Cherry tomato tart with a cheese pastry crust.
I am still getting plenty of cherry tomatoes from my garden so I decided to make this tart for dinner tonight. See below for recipe:
Blitz together 175g plain flour, 85g butter and 85g grated cheddar cheese in a food processor.
Add a beaten egg to bind it all together and roll out the pastry on a floured work surface.
Grease a loose bottomed tart tin and line with the pastry. Chill for 10 mins, then line the pastry case with greaseproof paper and fill with baking beans and bake blind for 15 mins at 180 degrees (160 fan).
Remove the paper and baking beans and cook for a further 10 mins. It should only just be beginning to colour.
Next, mix together 2 tbsp dijon mustard and 4 tbsp creme fraiche and spread it over the bottom of the pastry case. Top with as many halved cherry tomatoes as you can fit in - I used yellow and black cherry toms here, and some fresh thyme (oregano or basil would also work) and freshly grated black pepper.
Bake for 30 mins, at 180 degrees (160 fan) then turn oven down to 150/130 fan and bake for a further 30 mins, or until the filling is set.
I served it with a simple salad - yum!
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