Cheese and spring onion tart
- Preparation and cooking time
- Total time
- Plus chilling
- More effort
- Serves 6
Ingredients
- 250g shortcrust pastry
1 tbsp olive oil, plus extra for drizzling
- 1 1/2 bunches spring onions, trimmed and sliced into 3cm lengths
- 1 tsp Dijon mustard
- 200g creme fraiche
- 3 large, beaten eggs
- 150ml milk
- 3 tsp fresh tarragon leaves, chopped
- 125g Cheddar, grated
- 220g cherry tomatoes on the vine, taken off the stems, halved
Method
- STEP 1Roll 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.
- STEP 2Line 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.
- STEP 3For 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.
- STEP 4Lower 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.