Mix flour, butter and salt together for 8 minutes until crumble texture achieved – you can also alternatively use a food processor.
Then bind together with water – mix well until pastry is formed. Tip - you want to achieve a pastry that is soft and easy to roll add a little more water than necessary, the more you mix the more the flour will soak up the fluids.
Take pastry out of bowl, cover with cling film and place in the fridge for 30 minutes
Always use flour when rolling your pastry out. A little flour will make sure that it doesn’t stick to rolling pin and will give you the ability to easily roll then cut to shape required.
Take pastry out and roll tart base, you can use a large tart dish or individual if needed, make sure the inside is lightly greased before rolling and shaping pastry. Roll, and cut to size using a little flour on the bench and rolling pin.
Blind bake for 5 minutes ( cook without filling) on 150c, then take out of oven and place filling inside.
First the vegetables, then cheese finish with eggs and cream then mix all together.
Once tart is ready, place inside oven and bake for a further 30 minutes on 170 c
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