few minutes with a box grater is totally worth it.
- Let the pastry chill. After you’ve fitted it into the tart tin and done the initial bake (blind baking), if it puffs up a lot, just gently press it down with the back of a spoon. Let it cool for a few minutes before adding the filling—this helps the custard set better.
- Season your filling well. The smoked cheddar is salty, but the cream and eggs need a good amount of seasoning too. Taste the custard mix before you pour it in (it’s just eggs and cream, so it’s safe) and adjust the salt and pepper until it tastes vibrant to you.
How to Make Smoked Cheddar and Tomato Tart
Step 1: First, preheat your oven to 200°C (400°F). Take your thawed puff pastry sheet and unroll it into your tart tin, gently pressing it into the corners and up the sides. Don’t stretch it—just let it settle in. Use a rolling pin to roll over the top of the tin to trim off the excess pastry neatly. Prick the base all over with a fork; this is called docking and it stops the pastry from puffing up too much in the middle. Pop it in the freezer for 10 minutes to firm up. This little chill helps the pastry hold its shape.
Step 2: Once chilled, line the pastry with parchment paper and fill it with baking beans or uncooked rice. Blind bake it for 15 minutes. You’ll notice the edges will start to turn a light golden color. Carefully remove the parchment and beans, then brush the entire pastry base and sides with the egg yolk (just beat it with a teaspoon of water). This seals the pastry. Return it to the oven for another 5 minutes until it looks dry and is just starting to color. Take it out and let it cool slightly. Reduce the oven temperature to 180°C (350°F).
Step 3: While the pastry is baking, you can get your filling ready. In a medium bowl, whisk together the double cream, whole eggs, garlic powder, nutmeg, and a really good pinch of salt and pepper until everything is completely combined and smooth. The mixture should be a pale, uniform yellow. Stir in about two-thirds of your grated smoked cheddar. The trick is to reserve some cheese for the top—it creates a lovely cheesy crust.
Step 4: Now for the assembly! Place your par-baked tart shell on a baking sheet—this makes it much easier to handle and catch any potential drips. Scatter the remaining grated cheese evenly over the base of the tart. Slowly and carefully pour the cream and egg custard mixture over the cheese. You want to fill it right up to just below the rim. Don’t worry if it seems very liquid; it will set beautifully in the oven.
Step 5: Time for the tomatoes. Toss your cherry tomatoes with the olive oil, thyme leaves, and a pinch of salt. Arrange them artfully over the top of the custard, pressing them in just slightly. You can halve a few if you like for variation, but leaving them whole gives you those amazing juicy bursts. A little sprinkle of flaky sea salt over everything now is a pro move.
Step 6: Carefully transfer the baking sheet with the tart to the middle rack of your preheated oven. Bake for 30-35 minutes. You’re looking for the filling to be gloriously puffed up around the edges, set with just the faintest wobble in the very center, and a beautifully golden, spotted top. The tomatoes should be wrinkly and blistered in places.
Step 7: Once it’s perfectly baked, remove the tart from the oven and let it cool in the tin on a wire rack for at least 15-20 minutes. I know it’s tempting to dive right in, but this resting time is crucial for the custard to finish setting, making it much easier to slice cleanly. Then, gently push the removable base up from the bottom to release the tart. Garnish with a few extra fresh thyme sprigs, slice, and serve!
Storage & Freshness Guide
- Fridge: Store covered for up to 3 days.
- Freezer: Freeze whole or sliced, well-wrapped, for up to 1 month.
- Reviving: Reheat slices in a 160°C (325°F) oven for 10–15 minutes to crisp the pastry.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon juice and a drizzle of olive oil cuts through the richness of the tart perfectly.
- Roasted asparagus with parmesan — A side of tender, roasted asparagus adds a lovely green vegetable element and its earthy flavor complements the smokiness of the cheddar.
- A bowl of tomato and red pepper soup — For a truly cozy meal, a velvety soup makes this tart feel even more substantial and satisfying, especially on a cooler day.
