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, then with food processor motor running, add to flour mixture. Process until mixture begins to form large clumps. Stopping machine before mixture forms a ball.
• Turn pastry out on to a lightly floured work surface and knead gently to bring together. Form into a long rectangle disk. Wrap in plastic wrap and refrigerate for at least 2 hours. Or substitute with a quality store bought, short crust pastry.
• Meanwhile, preheat oven to 170°C (150°C fan forced). Place tomato slices on a baking paper lined oven tray, drizzle with oil, scatter with thyme sprigs, season with salt and pepper and cook until well roasted (approximately 1hour). Set aside to cool.
• Increase oven to 200°C (180°C fan forced). Roll pastry out on a lightly floured surface, to a large rectangle, 3 mm thickness large enough to line a 35cm x 11cm rectangular tart pan. Line tart pan with pastry and refrigerate to rest (30 minutes). Line tart with baking paper and fill with pastry weights or uncooked rice. Blind bake for 15-20 minutes or until golden. Remove weights and bake for a further 8-10 minutes or until base is golden.
• Whisk Bulla Sour Cream, eggs, Bulla Cottage Cheese and parmesan cheeses and thyme leaves together, season with salt and pepper and pour over tart base. Place tomato slices carefully over cheese filling (any remaining tomato can be served with the salad) and bake for 20-25 minutes or until just set and golden. Set aside to cool to room temperature. Serve accompanied with a green salad.