Name: Cheddar tomato tarts
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 1 1/2 cup sifted plain flour; 150 gram chilled, chopped butter; 1 egg; 1 teaspoon water; 1/2 cup bought caramelised onion relish; 400 gram punnet heirloom cherry tomatoes; 250 gram crumbly soft cheddar cheese, cut into 1cm cubes

Cheddar tomato tarts

Makes 4 Item

Prep

30M

Cook

40M

Total

1H 10M

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Ingredients

1 1/2 cup sifted plain flour

150 gram chilled, chopped butter

1 egg

1 teaspoon water

1/2 cup bought caramelised onion relish

400 gram punnet heirloom cherry tomatoes

250 gram crumbly soft cheddar cheese, cut into 1cm cubes

Method

1.In a food processor, combine flour and butter, and pulse to form crumbs. Season to taste. With motor running, add egg and water to form a soft dough. Form into a disc, wrap in plastic wrap and chill 15 minutes.

2.Preheat oven to 200°C. Place four 10cm round fluted flan pans with removable bases on an oven tray.

3.Roll out pastry between 2 sheets of baking paper until 3mm thick. Cut out pastry and line pans, trimming to fit. Line pastry cases with baking paper and then fill them with dried beans or rice. Bake blind 10 minutes. Remove paper and filling and bake a further 5 minutes.

4.Divide relish among cases then fill evenly with tomatoes and cheese. Bake 20-25 minutes, until cheese is melted and bubbling. Serve warm.

Add 2 teaspoons of chopped thyme leaves to the pastry for a variation.
Note

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