Heritage tomato, cheese and chutney tart recipe | delicious. magazine
Heritage tomato, cheese, and chutney tart | Perfect for showcasing summer flavors. Serves 8-10. Easy to make.
Ingredients
- For the pastry
- 250g plain flour, plus extra to dust
- 175g unsalted butter, chilled
- 2 medium free-range egg yolks (whites reserved; see tip)
- 1 tbsp fennel seeds
- For the filling
- 200-350g assorted ripe heritage (or regular) tomatoes – see tips
- 1 tbsp plain flour, plus extra for dusting
- 300g mascarpone
- 50g parmesan or vegetarian alternative, grated
- 100g firm mozzarella, grated (we like Galbani Mozzarella Cucina, from Waitrose and Ocado)
- 3 medium free-range eggs and 2 extra yolks
- 100ml double cream
- 2 tsp Dijon mustard
- Fresh basil to garnish
- For the tomato chutney
- 700g ripe tomatoes, chopped
- 250ml light muscovado sugar
- 250ml red wine vinegar
- 4 fat garlic cloves
- 1-2 long red chillies to taste
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