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Prep Time 50 mins
Cook Time 16 mins
Total Time 1 hr 6 mins
Servings 4


For the short crust pastry

  • 250 g Plain flour
  • 125 g Unsalted butter (cold and cubed)
  • 1 Egg yolk
  • 3 tbsp Cold water
  • 1 tsp Salt

To roast the tomatoes

  • 100 g Cherry tomatoes
  • 1 pinch Salt
  • 1 pinch Sugar
  • 21/2 tbsp Balsamic vinegar
  • 1 tbsp Olive oil

For the filling

  • 4 Eggs
  • 80 g Goats cheese
  • 200 g Double cream
  • 1/2 tsp Salt
  • 1 tsp White pepper


  • To make the pastry, combine the flour, butter and salt in the bowl until the mixture resembles coarse breadcrumbs. Add the egg yolk and combine, add cold water spoon by spoon until the mixture comes together in a ball.
  • Transfer the pastry mixture onto a floured surface and bring together into a disc and wrap in cling film and place in the fridge to rest for 30 minutes.
  • Take the pastry mixture out once it has firmed up slightly, roll it out on a floured surface and cut into rounds which fits tart cases. Press into the tart cases and place in the fridge for 20 minutes.
  • To make the roasted tomatoes, pre-heat the oven to 180°c. Place the tomatoes in a small baking tray and drizzle over the oil and Balsamic vinegar and season with the salt and sugar.
  • Place it in the oven and allow to roast for 30-45 minutes until the tomatoes are blistered but still keep their shape. Remove from the oven and turn the oven down to 180°c.
  • To make the filling, whisk together the eggs, double cream, salt and pepper.
  • Remove the pastry from the fridge and place a few tomatoes into each pastry case. Pour over the filling and place in with some of the goat’s cheese.
  • Place in the oven and allow to bake for 14-16 minutes until the egg is just set but still a little jiggly in the middle. Remove from the oven and allow to cool to room temperature before serving.