Two-cheese and sun-dried tomato tart

Ingredients 12
Servings 4


  • 400
    frozen shortcrust pastry, defrosted
  • dried breadcrumbs
  • 350
    cottage cheese or fromage frais
  • 125
    crumbled feta cheese
  • 1
    bunch spring onions, chopped
  • 1
    jumbo egg
  • 5
    mustard powder
  • salt and milled pepper
  • 125
    oil-packed sun-dried tomatoes, drained
  • 4
    firm, ripe tomatoes, sliced, pips and juice squeezed out
  • fresh basil or Italian parsley to garnish


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.

Read more on: bake  |  dairy

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