This is such a delicious tart and I cooked it loads over the summer for clients lunches along with lots of different salads, bread and cold meats. Although it feels like the end of summer - there are still some delicious tomatoes around (including in my Dads greenhouse - lucky me), so why not give this one a go this weekend.
250g plain flour
Pinch of salt
400g Cherry tomatoes
200ml double cream
Preheat the oven to 200c
Rub the butter and flour with a pinch of salt, together to form a bread crumb texture. Then bring the pastry together with cold water. Wrap in cling film and leave to rest in the fridge for at least half an hour
Roll out the pastry to approximately the thickness of a one pound coin and place into a tart tin. Leave the pastry hanging over the edge (this will be trimmed after baking). Then leave to ready in the fridge for half an hour.
Line the pastry with parchment paper and fill with baking beans and bake in the oven for 20 minutes. Then remove the baking beans and bake for another 5 minutes until cooked through.
Now trim the edge of the pastry with a aerated knife while the pastry is still hot.
Roast the cherry tomatoes for 15 minutes with salt and olive oil
Place the cherry tomatoes in the bottom of the pastry case and then add the Brie sliced into strips or torn up. Mix together the egg, milk, cream and seasoning and pour over the filling.
Bake for 20-25 minutes until browned and set