Ingredients:
175 g plain flour
1 pinch salt
25 g parmesan cheese, finely grated
85 g butter, softened
1 shallots, finely chopped
1 garlic cloves, crushed
1 tablespoon olive oil
350 g cherry tomatoes, halved
3 tablespoons fresh parsley, chopped
2 eggs
1 teaspoon Dijon mustard
150 ml double cream
4 teaspoons chilli hot pepper sauce
100 g goat cheese, sliced
Directions:
Sift flour and salt into a bowl, add parmesan and rub in the butter until it resembles breadcrumbs.
Add 2-3 tbsp of cold water, and briefly knead to make a smooth dough. Wrap in cling film and chill for 20 minutes.
Preheat oven to 200C/gas 6/fan oven 180 C Put a baking tray into the oven.
Use pastry to line a 23cm/9in loose bottomed flan tin. Prick base with a fork, line with greaseproof paper and fill with baking beans. Bake on the hot baking tray for 10 minutes.
Remove beans and paper and bake for 10 minutes.
Set aside. Reduce oven to 180C/Gas 4/fan oven 160 C.
Fry the Shallot and garlic in the oil for 4 minutes.
Mix with tomatoes and parsley in a bowl. Spoon into pastry.
Break the eggs into the bowl, whisk with mustard, double cream, chilli sauce and seasoning. Pour this over the filling, top with the goats cheese and bake for 30-35 minutes until golden.
Allow to cool slightly before serving.
Servings: Serve
Time preparation: 20 min.
Time total: 75 min.