Ingredients
100g plain wholemeal flour
50g baking fat/block
2-3 x 15ml spoons cold water
2 tomatoes
50g reduced-fat cheese
Handful of basil leaves
2 eggs
125ml semi-skimmed milk
Black pepper
Equipment
Weighing scales, sieve, mixing bowl, measuring spoons, palette knife, flour dredger, rolling pin, sandwich tin or 18cm flan ring, fork, chopping board, sharp knife, grater, measuring jug, baking tray.
Method
1. Preheat oven to 180°C or gas mark 4.
2. Make up the shortcrust pastry:
- Sift the flour into the bowl.
- Rub in the fat into the flour, using your fingertips, until it resembles breadcrumbs.
- add the cold water and start to mix together;
- mix to form a firm, smooth dough.
3. Roll out the pastry, on a lightly floured surface.
4. Line the flan ring or sandwich tin.
5. Trim the edges of the pastry using the palette knife.
6. Prick the bottom of the pastry with a fork.
7. Slice the tomatoes.
8. Slice the cheese.
9. Whisk the eggs and milk together in the measuring jug using the fork. Tear the basil into the mixture, then add a few twists of black pepper.
10. Pour the egg mixture into the pastry shell
11. Arrange the tomato slices and cheese, over the top.
12. Place on a baking tray and bake for 30 minutes, until golden and firm.
Top tips:
- Vary your protein: Add cooked chicken or tuna to your tart.
- Turn up the flavour: Add 1 x5ml spoon of herb or spices e.g. basil, oregano or dried chilli flakes
- Reduce food waste: Use up any leftover veg e.g. peppers or courgettes. Roast them and serve with the tart.
- 5 A DAY: Serve with a seasonal side salad.
- Food skills: Check out our food skills videos to help understand the key skills used in this recipe.
Be ingredient aware!
Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe.
You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a dairy alternative cheese. For those with an allergy to gluten, use a gluten-free flour. Always check food labels for allergens, and suitability for vegetarians and vegans.
For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website.
Nutritional information
This recipe serves two portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more.
Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?
Food skills:
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