Name: Two-cheese and sun-dried tomato tart
Yield: 4 servings
Cuisine: Bake
Ingredients: 400.00 g shortcrust pastry frozen, defrosted; breadcrumbs dried; 350.00 ml cottage cheese or fromage frais; 125.00 ml feta cheese crumbled; 1.00 spring onions chopped; 1.00 eggs jumbo; 5.00 ml mustard powder; salt and freshly ground black pepper; 125.00 ml sun-dried tomatoes in oil, drained; 4.00 tomatoes sliced; fresh basil or Italian parsley, to garnish

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Ingredients (11)

400.00 g	shortcrust pastry — frozen, defrosted
	breadcrumbs — dried

FILLING

350.00 ml	cottage cheese — or fromage frais
125.00 ml	feta cheese — crumbled
1.00	spring onions — chopped
1.00	eggs — jumbo
5.00 ml	mustard — powder
	salt and freshly ground black pepper
125.00 ml	sun-dried tomatoes — in oil, drained
4.00	tomatoes — sliced
	fresh basil — or Italian parsley, to garnish

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Method:

Roll out pastry. Grease a 23 cm diameter pie dish and gently ease in pastry. Cover with baking paper and top with dried beans or rice. Bake blind in a preheated 200 ºC oven for 10 to 15 minutes.
Remove from oven and cool slightly. Sprinkle a thin layer of dried breadcrumbs in base to soak up excess moisture.
FILLING: Mix cheeses, spring onions, egg, mustard powder and seasoning. Spoon into pastry case.
Arrange sun-dried and fresh tomatoes on top. Bake on second shelf from bottom of oven for 40 to 45 minutes.
Garnish with fresh herbs and serve hot or at room temperature.