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Method
Make it happen
- 01
Rub butter into flour until it resembles breadcrumbs, add cold water and bring together to a dough; chill for 15 minutes.
- 02
Heat oven to 180°C fan. Roll out the pastry and line a 23 cm fluted tart tin; prick the base and blind-bake with baking paper and weights for 12 minutes, then 4 minutes without weights.
- 03
Whisk eggs, milk, cheddar and seasoning; prepare the chosen filling.
- 04
Cook onions gently in a non-stick pan for 20 minutes until golden and softened, then add halved tomatoes.
- 05
Scatter the filling over the pastry base, pour over the egg mixture and bake for 28–32 minutes until lightly golden and just set; rest 10 minutes before slicing.