Goat’s Cheese & Sundried Tomato Tart

By Mrs M

Do’s and don’ts!
Serve warm or cold, don’t rush the pastry.

ingredients/mis en place 6-8 people

12 quarters of sundried or sun blushed tomatoes
200g goat’s cheese
fresh basil
2 medium eggs
142 ml double cream
Pastry
175g sifted plain flour
90g chilled salted butter
1 egg yolk
2 tbsp water
1 20 cm flan dish or tin

method

1. Make the pastry first. Either whizz all the ingredients in a food processor until it comes together or put the flour and butter into a large bowl and rub in the butter with your hands until the mixture looks like bread crumbs. Mix the water and egg yolk together and add to the flour and butter. Use your hands to mix into a dough.

2. Wrap the pastry in cling film and rest in the fridge for around 10-15 minutes.

3. Switch on the oven to elekkertrik 200c gas 6 or, if you have a fancy fan oven, reduce the heat by 20 degrees to 180c.

4.Grease the flan dish or tin

5. Roll out the pastry somewhere cold in your kitchen on a lightly floured surface so that you have a delicate thin pastry.

6.Line the flan dish or tin with the pastry pressing the pastry into the edges of the tin.

7.Trim the pastry so that it just stands up slightly from the top of the tin and then press the edges with the side of the spoon or the tines of a fork or just nip them to finish.

8.Prick the base of the flan with a fork.

9.Line with baking parchment and fill with baking beans or rice if you don’t have baking beans.

10.Place the flan on a baking tray and bake “blind’ in the hot oven for fifteen minutes.

11.Take out the baking parchment and rice – you can re use the rice for this purpose.

12.Bake the flan case for another 5 minutes so that you dry out the and avoid soggy pastry. Set aside.

13.Whisk the eggs and cream together and season with black pepper

14.Reduce the heat of the oven to 180 ellekertik or gas 4 remembering to reduce by an extra 20 degrees if you have a fan oven.

15.Crumple the cheese into the pastry case, dot the sun dried or blushed tomatoes in between and scatter the basil evenly.

16.Pour in the cream and egg mix

17.Bake for around 30 minutes or until light and golden and just set.