The quality of this tart in my opinion is dependant on organic fresh cherry tomatoes and a crisp buttery pastry. The creamy 'not eggy' texture is down to using extra thick double cream and excellent quality cheddar.
Serves 6-8
Equipment: 1 spring bottom 10" length x 1½ "depth non stick flan mould
Ingredients
Pastry:
300gms plain flour
150gms unsalted butter (kept cold and cut into small pieces)
1 medium whole egg
2 medium egg yolks
Filling:
450gms cherry tomatoes
2 medium red onions (finely sliced)
2 cloves of garlic, finely chopped
320ml extra thick cream
200ml milk
1 whole medium egg
4 medium egg yolks
150gms Barber's cruncher (or any good mature cheddar, finely grated)
Salt and freshly ground black pepper
Method
First make the pastry
Pre-heat oven to 150˚C
Grease the flan mould.
Sift the flour into a bowl, add the butter pieces and work into the flour until fully incorporated into 'rough breadcrumbs'.
Add the lightly whisked egg and yolks and bring together as a dough. Then work for 3 minutes until pliable and just staying together (you should not need to add any water).
Roll into a ball, cling film and rest in a cool place for 30 minutes.
Roll to 3mm thick rounds, place in mould allowing 3mm overlap around the top of the mould. Fill with grease-proof paper and pulse/ bean filling and blind bake for 9 minutes at 150˚C.
The filling
Meanwhile sauté the red onion and garlic for 5 minutes until just taking colour, when the pastry is baked remove the filler and evenly spread the red onion at the base of the pastry.
Cut the cherry tomatoes in half and evenly spread 50% in the flan with the onion.
In a bowl gently whisk together the whole egg and 4 yolks then whisk in the cream (slowly at first to prevent lumps). Then add the milk, season with lots of ground pepper and a pinch of salt. Pour into the flan then evenly sprinkle the cheese on top. Finally arrange the remaining tomato halves on top and bake for 25-30 minutes at 150˚C until just 'firm'.
