250g plain flour
1/2 tsp salt
2-3tbsp ice cold water
For the filling:
24 heritage cherry tomatoes
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
400ml double cream
Salt and pepper
100g grated mature cheddar cheese
To make the pastry pour the flour and salt into a large mixing bowl, then add the butter and rub together with your fingertips until you get a crumble type texture.
Pour in a couple of tablespoons of cold water and mix together to form a ball of pastry. Add a little more cold water if needed to bring the pastry together.
Cover the dough with cling film and place in the fridge to rest for 30 minutes.
Once the pastry has rested, remove from the fridge, then roll out the pastry to 1/2cm and line your loose bottomed tin, then trim the edges.
Grate the cheese into the base of the tart and top with the tomatoes. You can cut them in half if you.
Sprinkle with the chopped fresh thyme and rosemary.
Season with salt and pepper.
Whisk the eggs and milk together in a medium sized measuring jug.
Preheat the oven to 170c.
Place the tart on the oven shelf, then pour the egg mixture straight into the tart, that way you won’t spill any mixture while transferring to the oven.
Bake for 45 minutes until the egg mixture has set and the pastry is golden.