Tomato tarts#
- 175g plain flour
- 85g butter
- 85g strong cheddar, grated
- 3 eggs
- 2 tbsp Dijon mustard
- 4 tbsp crème fraîche
- 250g cherry tomatoes
- sprig thyme
- Ready in around 45 minutes
Easy
Makes 4
- Heat
oven to 180C/fan 160C/gas 3. Blitz the flour, butter and cheddar in a
food processor until the mixture resembles breadcrumbs, then add one
lightly beaten egg and whizz again until it forms a ball. Use the pastry
to line 4 individual tart cases, then chill for 10 mins. Line the
pastry cases with greaseproof paper, fill with baking beans and bake for
7 -10 mins until the pastry feels dry. Remove the paper and baking
beans and continue to cook for a further 2 - 3 mins until lightly
golden, then remove from the oven.
- Make
the custard by mixing the remaining eggs into the Dijon mustard and
crème fraiche. Scatter the halved cherry tomatoes on the base of the
tarts, sprinkle over the thyme leaves and pour over the custard. Bake
for 10 mins, turn the oven down to 150C/fan 130C/gas 3, then bake for a
further 15 mins until the custard is just set. Cool slightly before
serving.