Drinks
- A crisp Sauvignon Blanc — The bright acidity and citrus notes in a good Sauv Blanc are fantastic at cutting through the fat of the cheese and cream, cleansing your palate between bites.
- A light, hoppy pale ale — If you’re a beer person, the bitterness of a pale ale contrasts beautifully with the savory, smoky flavors and makes for a really refreshing pairing.
- Sparkling water with lemon — A non-alcoholic option that still provides the necessary bubbles and acidity to refresh your palate, making each bite of the tart taste as amazing as the first.
Something Sweet
- Lemon posset — After the savory, smoky tart, a bracingly sharp and creamy lemon posset is the ultimate palate-cleanser and a wonderfully light way to end the meal.
- Dark chocolate and sea salt cookies — For something a little more indulgent, the bitter-sweet notes of dark chocolate provide a beautiful contrast and a satisfying, chewy texture.
- Fresh berry salad with mint — A bowl of mixed berries with a hint of mint and a tiny drizzle of honey is fresh, simple, and feels just right after a rich main course.
Top Mistakes to Avoid
- Mistake: Using a soggy pastry base. Skipping the blind baking step or not pricking the base is a surefire way to end up with a soggy bottom. That initial bake without the filling is what gives you a crisp, flaky foundation that can hold the wet custard.
- Mistake: Overbaking the custard. You want to take the tart out when it still has a slight wobble in the center. The residual heat will continue to cook it as it cools. If you wait until it’s completely firm in the oven, it can become rubbery and dry.
- Mistake: Not letting the tart rest. I’ve messed this up before too, slicing into a tart the second it comes out of the oven. It’s a recipe for a messy, runny slice. That 15-20 minute rest is non-negotiable for a perfect, clean cut.
- Mistake: Overloading with wet tomatoes. If your tomatoes are very juicy, give them a quick pat dry before arranging them. Too much excess moisture on top can prevent the custard underneath from setting properly.
Expert Tips
- Tip: For an extra flavor boost, try adding a teaspoon of whole grain mustard to the cream and egg mixture. It adds a subtle tang that really enhances the smoked cheddar without overpowering it.
- Tip: If your tart shell has shrunk a little during blind baking, don’t panic! Just use a small, sharp knife to carefully trim any uneven bits from the top edge to make it neat before adding the filling.
- Tip: To test for doneness, give the tart tin a gentle shake. The edges should be firmly set, but the very center, about the size of a £2 coin, should have a distinct, gentle jiggle. It will set firm as it cools.
- Tip: For a beautiful, glossy finish on your tomatoes, you can give them a very light brush with olive oil as soon as the tart comes out of the oven. It makes them look even more inviting.
FAQs
Can I make this tart ahead of time?
Absolutely, you can! You have a couple of options. You can blind bake the pastry shell up to a day ahead, let it cool completely, and store it at room temperature, well-wrapped. Or, you can assemble the entire tart, cover it tightly, and keep it in the fridge for a few hours before baking. You might need to add 3-5 extra minutes to the baking time if it’s going into the oven straight from the fridge. It’s also fantastic served at room temperature, so feel free to bake it a few hours before you need it.
Can I use a different type of cheese?
Of course! While the smoked cheddar gives it that distinctive flavor, you can experiment. A combination of gruyère and a little parmesan would be lovely and nutty. Just make sure whatever you use is a good melter. Avoid very soft, fresh cheeses like mozzarella as they can make the filling too wet. The key is a cheese that will integrate smoothly into the custard while providing a punch of flavor.
My pastry shrank a lot, what happened?
This is a common frustration! Pastry shrinkage usually happens for one of two reasons. First, you might have overworked the dough when pressing it into the tin, which develops the gluten and causes it to contract. Handle it as little and as gently as possible. Second, it might not have been chilled enough before baking. That time in the freezer is crucial to relax the gluten and firm up the butter, which helps the pastry hold its shape.
Can I use a shortcrust pastry instead of puff?
