Tomato and cheese tart
Mustard and tomatoes are a classic combination in French cooking
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
40
MINUTES
Ingredients
500g shortcrust pastry
2 eggs, lightly beaten and an extra egg yolk
150mls cream
150mls milk
½ tsp ground nutmeg
½ tsp sea salt
½ tsp cracked black pepper
½ tsp Dijon mustard
150g semi-hard cheese, grated
300g cherry tomatoes
Method
- Preheat your oven to 190°C and line the base of a 10-inch tart tin with parchment. Grease and flour the sides of the tin.
Roll your pastry into a disc larger than the tin. Gently nudge it into place. If there is excess sticking out above the sides do not worry, you can trim this once it has baked. Blind bake the case for 15 minutes. Remove the baking beans and brush the inside of the pastry case with egg yolk. Place it back into the oven for another ten minutes or until lightly golden. Use a sharp knife to trim any excess pastry.
Whisk the eggs, cream, milk, nutmeg, salt, pepper and mustard together. Stir in the grated cheese. Pour this mixture into your pastry case and dot the tomatoes on top.
Bake for about 25 minutes or until set. Allow to cool in the tin.
