Summer Tarts: Blue Cheese & Red Onion, Roasted Tomato
Recipe Type: Baking
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2-4
Tart crust, pate brise, pie dough, pasta sfoglia, here are the elements of a simple crust
Tart Crust
  • 18 oz / 500 g flour
  • 9 oz / 250 g butter
  • 3.5 oz/ 125 g water
  • Pinch of salt
Blue Cheese & Red Onion Tart
  • 6 oz/ 170 g Soft Blue Cheese, like Gorgonzola Dolce
  • 4 small eggs
  • 1 sweet red onion, thinly sliced
  • 6 oz/ 170 g heavy cream
  • 1 oz/ 28 g pancetta or bacon (optional)
Roasted Tomato Tart with Ricotta Basil Sauce
  • 15-25 cherry tomatoes (depending on their size)
  • Salt, pepper, olive oil
  • 6 oz / 170 g fresh ricotta cheese
  • 20-30 basil leaves
  • 1 small clove of garlic, peeled
Tart Crust
  1. Cut the butter up into small pea sized bits and place back in the fridge to chill. If you are using a food processor, you can freeze the butter before use. Food processors will cut through the frozen butter and it mitigates the heating effect that occurs from mechanical processing.
  2. Quickly combine the flour, and salt with the butter, literally rubbing it together with your hands until it is crumbly. Or pulse lightly in a food processor.
  3. Add a bit of the water, you want just enough to hold the dough together, add more as needed. Gather the dough into a ball, wrap tightly with plastic wrap, and let it rest in a cool place for 15-30 minutes. When you are ready to make the tart, roll out the dough.
  4. For easier removal from the tart pan, use a sheet of parchment paper to line the pan, then lay the dough on top.
Blue Cheese & Red Onion Tart
  1. Preheat the oven to 350F/ 150C.
  2. Cut the pancetta into matchsticks and fry until crispy. Drain and reserve.
  3. Using a blender, combine the blue cheese, eggs and heavy cream. Whip until frothy.
  4. Line a 10” tart pan with parchment paper and then lay in the tart crust.
  5. Arrange the sliced red onions and crispy pancetta in the pan and pour the cheese cream mixture over the onions. You should have enough to cover the onions completely.
  6. Bake for 35-45 minutes until the tart has set and the top is bubbly brown.
Roasted Tomato Tart with Ricotta Basil Sauce
  1. Preheat the oven to 350f/ 150C.
  2. Line the tart pan with parchment paper and the tart dough.
  3. Slice the tomatoes in half and arrange on the tart dough. There should be enough tomatoes to completely cover the dough. Sprinkle with salt and a few twists of pepper, lightly drizzle with the olive oil.
  4. Bake until the tomatoes are collapsing and the crust is browned, about 30 minutes.
  5. In a blender, combine the ricotta, basil leaves and garlic. Whip until smooth. Check the seasoning and add salt if necessary.
  6. Serve this ricotta basil sauce alongside a slice of the warm tomato tart and you’ll have the essence of summer on your plate.
Recipe by Honest Cooking at