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Tomato tarts

Tomato tarts

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  • Preparation and cooking time
    • Total time
    • Ready in around 45 minutes
  • Easy
  • Makes 4

An excellent way of using up an excess of home grown tomatoes

Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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Ingredients

  • 175g plain flour
  • 85g butter
  • 85g strong cheddar , grated
  • 3 eggs
  • 2 tbsp Dijon mustard
  • 4 tbsp crème fraîche
  • 250g cherry tomato
  • sprig thyme

Method

  • STEP 1

    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.

  • STEP 2

    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.

Recipe from Good Food magazine, September 2006

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A star rating of 5 out of 5.2 ratings
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