- 175g plain flour
- 85g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 85g strong cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 3 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tbsp Dijon mustard
- 4 tbsp crème fraîche
- 250g cherry tomato
- sprig thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
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.