For the pastry:
½ tsp salt
125g unsalted butter, chilled, cut into cubes
1 large egg
2-3 tbsp ice-cold water
For the filling:
1-2 tbsp Dijon or wholegrain mustard
3 large ripe tomatoes
2 tbsp olive oil
Salt and black pepper
2 tbsp fresh thyme leaves
250g fresh goat’s cheese, sliced into rounds
- Combine the flour and salt in a bowl. Use your fingers to rub in the butter until the mixture resembles fine crumbs.
- Mix the egg with two tablespoons of the water. Make a well in the centre of the flour and butter mixture and add the beaten egg mixture, stirring the mixture until the dough holds together. If it’s not coming together easily, add the additional tablespoon of ice water.
- Roll out the pastry on a lightly floured surface and use to line a 23cm round springform tin. Trim the pastry to come about 3cm up the sides. Prick the base all over with a fork, then chill for 15 minutes.
- Preheat the oven to 220˚C/200˚C fan/gas mark 7.
- Spread an even layer of mustard over the bottom of the tart dough and allow it to sit for 3-4 minutes to dry out.
- Slice the tomatoes and arrange them over the mustard in a single, even layer. Drizzle the olive oil over the top.
- Sprinkle with some of the fresh thyme, then arrange the sliced goat’s cheese on top. Add some more thyme, then drizzle with some honey, if using.
- Bake the tart for 30 minutes, reducing the heat to 200˚C/180˚C fan/gas mark 6 after 20 minutes. The tart is ready when the dough is cooked, the tomatoes are tender and the cheese is golden-brown. If the cheese doesn’t brown as much as you’d like it, place the tart under a hot grill for 3-4 minutes.
Per serving: 405kcals, 28.5g fat (16.5g saturated), 24.1g carbs, 2.6g sugar, 14g protein, 1.9g fibre, 0.422g sodium