Cherry Tomato Tart

Instructions

Dough

In a mixing bowl, combine the flour and salt, work in the butter until the mixture has a crumbly texture. Create a well in the middle.

In a jug, mix the egg with 2 tablespoons of water.

Add the beaten egg to the well, mixing with a fork until the dough holds together. Add a tablespoon of ice water if it's not coming together. Roll the dough out so it's large enough to cover the bottom of the pan and go up the sides.

Fit the dough snuggly into the pan, press the bottom and the edges of the pastry with your fingertips. Use a sharp knife to cut excess dough away and prick the bottom of the dough lightly with a fork.

Preheat the oven to 200C or 180C for fan assisted ovens, blind bake the dough for 8 minutes.

Filling

In a clean bowl, combine the cream cheese, 1 egg, cheese, chives, salt, pepper and basil. Spoon the mixture into the tart, brush the dough with the remaining egg, top with tomatoes and bake for 10 - 12 minutes.