Sour cream, cottage cheese & heirloom tomato tart

Cooking Directions

• Process flour, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Whisk egg and water in a bowl until combined, with food processor motor running, add to flour mixture. Process until mixture begins to form large clumps. Stop machine before mixture forms a ball.
• Turn pastry out and knead to bring together. Wrap in plastic wrap and rest for 2 hours. Or substitute with a quality bought, short crust pastry.
• Preheat oven to 170°C (150°C fan forced). Place tomato slices on a baking paper lined oven tray, drizzle with oil, season with springs of thyme, salt & pepper and cook until well roasted (approximately 1 hour). Set aside to cool.
• Increase oven to 200°C (180°C fan forced). Roll pastry out on a lightly floured surface, to 3mm thick. Line tart pan or individual pans with pastry and refrigerate to rest (30 minutes). Blind bake for 15-20 minutes or until golden. Remove weights and bake for a further 8 minutes or until base is golden.