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Roast tomatoes on Welsh rarebit

Name: Roast tomatoes on Welsh rarebit
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4 vines of cherry tomatoes (about 6 tomatoes on each); 1 tablespoon olive oil; 50g butter; 1 tablespoon plain flour; 1/3 cup (80ml) beer; 1 tablespoon dry mustard powder; 225g strong cheddar cheese, grated; 1 egg yolk; 4 thick slices wood-fired bread; Chives, cut into 5cm pieces, to garnish

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by Michelle Noerianto and Kim Coverdale

Oct 02, 2015

The roasted tomatoes really cut through this rich and creamy English classic.

4 vines of cherry tomatoes (about 6 tomatoes on each)
1 tablespoon olive oil
50g butter
1 tablespoon plain flour
1/3 cup (80ml) beer
1 tablespoon dry mustard powder
225g strong cheddar cheese, grated
1 egg yolk
4 thick slices wood-fired bread
Chives, cut into 5cm pieces, to garnish

Method

1.

Preheat the oven to 220°C.
2.

Place tomatoes on a baking tray, drizzle with oil and season with sea salt and pepper. Roast in oven for 15 minutes, then set aside and keep warm.
3.

Melt the butter in a saucepan, then add flour and cook over low heat, stirring, for 1 minute. Add beer, mustard and cheese, and stir until creamy, but don't allow it to boil. Remove from heat, add egg yolk and stir until well combined. Toast bread slices, evenly spread with cheese mixture, and place under a grill until hot and bubbling. Top with tomatoes and garnish with some chives.