• 4servings
  • 75minutes
  • 697calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, D
MineralsNatrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 175 g plain flour

  2. 1 pinch salt

  3. 25 g parmesan cheese , finely grated

  4. 85 g butter , softened

  5. 1 shallot , finely chopped

  6. 1 garlic clove , crushed

  7. 1 tablespoon olive oil

  8. 350 g cherry tomatoes , halved

  9. 3 tablespoons fresh parsley , chopped

  10. 2 eggs

  11. 1 teaspoon Dijon mustard

  12. 150 ml double cream

  13. 4 teaspoons chilli hot pepper sauce

  14. 100 g goat cheese, sliced

Instructions Jump to Ingredients ↑

  1. Sift flour and salt into a bowl, add parmesan and rub in the butter until it resembles breadcrumbs.

  2. Add 2-3 tbsp of cold water, and briefly knead to make a smooth dough. Wrap in cling film and chill for 20 minutes.

  3. Preheat oven to 200C/gas 6/fan oven 180°C Put a baking tray into the oven.

  4. 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.

  5. Remove beans and paper and bake for 10 minutes.

  6. Set aside. Reduce oven to 180C/Gas 4/fan oven 160°C.

  7. Fry the Shallot and garlic in the oil for 4 minutes.

  8. Mix with tomatoes and parsley in a bowl. Spoon into pastry.

  9. 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.

  10. Allow to cool slightly before serving.


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