Ingredients

Pastry

• 250g plain flour
• 1 teaspoon salt
• 170g Unsalted Mainland Butter, cubed and chilled
• 1 free-range egg yolk
• 4-5 tablespoons ice cold water

(Note: This pastry is straightforward to make, but if you’re short on time you can use store-bought savoury pastry sheets instead.)

Filling

• 5 free-range eggs
• 200g crème fraîche
• 25g Mainland Parmesan Cheese, grated
• 30 cherry tomatoes, halved (use a mixture of colours if you can)
• 200g Mainland Creamy Feta Cheese
• salt and pepper 

To serve

• fresh basil leaves 
• olive oil

30cm loose-bottom tart tin

Method

Pastry: 

1. Place the flour, salt and butter in a food processor and pulse until the mixture resembles coarse breadcrumbs. Add the egg, then the chilled water and pulse until the dough starts to come together. Tip onto a lightly floured bench and gently bring together. Wrap in plastic film and chill for 30 minutes until firm.
2. Preheat the oven to 190°C. 
3. Roll the pastry out on a lightly floured bench and line the tart tin, leaving a little overhang as the pastry will shrink. Refrigerate for 30 minutes until firm. (If you’re using store-bought pastry, just follow the instructions on the packet.)
4. Bake blind  for 15-20 minutes, then remove from the oven and cool slightly. Trim any excess pastry from the edges before adding the filling. 
5. Preheat the oven to 190°C.

Filling:

1. Place the eggs, crème fraîche, Mainland Parmesan and a good pinch of salt and pepper in a bowl. Whisk together and pour gently into the tart shell. 
2. Place the halved cherry tomatoes all over the top of the tart, cut side down . Crumble the Mainland Creamy Feta into little pieces and scatter evenly over the tart. 
3. Bake for 20-25 minutes until the tart is golden brown and puffing up slightly. 
4. Cool before removing from the tart tin, then scatter with freshly picked basil and serve with a drizzle of extra virgin olive oil.