Cheese and spring onion tart

Roll out the pastry on a floured surface and line a 22cm round x 2.5cm deep, loose-bottomed fluted flan tin, gently pressing the pastry into flutes. Trim edges. Prick the base with a fork, then chill for 10 minutes. Preheat oven to 200C/ 180C fan/ Gas 6.

Line the pastry case with foil, fill with baking beans, place on a baking sheet and bake for 20minutes until the pastry has set. Remove foil and beans and bake for another 5 minutes, until just turning pale golden.

For the filling, heat the oil in a frying pan and stir-fry the spring onions for 3-4 minutes. Blend the mustard and creme fraiche together, then gradually mix in the eggs. Stir in the milk, then season. Tip all but a handful cheese and all the spring onions into pastry case. Scatter over 1.5 teaspoons of tarragon. Pour in the egg mixture, then scatter over the remaining cheese.

Lower the oven to 190C/ 170C fan/ Gas 5, then bake the tart for 25-30 minutes, until softly set. Remove and allow it to sit for about 15 minutes. Lay the halved tomatoes cut-side up on a baking tray. Drizzle with a little of olive oil, scatter over the remaing tarragon and a grinding of pepper. Roast for about 8-10 minutes, or until just starting to burst. Serve the tomatoes with the tart, with some green salad on the side.