The joy of growing your own tomatoes is not only for the superior flavour but also for the choice of colours. To create a vibrant-looking dish, try using different-coloured tomatoes for this tart.
SERVES 4
- 2 garlic cloves, sliced
- 1 tbsp olive oil
- A good pinch of salt and pepper
- 3 eggs
- 150ml (5fl oz) single cream
- 100ml (3½fl oz) milk
- 50g (1¾oz) Cheddar cheese, grated
FOR THE PASTRY
- 200g (7oz) plain flour, plus extra for dusting
- 100g (3½oz) butter, cut into small pieces
- 50g (1¾oz) grated Cheddar
- 1 tbsp cold water
FOR THE FILLING
- 500g (17oz) cherry tomatoes, halved
- 3 baby fennel, cut in half lengthways
METHOD
1. Make the pastry. Tip the flour into a food processor with the butter and whiz until the mixture resembles breadcrumbs. Add 1-2 tbsp cold water and pulse until the dough comes together. Turn out on to a lightly floured surface and briefly knead. Wrap the pastry and chill in the fridge for 30 minutes or overnight.
2. Preheat the oven to 160C/fan 150C/gas 3.
3. Roll out the pastry and line a 25cm (10in) flan tin; there’s no need to trim off the excess at this stage. Prick the pastry all over with a fork, then line with greaseproof paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans, and then cook for a further 5 minutes. Using a small, sharp knife, carefully trim off excess pastry.
4. Lightly whisk the eggs with cream, milk and cheese. Season with plenty of salt and pepper.
5. Pour the mixture into the pastry case and arrange the tomatoes over the top, cut-sides up, together with the fennel.
6. Bake for 30-35 minutes, at 170C/fan 160C/gas 3 until puffed and golden, then leave to cool slightly before serving.