THIS week’s recipe makes a quick but impressive teatime meal.
The combination of Parmigiano Regganio – cheese and cheddar – gives it a really lovely flavour, and baking the cherry tomatoes brings out the sweetness in them.
Serve with a green salad for a great midweek meal.
Thanks to Aldi for this week’s recipe.
375g Greenvale Ready Rolled Shortcrust Pastry
250g cherry tomatoes
70g Parmigiano Reggiano cheese
40g mild cheddar cheese
200ml double cream
3 spring onions
3 medium eggs
½ tspn Stonemill Paprika
Sea salt and black pepper
Pre-heat the oven to 180C/160C fan, gas mark 4/350F. Line a 20cm loose-base, fluted tin with the pastry. Prick the bottom with a fork, gently line with some crumpled tin foil and blind bake (using rice or baking beans) for 5 minutes.
Remove the foil and return to the oven for two minutes to dry the base.
Grate the cheese.
Trim, wash and finely chop the spring onions, then beat the eggs.
Mix the double cream, cheese, eggs, spring onions and paprika together and season with some salt and black pepper.
Cut the tomatoes in half.
Pour the mixture into the pastry case and arrange the tomatoes on the top.
Bake in the oven for 20 minutes until set and light brown.
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