Tomato, onion and cheddar tart

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By

Danielle Alvarez

Abstract

The pastry for this tart incorporates both butter and sour cream and it just makes the easiest, most delicious, delicate, flaky, buttery tart you have ever tasted.

I love this pastry for savoury preparations that are baked in tins as opposed to free-form galettes, which require a sturdier dough. This recipe is inspired by my friend Martin Boetz. He made a version of this, without tomato, at a lunch we were cooking at. He told me it was his grandmother’s recipe, and it just has that feel about it – it’s old fashioned and I love it.

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