Heirloom Tomato and Whipped Feta Tart

• 6 free-range large eggs
• 160ml milk
• 160ml cream
• 2x 400g packs of store-bought short crust pastry
• Sea salt and freshly ground black pepper, to season
• 10g chopped flat leaf parsley
• 1 x 250g Brie, sliced (include an extra one if you’d like to serve alongside)
• 140g sun-dried mini tomatoes, drained
• Fresh heirloom tomatoes, sliced for serving
• Basil for serving
• Olive oil, to dress

Preheat the oven to 180°C or 160°C fan-assisted.

To prepare the pastry base, allow the pastry to thaw slightly, overlap the two sheets, and roll out on a lightly floured surface, joining them together to create one big piece.

Using the Le Creuset 28cm Fluted Flan Dish as your size reference, place the pastry inside and line the dish, shaping to the dish and trimming where necessary. Prick the base with a fork. Line with baking paper and blind baking beans or rice. Blind bake for 25-30 minutes until golden and almost cooked through. Remove from the oven and remove the baking paper and beans. Allow to cool.

For the filling, whisk the eggs, milk, and cream together. Season and add the parsley. Arrange the sliced Brie and sundried tomatoes evenly into the cooled base and pour the egg mixture into the cooled pastry shell. Bake for 35-40 minutes until golden and just set.

Serve warm with fresh tomatoes, basil, and a drizzle of good olive oil.