This quick and easy (you know that’s how I do most of my cooking) tart is ideal for a hasty lunch or as a light evening meal. Serve with a fresh green salad. Also super handy when short of time and hungry! It only takes 10 mins to prep. 20 mins in the oven. Use the green part of spring onions or basil instead of chives if you prefer. Don’t be shy to experiment. That’s where the fun is!.
Serves 4
340g pack shortcrust pastry
200ml tub creme fraiche
2 eggs
2 tbsp pesto
6 ripe tomatoes sliced
225g cherry tomatoes halved
Fresh chives chopped or snipped
1. Heat the oven to 200C. Roll out the pastry and use it to line the base and sides of a baking tray 23x33cm.
2. Mix the creme fraiche, eggs and pesto together in a bowl and season with salt and pepper.
3. Pour the mixture over the pastry base. Scatter the tomatoes on top and season once more. Bake in the oven for 20 mins until set.
4. Remove from the oven. Add the chives and enjoy.