Cheddar And Tomato Tarts - cooking recipe

Ingredients

1 2/3 cups all-purpose flour, sifted
12 tbsp cold butter, chopped
1 None large egg
1/2 cup caramelized onion relish
1 lb mixed red and yellow cherry tomatoes
9 oz Cheddar cheese, cut into 1/3 inch cubes

Preparation

In a food processor, combine flour and butter. Pulse to form coarse crumbs. Season to taste. With the motor running, add egg and 1 tsp water. Mix until just combined. Form into a disc, wrap in plastic wrap and chill for 15 mins.
Preheat oven to 400\u00b0F. Place 4 - 4 inch fluted tart pans on a baking tray.
Roll out pastry dough until 1/8 inch thick. Use to line tart pans, trimming to fit. Line tart shells with parchment paper and fill with pie weights. Blind bake for 10 mins. Remove weights and paper. Bake for another 5 mins.
Distribute relish between tart shells then fill evenly with tomatoes and cheese. Bake for 20-25 mins, until cheese is melted and bubbling. Serve warm.