Tomato Tart With Cheddar Crust

Ingredients

• 175g plain flour
• 85g butter
• 85g strong cheddar, grated
• 1 egg, lightly beaten
• 2 tbsp Dijon mustard
• 4 tbsp crème fraiche
• 600g cherry tomatoes, halved (try to get some green tomatoes to add colour)

Method

1. Heat oven to 180oC/fan 160oC/gas 3
2. Blitz the flour, butter and cheddar until the mixture resembles breadcrumbs, then add the egg and whiz again until it forms a ball.
3. Lightly dust a cool surface with flour and roll out the pastry. Line a 24cm tart tin with the pastry and chill for 10 minutes.
4. Line the pastry case with greaseproof paper, fill with baking beans and bake for 15 minutes. Remove the paper and beans and bake for a further 10 minutes, then remove from the oven.
5. Mix together the mustard and the crème fraiche and spread evenly over the pastry base. Arrange the tomatoes in the case. Sprinkle with thyme and pepper.
6. Return the tart to the oven and cook for 30 minutes.
7. Serve warm or at room temperature.