Tomato Tart

Recipe makes 1 tart

Ingredients:

For the crust:

- 1 1/4 cups of flour

- 1/2 tsp salt

- 100g cold unsalted butter

- 3 tbsp cold water

For the filling:

- 2 eggs

- 1/3 cup of milk

- 2 tsp tomato paste

- 15-20 cherry tomatoes, sliced in half

- 1 head garlic

- Few sprigs parsley, finely chopped

Instructions:

For the crust:

- Mix flour, salt and butter until you reach a sandy consistency

- Add the water and mix until a dough forms

- Cling wrap the dough and chill in the fridge for 30 mins

- Preheat the oven to 200C

- Using a rolling pin, roll out the dough until it covers the tin, pressing the pastry into the edges. Poke holes at the bottom to stop it from rising, or add baking weights on parchment paper if needed.

- Bake for 25 minutes or until golden brown

- At the same time, remove the papery skins off the outside of the head of garlic. Slice the top off so the cloves are exposed. Drizzle with olive oil and wrap with aluminium foil. Place in the oven for 45 minutes or until roasted through.

For the filling:

- Preheat the oven to 180C

- Salt your cherry tomato halves and let drain to remove excess liquid.

- Whisk eggs, milk and tomato paste together. Season with salt and pepper. Squeeze in your roasted garlic and whisk until combined. Arrange the tomatoes in the crust and pour over the egg mixture.

- Bake for 40 minutes, or until done. Sprinkle with flaky salt, pepper and parsley.

- Let cool before slicing and serving