You definitely can, and it will be delicious—just a different experience. A shortcrust pastry will give you a more crumbly, biscuit-like base, as opposed to the flaky, layered texture of puff. If you do use shortcrust, the blind baking method is the same. Just follow your chosen shortcrust recipe’s instructions for temperature and timing, as they can vary slightly from puff pastry.
How should I store and reheat leftovers?
Store any leftover tart, covered, in the refrigerator for up to 3 days. To reheat, I’d avoid the microwave as it can make the pastry soggy. Instead, warm individual slices in a 160°C (325°F) oven for about 10-15 minutes until heated through. This will help crisp up the pastry again. It’s also perfectly lovely eaten cold straight from the fridge!
Smoked Cheddar And Tomato Tart
Make this stunning Smoked Cheddar and Tomato Tart with a flaky crust and creamy filling. Perfect for brunch or dinner. Get the easy recipe now!
Ingredients
For the Tart
-
1 sheet ready-rolled all-butter puff pastry (thawed)
-
250 g smoked cheddar cheese (grated)
-
200 ml double cream (or heavy cream)
-
2 large eggs
-
1 egg yolk (for the egg wash)
-
300 g cherry tomatoes (a mix of colors is lovely)
-
1 tbsp olive oil
-
1 tsp fresh thyme leaves (plus extra sprigs for garnish)
-
1/2 tsp garlic powder
-
1/4 tsp freshly grated nutmeg
-
Salt and freshly ground black pepper (to taste)
Instructions
-
First, preheat your oven to 200°C (400°F). Take your thawed puff pastry sheet and unroll it into your tart tin, gently pressing it into the corners and up the sides. Don’t stretch it—just let it settle in. Use a rolling pin to roll over the top of the tin to trim off the excess pastry neatly. Prick the base all over with a fork; this is called docking and it stops the pastry from puffing up too much in the middle. Pop it in the freezer for 10 minutes to firm up. This little chill helps the pastry hold its shape.01
-
Once chilled, line the pastry with parchment paper and fill it with baking beans or uncooked rice. Blind bake it for 15 minutes. You’ll notice the edges will start to turn a light golden color. Carefully remove the parchment and beans, then brush the entire pastry base and sides with the egg yolk (just beat it with a teaspoon of water). This seals the pastry. Return it to the oven for another 5 minutes until it looks dry and is just starting to color. Take it out and let it cool slightly. Reduce the oven temperature to 180°C (350°F).02
-
While the pastry is baking, you can get your filling ready. In a medium bowl, whisk together the double cream, whole eggs, garlic powder, nutmeg, and a really good pinch of salt and pepper until everything is completely combined and smooth. The mixture should be a pale, uniform yellow. Stir in about two-thirds of your grated smoked cheddar. The trick is to reserve some cheese for the top—it creates a lovely cheesy crust.03
-
Now for the assembly! Place your par-baked tart shell on a baking sheet—this makes it much easier to handle and catch any potential drips. Scatter the remaining grated cheese evenly over the base of the tart. Slowly and carefully pour the cream and egg custard mixture over the cheese. You want to fill it right up to just below the rim. Don’t worry if it seems very liquid; it will set beautifully in the oven.04
-
Time for the tomatoes. Toss your cherry tomatoes with the olive oil, thyme leaves, and a pinch of salt. Arrange them artfully over the top of the custard, pressing them in just slightly. You can halve a few if you like for variation, but leaving them whole gives you those amazing juicy bursts. A little sprinkle of flaky sea salt over everything now is a pro move.05
-
Carefully transfer the baking sheet with the tart to the middle rack of your preheated oven. Bake for 30-35 minutes. You’re looking for the filling to be gloriously puffed up around the edges, set with just the faintest wobble in the very center, and a beautifully golden, spotted top. The tomatoes should be wrinkly and blistered in places.06
-
Once it’s perfectly baked, remove the tart from the oven and let it cool in the tin on a wire rack for at least 15-20 minutes. I know it’s tempting to dive right in, but this resting time is crucial for the custard to finish setting, making it much easier to slice cleanly. Then, gently push the removable base up from the bottom to release the tart. Garnish with a few extra fresh thyme sprigs, slice, and serve!07
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