Mature Cheddar & Tomato Tart with Wholemeal Crust

• porsi: Serves: 6-8
• waktu aktif: 15 mins
• total waktu: 1 hour 5 minutes

Bahan-bahan

For the pastry:

125g plain flour

125g wholemeal plain flour, plus extra for dusting

150g cold unsalted butter, cubed

20g strong Cheddar, finely grated

1 small bunch fresh thyme

1 free-range egg

1 tsp cider vinegar

Sea salt and freshly ground black pepper

For the filling:

2 free range-eggs

400ml double cream

150g mature Cheddar, coarsely grated

300-350g mixed coloured heritage tomatoes, sliced

For the pesto:

1 garlic clove, peeled

Sea salt

1 large bunch fresh basil, large leaves picked, little ones reserved

50g pinenuts

3 tbsps rapeseed oil

50g fresh Parmesan, finely grated

Petunjuk

1. Start by making the pastry. Sieve the flours into a large mixing bowl, then rub the butter into the mixture to make fine bread crumbs. Stir in the cheese along with a few leaves of thyme and a pinch of salt and pepper. Make a well in the middle, then crack in one egg. Using a table knife, slowly incorporate the egg into the mix with a splash of ice cold water and the vinegar. Bring the dough together into a ball, wrap in cling film and place in the fridge to firm up for at least 30 minutes.

2. To make the pesto, place the garlic clove in a pestle and mortar with a pinch of salt. Grind to a paste. Add the basil leaves and pine nuts and pound to a coarse paste. Pour in the oil and stir in the Parmesan. Add a little water if needed, then season with salt and pepper. Decant into a serving bowl or jar and keep in the fridge until needed.

3. Lightly grease a 20cm fluted tart tin. Pre-heat the oven to 200C/Fan 180C/Gas 7. Take the pastry from the fridge and dust a sheet of greaseproof paper with a little flour. Unwrap the pastry, place on the floured paper and roll into a rough circle, 1/2 cm thick. Carefully lift the greaseproof paper and lay the pastry over the tart tin, lining it with the dough. Prick the base with a fork, place on a baking tray and leave to chill in the fridge for at least 30 minutes.

4. Line the tart case with cling film and fill with baking beans. Cook for 10 minutes, then remove the beans and bake for a further 10 minutes, until the case is golden in colour Remove the case from the oven, trim the excess pastry and allow to cool.

5. Meanwhile, beat the eggs, cream and cheese in a bowl. Season and mix well, then place in the fridge until needed. Reduce the oven temperature to 180C/ Fan 160C/Gas 4. 6. Pour the mixture into the case and top with the sliced tomatoes. Scatter over the thyme, season again and place the case in the oven on a baking sheet. Bake for 30 minutes or until golden and just set. Serve warm or cold with baby basil leaves sprinkled on top and the pesto sauce on the side.