National Bread Week: Bread, Shallot and Tomato Tart
National Bread Week is a week to celebrate Irish bread. It aims to encourage consumers to love bread; its heritage and versatility.
To help mark it, we're running a series of video recipes. Here is Bread, Shallot and Tomato Tart:
Prep: 10 minutes
Cook: 20 minutes
1 tbsp oil
4 echalion shallots, halved lengthways (200g)
50g butter, softened
4 slices Wholemeal Bread (approx.140g)
2 tbsp sun dried tomato paste (50g)
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.
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.