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Tomato, Parsley and Goat's Cheese Tart

Recipe Submitted By: bakingmad

Use fresh tomatoes, hand picked from the garden for a really tasty tart. A splash of Tabasco sauce is the secret ingredient.

175 grams	Plain White Flour (Allinson Nature Friendly)
1 pinch	Salt
25 grams	Parmesan
85 grams	Butter (softened)
1	Shallots (finely chopped)
1	Garlic (clove, crushed)
1 tbsp	Olive Oil
350 grams	Tomatoes (plum, halved)
3 tbsp	Parsley (fresh, chopped)
2	Free Range Eggs (Happy Eggs)
1 tsp	Dijon or Wholegrain Mustard (Poupon)
150 ml	Double Cream
4 tsp	Green Pepper Sauce (Tabasco)
100 grams	Goats Cheese (sliced)

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Sift flour and salt into a bowl. Add Parmesan and rub into the butter. Add 2-3 tablespoons cold water and briefly knead to make a smooth dough. Wrap in cling film and chill for 20 minutes.
Preheat the oven to 200C / Gas Mark 6 / fan oven 180C. Put a baking tray into the oven. Use pastry to line a 23cm / 9in loose-bottomed fan tin. Prick base with a fork, line with greaseproof paper and fill with baking beans. Bake on the hot baking tray for 10 minutes. Remove beans and paper and bake for another 10 minutes. Set aside. Reduce oven to 180C/ Gas 4 / fan oven 160C.
Fry the shallot and garlic in the oil for 4 minutes. Mix with the tomatoes and parsley in a bowl. Spoon into pastry.
Break the eggs into the bowl, whisk with double cream, mustard Tabasco and seasoning. Pour this over the filling, top with cheese and bake for 30-35 minutes until golden.