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Prepare to delight in Alice Fevronia's Cherry Tomato and Cheese Tarts, the perfect picnic treat!
Pastry:
110g self-raising flour
55g grated cheddar cheese
70g very cold butter
1 tsp paprika
Pinch of salt
3 tbsp beaten egg
Filling:
2 large eggs
40ml double cream
25g grated cheddar cheese plus extra to top
Salt and pepper
Around 24 cherry tomatoes
Recipe
Combine butter, flour, cheese, paprika, and salt in a food processor until breadcrumb consistency.
Add beaten egg and pulse until the dough comes together into a ball.
Wrap the dough in cling film and chill in the fridge for 30 minutes.
Roll out the chilled pastry to about 0.5 cm thick.
Grease mini brioche tins or small tart tins, press the pastry inside, and trim off the excess.
Prick the bottoms of the pastry with a fork and chill the tins for 20 minutes.
Blind bake the pastry with baking beans for 15 minutes.
Remove the baking beans and bake for an additional 5-10 minutes until the bottom is golden.
Let the pastry cool and prepare the filling by whisking together eggs, cream, grated cheese, and seasoning. Place 2 cherry tomato halves in each tin, fill almost to the top with the filling, and sprinkle more cheese on top.
Bake at 170C for about 30 minutes until the filling is set. Allow it to cool before removing from the tins.
Enjoy!
