Ingredients

Method

For the shortcrust pastry:
• 500 g flour
• ½ t salt
• a pinch of nutmeg
• 250 g unsalted butter
• 1 egg yolk
• 1 cup cold water
For the filling:
• 4 x 100 g chevin
• 3 eggs
• 3 egg yolk
• 2 cups double cream
• sea salt and freshly ground black pepper
For the caramel:
• 400 g sugar
• 2 large vine tomatoes or 200g small Rosa tomatoes
• 10 g thyme

Method

Ingredients

To make the shortcrust pastry: In a food processor, process the fl our, salt, nutmeg and butter for 5 to 8 seconds. Remove and pour onto a clean work surface. Make a hole in the middle of the mixture and add the egg yolk and a little water. Stir with a fork then use your hands to bring together the dry and wet ingredients (do not knead).
Wrap the dough in clingfilm and refrigerate to rest for 1 hour. Preheat the oven to 200°C. When the dough is ready, roll onto clingfi lm to a 5mm thickness. Use a little flour to prevent sticking. Line 2 x 20cm spring-form containers with the dough and blind bake for 15 minutes, until golden brown. Remove and cool until ready for use.
To make the filling: In a food processor, blend the chevin, eggs and egg yolks until smooth. Add the cream and process for 1 second. Season to taste.
To assemble the tarts: Preheat the oven to 180°C. Pour the fi lling into the pastry cases and bake for 30 minutes, until set and golden brown.
To make the caramel: Place the sugar in a nonstick pan over a medium heat. When it starts to melt, lift the pan from the stove and swirl it a few times – do not stir. When it starts to turn golden brown, remove from the heat. Take care not to burn it. Place the tomatoes and thyme on each tart and pour over the caramel. Serve immediately.