Tomato (love apple) pies
Ingredients
Pastry:
- 240g (2 cups) cake flour
- Pinch of salt
- 120g butter
- 1 egg yolk
- 60ml (4 tbsp) cold water
Filling:
- 15ml (1 tbsp) olive oil
- 300g baby cherry tomatoes
- 2 garlic cloves, sliced
- 1 red chilli, seeded and sliced
- Salt and pepper, to taste
- 40g Parmesan cheese, grated
- 3 extra-large eggs
- 250ml (1 cup) fresh cream
- Handful fresh basil
Method
For the pastry, sift flour and salt together. Rub in butter until mixture resembles breadcrumbs. Combine egg yolk and water and add to flour, using a round-bladed knife to bring together. Roll dough out and use to line 6-8 small quiche pans. Cover with grease-proof paper and weigh down with dried beans. Bake blind in a preheated oven at 200°C for 5-8 minutes. Remove from oven and discard beans and paper.
For the filling, heat oil in a pan and fry tomatoes, garlic and chilli till tomatoes are slightly charred. Season. Sprinkle half the cheese over the base of the pies. Top with tomato mixture. Whisk together the eggs and cream and season. Divide between the tarts. Top with remaining cheese.
Place on a baking tray and bake for 15-20 minutes at 200°C until golden brown and set. Serve topped with basil. Makes 6-8 pies.
