Name: Sun-dried tomato cheese tart
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 150.00 g flour cake; 55.00 ml cornflour; 2.00 ml Baking powder; 75.00 g butter; 1.00 eggs large, beaten; 125.00 ml sun-dried tomatoes chopped; 10.00 ml sun-dried tomatoes reserved oil; 10.00 ml fresh oregano chopped; 4.00 garlic cloves, crushed; 3.00 eggs large, beaten; 250.00 g cream cheese; 250.00 ml sour cream; 125.00 ml spring onions chopped; sea salt and freshly ground black pepper

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Ingredients (14)

CRUST

150.00 g	flour — cake
55.00 ml	cornflour
2.00 ml	Baking powder
75.00 g	butter
1.00	eggs — large, beaten

FILLING

125.00 ml	sun-dried tomatoes — chopped
10.00 ml	sun-dried tomatoes — reserved oil
10.00 ml	fresh oregano — chopped
4.00	garlic — cloves, crushed
3.00	eggs — large, beaten
250.00 g	cream cheese
250.00 ml	sour cream
125.00 ml	spring onions — chopped
	sea salt and freshly ground black pepper

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Method:

CRUST: Sift the flour, cornflour and baking powder together into a large bowl. Rub in the butter until mixture resembles fine breadcrumbs. Add egg and mix until a firm dough is formed. Press dough into a square or round 23 cm baking tin. Cool in fridge for 30 minutes. Prick base with a fork and bake in preheated oven for 10 minutes. Set aside to cool. FILLING: Mix the tomatoes, reserved oil, origanum and garlic together. Add the beaten eggs and mix well. Gently mix in the cream cheese, sour cream and spring onions. Season to taste with salt and freshly ground black pepper. Pour mixture into prepared crust and bake in preheated oven for about 25 minutes, until the tart puffs up and is golden brown. Remove from the oven and allow to cool. Cut into squares or slices and serve as a snack with cocktails or a starter with salad.
Serves: 4
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Oven temperature: 200 ºC