Savoury shortcrust pastry
5 free range eggs
400 millilitres pouring cream
300 grams goats cheese
180 grams cherry tomatoes
250 grams Beerenberg Caramelised Onion
5 sprigs of thyme, leaves picked and washed
Preheat oven to 170°C. Grease and line a 20cm round tart tin with shortcrust pastry and trim the edges. Line the pastry with baking paper and fill the base with dried rice or beans.
Blind bake the pastry until it is cooked through and golden, around 10-15 minutes. Then remove the baking paper and rice or beans. Lightly beat one egg and brush it over the pastry and return the base to the oven for two minutes just to set the egg.
Take the goats cheese and crumble into the tart shell, covering the bottom. Spread the Beerenberg Caramelised Onion over the top of the goats cheese. Whisk the eggs and cream together in a bowl with a pinch of salt and pepper and the thyme, then pour gently into the tart.
Cut the cherry tomatoes in half and place on top of the tart.
Bake in the oven until the tart is set and golden brown, around forty minutes.
Remove from the oven and place onto a cooling rack. Once cool enough to handle, remove from the tin, slice and serve with fresh salad greens.