1medium eggbeaten with the addition of 1 tbsp cold water
1large pinch salt
36oven roasted tomatoes12 cut up/12 left whole
salt & pepper
Place the flour, salt and butter in a food processor and pulse to a breadcrumb consistency. Gradually add the egg mixture and continue to pulse until the dough forms a ball. Remove and form into a ball, wrap in clingfilm and refrigerate for 30 minutes.
Remove the pastry from the fridge, place on a lightly floured surface. Using a rolling pin gently roll out the dough, turning it a quarter turn until you have a nice thin dough, approximately 3mm. Cut the pastry to the required size for the tray (our trays were 12cm diameteand gently line the tin, lightly pressing the dough into the edges of the pan, we like to use a small amount of excess pastry to do this. Prick the base of the pastry all over with a fork and return the the pastry shells to the fridge for 20 minutes, this will avoid the pastry shrinking during baking.
Remove the pastry shells from the fridge, line with greaseproof paper and baking beans. Blind bake the pastry shells in a pre-heated oven at 180C fan for 10 minutes. Take out of the oven and remove the baking beans and paper liner and return the shells to the oven for a further 2 minutes to allow then to colour. Remove the shells from the oven and set aside until your are ready to fill.
Melt the butter in a saucepan over a medium heat. Add the leeks and garlic and saute gently over a low-medium heat for 15 minutes allowing the leeks to soften but not colour. Season the leek mixture with salt and pepper then stir in creme fraiche, egg yolks, chopped tomatoes, most of the cheese (leave some pieces to decorate top). Stir well well to combine then share the mixture across each of the 6 pastry shells.
Decorate each tart with 3 whole tomatoes and some of the cubed brie. Return to the oven for 12-15 minutes until the filling has set to the touch.
These tarts can be served hot or cold.
This recipe is very easily adapted for vegetarian diners, just make sure the cheese you are using is vegetarian.We have used brie and tomato here, but other combinations could include: blue cheese and thyme; gruyere cheese and ham; or cheddar cheese and spring onion.We like to make individual tarts, but you could also make one large flan. Use the same quantities but adjust the cooking time accordingly.