Cherry tomato tart

For something a bit savoury, I’ve made this tart. It’s quick and simple, especially if you have pastry in your freezer. My mum had an enormous crop of tomatoes this year, so l stocked up, and into this tart they went. You might have a few left from the end of summer, but we can usually get cherry tomatoes most of the year. They’re nice and sweet, and make a great combo with the crispy bacon. Perfect for brunch or lunch, served with a green salad.

Ingredients

2 sheets	Shortcrust pastry sheets, defrosted
2 Tbsp	Tomato relish
2 rashers	Streaky bacon, chopped
2 cups	Cherry tomatoes, larger ones chopped (Main)
6	Eggs
4 sprigs	Fresh thyme

Directions

1. Heat oven to 190C.
2. Grease a quiche dish (about 22cm) with butter, and line it with the pastry, trimming the edges.
3. Spread tomato relish on the base of the pastry.
4. Fry the bacon pieces until slightly crisp. Spread over the base of the tart.
5. Add tomatoes, and ensure they are evenly spread out.
6. Whisk the eggs together, then carefully pour the mixture into the shell.
7. Season with salt and pepper, and add the thyme.
8. Bake for about 30 minutes until golden and the tart has set (ie, isn't too wobbly). Serve with additional relish on the side, and a green salad.