Tomato cheeseboard pie
Serves: 8
Prep time: 45 minsTotal time: 
Recipe photograph by Martin Poole
Tomato cheeseboard pie
Mayonnaise in the filling adds an amazing silky richness to this cheese pie. Feel free to use up any cheese you find hiding in the fridge
Serves: 8
Prep time: 45 minsTotal time: 
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Nutritional information (per serving)
Calories
619Kcal
Fat
41gr
Saturates
17gr
Carbs
37gr
Sugars
8gr
Fibre
3gr
Protein
25gr
Salt
1.6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the cheese pastry
- 175g plain flour, plus extra to dust
- 1 tsp picked thyme leaves
- 100g cold butter, cubed
- 50g Parmesan*,finely grated
- 1 egg yolk
For the filling
- 500g mixed tomatoes
- 2 tbsp olive oil
- 1 tsp sugar
- 1 tsp sea salt flakes
- 4 tbsp caramelised onion chutney
- 1 x 160g pack Somerset Brie, finely chopped
- 100g mature cheddar*, grated
- 75g blue cheese*, crumbled (we used Blacksticks Blue)
- 150g mayonnaise
- 2 tsp picked thyme leaves
Step by step
Get ahead
The pastry can be made ahead and frozen. The tart can be baked the day before, chilled and then brought back to room temperature to serve.
- For the pastry, put the flour, thyme and butter in a food processor and blitz to fine crumbs. Add the Parmesan and give it another pulse, then add the egg yolk and 2 tablespoons of cold water. Blitz until the mixture comes together into a ball. Press into a disc and wrap, then chill for at least 30 minutes.
- Preheat the oven to 180°C, fan 160°C, gas 4. Prepare larger tomatoes by cutting them into chunky slices, and halve any smaller tomatoes. Arrange in a roasting tray in a single layer and drizzle with 1 tablespoon oil. Sprinkle with the sugar and salt and roast for 40-45 minutes or until soft and starting to caramelise. Set aside to cool.
- Increase the oven to 200°C, fan 180°C, gas 6. Roll out the pastry on a lightly floured worksurface, then press it into the base and sides of a 23cm diameter tart tin. Trim the edges, prick the base, then pop in the freezer for 10 minutes. Line with crumpled baking paper and baking beans and blind bake for 20 minutes, or until starting to turn golden brown. Remove the paper and beans and return the case to the oven for a further 5 minutes to dry out further. Set aside and reduce the oven to 190°C, fan 170°C, gas 5.
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Spread the bottom of the tart case with the chutney. Combine all the cheeses with the mayo and thyme and then season with black pepper. Spread this in an even layer over the chutney, then top with the roasted tomatoes. Brush with the remaining oil, then bake for 45-50 minutes or until the filling is bubbling and golden. Let the pie cool to either just warm or room temperature to serve. See ‘Get ahead’ on page 12 if preparing in advance.
*Use vegetarian cheese if required.
