Tomato, Feta And Thyme Tart - cooking recipe

Ingredients

None None FOR THE PASTRY
2 cups flour
1 pinch salt
10 tbsp (1 1/4 sticks) cold butter, diced
1 None egg, separated
None None FOR THE FILLING
1 cup heavy cream
2 None eggs
3 None egg yolks
1/2 cup finely grated Parmesan cheese
8-9 None baby plum tomatoes, halved
1 cup crumbled feta cheese
2 tsp fresh thyme leaves

Preparation

For the pastry, process flour, salt and butter in a food processor until mixture resembles fine breadcrumbs. With motor running, add egg yolk and 1 tbsp cold water and process until dough comes together. Knead lightly into disc shape. Wrap in plastic wrap and refrigerate for 30 mins.
Roll out dough between 2 sheets of parchment paper to 1/8 inch thickness. Press into 9 inch tart pan with removable bottom. Trim edges of pastry and prick surface with a fork. Freeze for 30 mins.
Preheat the oven to 400\u00b0F. Line tart crust with parchment paper. Fill with dried beans, rice or pie weights. Bake for 15 mins. Remove weights and paper. Brush with egg white and bake for a further 5 mins or until lightly golden. Reduce oven temperature to 325\u00b0F.
For the filling, whisk cream, eggs, yolks and Parmesan cheese in a medium bowl. Arrange tomatoes, cut-side up, in tart crust. Pour cream into tart crust. Sprinkle with crumbled feta and thyme leaves.
Bake for 35 mins or until set and golden in color. Cool slightly before serving.