Cheese and Tomato Tart

Shopping list

• 225 g plain flour — plus extra for dusting

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• 100 g unsalted butter — cold, cubed

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• 3 tbsp cold water

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• 300 g cherry tomatoes — halved

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• 120 g mature Cheddar cheese — grated

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• 150 g cream cheese

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• 2 piece eggs — beaten

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• 100 ml double cream

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• 1 tsp fresh thyme — leaves only

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• 1 pinch black pepper

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• 1 tbsp olive oil — for tomatoes

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Step by step

1. 1

   Rub the butter into the flour until it resembles breadcrumbs, then stir in the cold water to form a dough. Wrap and chill for 20 minutes.

2. 2

   Preheat the oven to 190 °C (fan 170 °C). Roll out the pastry on a floured surface and line a 23 cm tart tin. Prick the base with a fork.

3. 3

   Line the pastry with baking paper and baking beans; bake for 15 minutes. Remove paper and beans, then bake for a further 5 minutes until lightly golden.

4. 4

   Toss the halved cherry tomatoes with olive oil and black pepper, then spread on a baking tray. Roast for 10– 12 minutes until softened.

5. 5

   Whisk together the cream cheese, beaten eggs, double cream, Cheddar, thyme leaves and a pinch of black pepper until smooth.

6. 6

   Arrange the roasted tomatoes in the pastry case. Pour over the cheese mixture.

7. 7

   Bake for 25– 30 minutes until the filling is just set with a slight wobble in the centre. Cool for 10 minutes before slicing.