This beautiful rustic style tart is easy to make and tastes so delicious. Pastry making can be daunting however this one is fairly fool-proof and takes no time at all.
1 1/2 cups of plain flour
180g of cold butter, cubed
1/3 cup of chilled water
1 teaspoon of salt
2 punnets of cherry or grape tomatoes
3/4 cup of grated parmesan cheese
1/4 cup of thickened cream
2 tablespoons of sour cream
Sprig of thyme leaves
Basil leaves (to garnish)
Heat oven to 180 degrees celcius (350 Fahrenheit). To make tart pastry rub butter in to flour and salt until large crumbs form, sprinkle with chilled water and mix in to a rough dough. Transfer to a floured board and knead for about 2-3 minutes. Roll out flat in to a circle shape about 16 inches in diameter and 1/4 inch thick. Lay pastry flat on a sheet of baking paper and set aside.
To make filling mix 1/2 cup of parmesan cheese, cream and sour cream in a small bowl and season with salt and pepper. Stir to combine.
Spoon cream mix in to the centre of the pastry and spread out leaving about 4 inches around the outside. Top with tomatoes in a circular pattern, sprinkle with thyme leaves and remaining parmesan cheese and fold sides in to make the tart case. Bake for one hour until the edges are golden and the tomatoes are slightly browned on top. Remove from oven, garnish with basil leaves and serve with a dollop of sour cream. Enjoy!