Tomato Ragu and Cheese Tarts

Cheese and Tomato Tarts with a rich tomato ragu and creamy béchamel sauce encased in shortcrust pastry. The best vegetarian lunch!

Ingredients
Tomato ragu:

• 1 tbsp olive oil
• 1 onion peeled and diced
• 2 cloves garlic peeled and minced
• 1 tbsp tomato puree
• 1 tsp oregano
• 1 tsp sugar
• 400 g tinned chopped tomatoes
• Pinch of salt and pepper

Tart cases:

• 320 g pack ready-rolled shortcrust pastry

Bechamel sauce:

• 45 g unsalted butter
• 4 tbsp plain/all purpose flour
• 240 ml milk
• 75 g mature cheddar cheese, grated
• 85 g mozzarella cheese, grated
• 1/2 tsp black pepper

Also:

• 1 small egg slightly whisked
• 10-12 small tomatoes thinly sliced (I used mixed colour tomatoes)
• 3 tbsp panko breadcrumbs
• 3 tbsp grated cheddar cheese
• Small bunch fresh thyme

Instructions

1. Preheat the oven to 210c/450F
2. First make the ragu. Heat the oil in a medium sized frying pan or sauce pan and add the onion. Cook on a medium-low heat for 5 minutes, stirring occasionally, until the onion starts to soften. Add the garlic and cook for a further 1 minute.
3. Add in the tomato puree, oregano, sugar, tinned tomatoes, salt and pepper. Stir, bring to the boil, then simmer gently, stirring occasionally for 15 minutes. Turn the heat off.
4. For full instructions : www.kitchensanctuary.com

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