Step 1
Heat the oven to 180C fan/gas 4. Tip the flour, ¼ tsp salt and the butter into a food processor and pulse to
fine breadcrumbs. Add the egg yolks and 2 tbsp ice-cold water and pulse again until the mixture clumps,
adding up to 2 tbsp more water if needed. Tip onto a lightly floured surface and bring together into a disc
with your hands, then wrap tightly and chill for 30 mins.

Step 2
Roll the chilled pastry out on a lightly floured surface into a 30cm round. Use it to line a 22cm fluted tart
tin, leaving any excess overhanging the rim, then chill for 30 mins more. Line the pastry case with baking
parchment and baking beans and bake for 15 mins. Remove the beans and parchment and bake for 10
mins more. Leave to cool, then trim away any excess pastry using a serrated knife.

Step 3
Whisk all the ingredients for the filling and pour the mixture over the tart case. Cut and mix the tomatoes
with all the ingredients for the topping and arrange them nicely over the creamy mixture.
Bake in the center of the oven for 20-25 mins, then remove and leave to cool for 30 mins before serving.
Brush with extra virgin olive oil the whole surface of the tart and cut in pieces with a serrated knife.