A great recipe suitable for vegetarians and for the all family. This one is one of my favourite savoury tarts. Really easy to make for a good value, this tart is a joy to be eaten straight away out of the oven.
I was on my own last Monday evening. Cooking for one while being at home is always challenging as I usually want something quick, easy to make and tasty. You might think that having a bowl of pasta can be a good option. I will say probably yes but not last Monday evening whereas the shelves in my fridge was offering a few ingredients to make a dish even easier and tastier than that bowl of pasta.
Wasting food is not one of my favourite habits so I like to keep trims of shortcrust pastry or any left over, just in case. It might sounds ridiculous to you but when you are in a professional kitchen saving any trims or tiny quantity of a prep can be fundamental at the end of the day, trust me!
Anyway, back to what was inside my fridge last week: a pot of cottage cheese (300grs), some shortcrust pastry trim, thyme, tarragon, eggs and a few tomatoes picked from the garden. Some exciting ingredients for an easy recipe and a delicious tasty meal for one, with left overs!
Ingredients: A block of Shortcrust Pastry, a pot of cottage cheese (300grs), 2 eggs, tarragon, thyme, salt, pepper
Start rolling the pastry to fit a tart case mould. Keep it in the fridge until you are ready with the tart filling.
Turn the oven at 180 degrees Celsius.
The next two steps are so simple that 5 minutes is enough to finish the tart.
In a medium mixing bowl, mix the cottage cheese with the 2 eggs. Chop the tarragon, pick the thyme and add both in the mix. Season the mix with salt and pepper. Job done!
On a chopping board, half lengthways the cherry tomatoes.
Pour the mix into the tart case mould and top up with the tomatoes halved.
Bake the tart for 15-20 minutes.
The best accompaniment to go with this tart is a green salad.