Tomato tarts
An excellent way of using up an excess of home grown tomatoes
0
ratings
Difficulty and servings
Makes 4
Preperation and cooking times
Ready in around 45 minutes
- Use the pastry to line 4 individual tart cases, then bake blind at 180C/fan 160C/ gas 3.
- Make the custard by mixing the eggs into the Dijon mustard and crème fraiche. Scatter the halved cherry tomatoes on the base of the tarts, sprinkle over the thyme 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.
Recipe from Good Food magazine, September 2006.
Save and share this recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favourite social network.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2942/
Your binder
Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- pastry
- 2 eggs
- Dijon mustard
- crème fraîche
- 250g cherry tomatoes , halved
- thyme
Search Good Food
Chickpea, mint, orange & feta salad
An interesting mix of flavours make this a simple salad to remember
Advertiser Links
Difficulty and servings
Makes 4
Preperation and cooking times
Ready in around 45 minutesIngredients
- pastry
- 2 eggs
- Dijon mustard
- crème fraîche
- 250g cherry tomatoes , halved
- thyme
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
22 January 2008
fl00se commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.