Cherry Tomato Tart

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Placing sun-kissed tomatoes on top of this deliciously cheesy, herby tart is oh so satisfying!



210g All purpose flour
1/2 teaspoon Salt
125g Unsalted butter chilled & cut into cubes
1 Egg
2 tablespoons Cold water


250g Cherry tomatoes
4 tablespoons Cream cheese
2 Eggs
25g Parmesan finely grated
2 tablespoons Chives
A handful of fresh Basil leaves



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.


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.

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