Sun-dried Tomato & Goat Cheese Tart

• 300 g shortcrust pastry ** (Kitchen 101)

• 200 ml double cream

• 4 free-range egg yolks

• 200 g Cheddar or Gruyere cheese , grated

• sea salt / rock salt

• freshly ground black pepper

• 200 g sun-dried tomatoes , blitzed into a paste

• 200 g caramelised onions ** (Kitchen 101)

• 1 small soft goat's cheese log

• 1 small bunch chives , trimmed and cut in half

• oven

• Preheat your oven to 180 C.

• Roll out your pastry until it is the thickness of an old Dirham coin/Sterling Pound. Carefully line a baking pan with the pastry and place in the fridge to chill for at least 30 mins.

• Line the tart with baking paper, fill with rice or baking beans and blind bake for about 10 mins.

• Remove the rice/beans and the baking paper. Put the tart back in the oven for another 10 mins then bring it out and let it cool down.

• Make a custard by whisking the cream and egg yolk and then adding the grated cheese. Season with salt and pepper.

• Add the sun-dried tomato paste to the tart and spread it evenly. Top that with the caramelised onions.

• Pour the custard on top. Slice the goat cheese into thick slices and distribute them around the tart.

• Bake for another 10 mins then add the chives on top and let it cool before serving.

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The original recipe doesn't include the caramelised onions. But I find it to add an amazing kick and sweetness to the tart. You can also try and add sauteed truffled mushrooms. Adding herbs to the custard or pastry is also an add on. I've made this tart in many different ways. You should do it too.