Ingredients

Method

For the pastry:
• 200 g butter, diced
• 250 g flour
• 1/2 cup sour cream
For the filling:
• 4 free-range eggs
• 1 cup cream
• 1 t freshly ground black pepper
• 100 g pecorino, grated
• 100 g Cremezola, broken into pieces
• 200 g Woolworths Rosalini tomatoes, halved
• 100 g mini Rosa tomatoes, halved
• 2 Roma tomatoes, sliced
• 80 g anchovy fillets, roughly chopped
• basil leaves, to garnish

Method

Ingredients

Preheat the oven to 180°C and grease a 28 cm tart tin. To make the pastry, blend the butter and flour in a food processor until it resembles breadcrumbs. Mix in the sour cream by hand. Wrap in clingwrap and chill for 20 minutes.

Roll out the pastry on a floured surface to a thickness of 2 cm. Press into the tin and prick using a fork. Top with a round of greaseproof paper, add baking beans or uncooked rice and bake blind for 15 minutes. Remove the baking beans or rice and bake for a further 5 minutes. Allow to cool.

To make the filling, beat the eggs well, then add the cream and seasoning. Add the pecorino and mix.

Place the Cremezola, tomatoes and anchovy fillets into the baked tart case. Pour over the cream mixture.

Increase the oven’s temperature to 190°C and bake for 30 minutes, or until golden brown and cooked through. Season to taste and garnish with basil leaves.

Cook’s note: Brush the tart case with beaten egg before blind baking to prevent it from absorbing moisture.