Tomato Tart with Cheese Pastry

Name: Tomato Tart with Cheese Pastry
Yield: Serves 6
Ingredients: 4 oz/112 g butter hard from the fridge, cut into bits; Salt and pepper; Salt and pepper; 6 oz/170 g plain flour; 3 oz/84 g grated Cheddar cheese; 2 large eggs + 2 large egg yolks; 1–2 cloves of garlic, skinned and finely chopped (optional); 6 tomatoes, skinned, halved and the seeds removed, and the flesh roughly chopped; 2 tsp mustard powder; Salt and freshly ground black pepper; Salt and freshly ground black pepper; ½ pint/285 ml single cream; 2 large eggs + 2 large egg yolks; Basil leaves, torn up

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is best made in the summer when tomatoes taste their best. The cheese pastry has its flavour accentuated by the mustard powder – but you don’t actually taste the mustard. It’s a slightly rich but utterly delicious savoury tart, only needing a green salad to go with it.

Ingredients

For the pastry

4 oz/112 g butter hard from the fridge, cut into bits
3 oz/

Main course
Pie
Vegetarian
Summer

Method

Put all the ingredients for the pastry into a food processor and whiz – or sieve the dry ingredients into a bowl and rub in the butter – till fine. Mix in the grated cheese. Pat this firmly around the sides and base of the 9-inch/23-