Prep: 10 minutesNational Bread Week Tomato Tart Portrait

Cook: 20 minutes

Serves 4



1 tbsp oil

4 echalion shallots, halved lengthways 

50g butter, softened

4 slices Wholemeal Bread 

2 tbsp sun dried tomato paste 

50g Cheddar cheese, grated

2 tomatoes, thickly sliced

1 tbsp chopped chives



Preheat the oven to 200oC, gas mark 6.

Heat the oil in a small frying pan and fry the shallots for 4-5 minutes until golden.

Meanwhile, butter the bread and press into a 20cm square tin in a single layer, butter side down, coming up the sides a little. Spread with the tomato paste and scatter over half the cheese.

Arrange the shallots and tomatoes on top, overlapping them as you go. Sprinkle over the remaining cheese and the chives. Bake for 20 minutes until golden.


Cooks tip

Try using batch bread or sliced white bread as an alternative, or use basil pesto instead of the tomato paste. For a vegan option, use olive oil spread and vegan cheese.