- 175g plain white flour
- Sea salt
- Freshly ground black pepper
- 75g butter, diced
- cup milk
- 2 medium egg yolks
- 1 clove garlic, crushed
- 1 tablespoon wholegrain mustard
- 50g aged Cheddar, grated
- 4 ripe tomatoes, sliced
- 125g Dutch Brie, thinly sliced
For The Herb Oil
- 1 tablespoon fresh basil, finely shredded
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh coriander, finely chopped
- 2 tablespoons extra virgin olive oil
1. Sift the flour and a pinch of sea salt into a bowl, then rub the butter in, using your fingertips, until it resembles fine breadcrumbs. Add 2 tablespoons of cold water and mix to a dough. Cover and refrigerate for 20 minutes. Use the pastry to line a deep 20cm metal flan tin and chill for 10 minutes.
2. Preheat the oven to 190C. Line the pastry with baking paper and baking beans, then bake blind for 10-12 minutes. Carefully remove the paper and beans and bake the pastry for a further 5 minutes. Set aside, then reduce the oven temperature to 180C.
3. In a jug, beat together the milk, egg yolks and garlic and season to taste. Spread the mustard over the base of the pastry and sprinkle over the Cheddar. Arrange the tomatoes and Brie on top and pour over the egg mixture. Cook for 30-35 minutes, until just set and golden. For the herb oil, mix all the ingredients together and drizzle over the tart. Serve warm.
Thanks to Vegetarian Recipes.
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