Madison
Ingredients
Pastry
Method
1.To make the pastry, process the flour, salt and butter in a food processor until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolk (not the white) and the water a tablespoon at a time until the dough comes together.
2.Knead lightly into a disc shape. wrap in plastic and chill in the refrigerator for 30 minutes. Roll the dough out between two sheets of baking paper until it’s 3mm thick, then place in a 23cm round tart tin.
3.Trim the edges with a knife, prick the surface with a fork and place in the freezer for at least 30 minutes.
4.Preheat the oven to 200°C. To blind bake the tart (baking it without filling), line it with a sheet of baking paper and some baking weights. Cook for 15 minutes. Remove the weights, brush with egg while and cook for a further five minutes or until lightly golden.
5.To make the filling, combine the cream with the eggs, yolks and parmesan. Arrange the tomatoes-cut side up-into the tart tin and carefully pour in the cream mixture. Crumble feta over and sprinkle with thyme leaves.
6.Bake at 160°C for 35 minutes or until set and golden in colour.
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