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Nutrition: per serving

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g
    low

Method

  • step 1

    Heat oven to 180C/fan 160C/gas 3. Blitz the flour, butter and cheddar in a food processor until the mixture resembles breadcrumbs, then add one lightly beaten egg and whizz again until it forms a ball. Use the pastry to line 4 individual tart cases, then chill for 10 mins. Line the pastry cases with greaseproof paper, fill with baking beans and bake for 7 -10 mins until the pastry feels dry. Remove the paper and baking beans and continue to cook for a further 2 - 3 mins until lightly golden, then remove from the oven.

  • step 2

    Make the custard by mixing the remaining eggs into the Dijon mustard and crème fraiche. Scatter the halved cherry tomatoes on the base of the tarts, sprinkle over the thyme leaves and pour over the custard. Bake for 10 mins, turn the oven down to 150C/fan 130C/gas 3, then bake for a further 15 mins until the custard is just set. Cool slightly before serving.

Recipe from Good Food magazine, September 2006

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Comments, questions and tips (9)

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Overall rating

A star rating of 5 out of 5.2 ratings
Richard Kidd avatar

Richard Kidd

A great looking recipe, but always makes it a bit more difficult for the amateur cook when you you talk about 'individual tart cases' - no doubt practice helps along the way. Based on the ingredient quantities, it would be very helpful to know diamater and perhaps depth of tart cases for the…

hilaryys

A star rating of 5 out of 5.

Really delicious! Did use home grown cherry tomatoes so the flavour was extra good but think this would work with any cherry toms. Made 8 little tarts because my tins are quite shallow.

This has been removed

Flowerbels

A star rating of 5 out of 5.

Very tasty and different use for tomatoes that would have ended up in another sauce instead. The recipe ended up making six in my tart tins so we now have a bonus lunch tomorrow!

Katie_H-2

Great!, I didn't use a food possessor and this recipe still worked great for me!, defiantly recommend this recipe! :)

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