Tomato and Cheddar tart

Lightly grease a 22cm (8 1/2in) loose-bottomed fluted tart tin and line the base with parchment paper.

For the shortcrust pastry: chill or freeze the butter, chop into as smaller pieces as possible, or grate with a cheese grater. Mix the butter, egg, flour and salt in a large mixing bowl using a fork until it's the consistency of fine crumbs. Chill in the fridge for ½ hr. Squeeze the mixture together to form a ball of dough.

Preheat the oven to 180°C/350°F/Gas Mark 4.

For the tomato and Cheddar tart: roll out the dough on a cool, flat, floured surface until about 8mm (3/8 in) thick, then push into a tart dish to line. Prick the pastry base lightly with a fork, line with parchment paper, fill with baking beans and blind bake in the preheated oven at for 10 mins. Remove from oven, leave to cool, then remove beans and parchment paper. Glaze with a beaten egg (or the spare egg white, whisked, from the custard filling) and place back in the oven for 2 mins. Remove and put to one side. Turn the oven down to 140˚C/275°F/Gas Mark 1.

Meanwhile freeze the cheese for ½ hour and grate it with a cheese grater.

For the custard: whisk the custard ingredients together and pour into the tart base.

Sprinkle the tomatoes and the grated cheese over the surface of the tart and cook for 40 - 60 mins until it has a firm wobble.