Ingredients

Pastry

225g plain flour

100g butter

50g icing sugar

50ml water

Egg to glaze

Filling

175g chopped cherry tomatoes

100g finely sliced fennel

3 eggs

200ml crème fraiche

100g grated mature cheddar

Tbs capers

Serve with green salad leaves

Method

1. Tart case – roll out the pastry to fit a deep 20cm tin, then prick and bake blind at 180c for 20 mins. Remove the parchment, beads etc and brush with egg wash, then cook 5 mins more

2. Filling – mix everything together, except cheese

3. Spoon into case, add cheese

4. Bake at 180c for about 30-40 mins until set

5. Cool a little then serve a wedge with salads