Cream Cheese & Tomato Tart

Instructions

Tip the flour, butter and a pinch of salt in to a food processor to create breadcrumbs.

In a bowl, whisk one egg and a tablespoon of water together and gradually add to the food processor while it's slowly running.

Once the mixture has formed in to a ball, lightly flour a clean work surface and knead the dough. Form a rectangular sphere shape with the dough (see picture), wrap in clingfilm and place in the fridge for 3 hours or more.

Preheat the oven to 150C, cut the tomatoes in half, place on a baking tray, drizzle with oil and scatter with thyme. Season with salt and pepper and cook in the oven for half an hour and leave to cool.

Preheat the oven to 180C, roll out the pastry in to a rectangle shape, line a tart dish with baking paper and then line with the dough.

Bake the dough for 15 to 20 minutes or until golden brown.

In a large mixing bowl, whisk the sour cream, cottage cheese, parmesan cheese and five eggs together a long with some thyme, salt and pepper to taste.

Pour the mixture on top of the tart base, place the tomato slices on top, bake for 15 minutes or until set. Leave to cool and serve.