This recipe makes a great starter or lunch.
Ingredients
- 300g fresh or frozen shortcrust pastry, thawed if frozen
- Flour, for dusting
- 12 SunBlush tomatoes
- 2 large eggs, beaten
- 100ml double cream
- 200g frozen broad beans, blanched and popped from skins
- 4 mild goat’s cheese rounds, cut from a log
Method
- 1. Preheat the oven to 200°C/ fan180°C/gas 6. Cut the pastry into 4 pieces and roll out on a lightly floured work surface. Use to line 4 x 11cm round x 4cm deep, loose-bottomed, fluted tart tins. Prick the bases with a fork, then chill for 15 minutes.
- 2. Line the pastry cases with baking paper and baking beans, put on a baking tray and cook in the oven for 15 minutes. Remove the beans and paper and bake for a further 5-10 minutes,until golden.
- 3. Set aside 4 of the SunBlush tomatoes and chop the rest. In a small bowl, mix the eggs, double cream, broad beans and chopped tomatoes. Season and pour into the pastry cases. Place a goat’s cheese round in the centre of each tart and pop the remaining whole tomatoes on top of each.
- 4. Bake the tarts for 12-15 minutes, until just set. Cool for 10 minutes, then turn out onto plates.
- 5. Serve warm or cold with dressed salad leaves, if you like
Nutritional info
PER SERVING 646kcals, 46.4g fat (20.6g saturated), 17.7g protein, 42.4g carbs, 3.6g sugar, 1.5g salt