Tomato tart with cheddar

1 Servings

Ingredients

Quantity Ingredient
1⅔ cup Flour, all purpose;unbleachd Salt
½ cup Butter;unsalted, cold, cut in 8 pieces Ice water
½ cup Cheddar cheese,white &
½ teaspoon Sage,ground;-OR- Sage Derby Cheddar shredded, 2 oz
2 Tomatoes; 5oz, blanched, peeled & cored
3 Eggs
1 cup Heavy Cream
1 tablespoon English mustard Salt Freshly ground white pepper
½ cup Cheddar cheese,white &
½ teaspoon Sage, ground; -OR- Sage Derby Cheddar shredded, 2 oz

Directions

PASTRY

FILLING

TO MAKE PASTRY: In food processor, combine flour, pinch salt and butter. Pulse on/off turns til mixture ressembles coarse crumbs.

While processing is running, add ice water processing until dough pulls away from sides of processor and forms a ball. Form dough into a dish shape. Wrap in plastic wrap and refrigerate 30 minutes.

Preheat oven to 450F. Roll out pastry out on floured surface to 14 inch diameter circle. Fit into 10 inch tart pan with removable bottom. Fold in extra pastry along edge so sides of tart will be thicker. Place tart pan on baking sheet. Line tart shell with double thickness of foil. Fill with dried beans or pie weights. Bake at 450F for 10 to 12 minutes. Remove foil and weights or beans. Cool tart shell on rack. Reduce oven temperature to 400F. To make filling: Sprinkle ½ cup cheese in bottom of cool, prebaked pie shell. Cut each tomato in 5 slices. Seed tomato slices. Pat tomato slices dry between paper towels, gently pressing to extract as much juice as possible. Arrange tomato slices in pastry shell in single laye rover cheese. Set aside. In medium bowl, whisk eggs, cream, mustard, ¼ tsp salt and white pepper to taste until blended. Pour over tomatoes.

Sprinkle with ¼ cup cheese. Bake tart shell on baking sheet at 400F for 35 to 40 minutes or till filling is puffed and set in centre. Let stand 10 minutes before serving. YIELD: 6-8 SERVINGS SOURCE: Victoria magazine

Related recipes