Tomato tarts
An excellent way of using up an excess of home grown tomatoes
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.
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http://www.bbcgoodfood.com/recipes/2942/
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


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22 January 2008
fl00se commented on this recipe
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