Smoked Wensleydale, tomato and thyme tart

My love of smoked wensleydale continues as does my quest to find multiple uses for it. The addition of finely sliced fresh tomatoes really make all the difference. Their sweetness bring a lovely contrast to the smoky flavours of the cheese, which all sit together perfectly on this delicate short-crust pastry.


Ingredients:

For the Pastry:
200g plain flour
100g butter
pinch of sea salt
100ml cold water

For the Filling:
1 medium onion
2 eggs
200ml single cream
180g Smoked Wensleydale
2 medium sized tomatoes
6 sprigs of thyme
Sea salt and black pepper

1. Make the pastry early on to allow it time to chill and pre-bake. Sieve the flour and salt into a large mixing bowl break in the softened butter and crumble the butter and flour together through your fingers to make fine bread crumbs. Add the water, little by little, so it doesn't end up too damp. The dough will compact nicely with less water than you appear to need. Push it together at the side of the bowl and form into a pattie shape that holds together reasonably well. Turn out onto cling film and wrap tightly. Place in the fridge for 30 minutes to 1 hour.
2. Once ready role out the dough on a floured surface turning about four times to even out the rolling. Aim for a relatively circular piece; something big enough to cover a 5 inch bas of a tart dish (about 9 inches wide including filling the sides). Use a tart dish with a push-up removable bottom to make it easier to take out once cooked.
3. To fit the pastry to the dish easily - hold the dough over the top of the tart dish, and then lift the edges so the pastry drops down. Fit it snugly to the dish with your fingers and thumbs by pushing the dough into the fluted edges and evenly across the bottom. Trim the top so the pastry is finished neatly and to prevent it burning in the oven.
4. Place in the fridge again to allow it to set to the tin and to stop it shrinking whilst cooking. Whilst chilling pre-heat your oven to 195 degrees C.
5. Take out the pastry and cover the base and sides with baking paper; cut out a circle about 9 inch diameter and this should cover it evenly. Line the tart with baking beans and cook for 15 minutes in the pre-heated oven.
6. After 15 minutes, remove the beans and paper and prick the base several times with a fork and return to the oven for 5 minutes more. Whilst this is cooking it is a good idea to get on with step 7 so your filling is ready when your pastry is.
7. Slice the onion finely into half moons and soften gently over a medium heat, in 2 tbsps of olive oil and with a pinch of sea salt. Once cooked remove and set on kitchen paper.
8. Mix the eggs and cream together, grate in the Wensleydale, add the onions, shred the thyme leaves from their stems and season well with sea salt and black pepper.
9. Once the pastry is cooked pour the mixture into the base, slice the tomatoes very finely and cut each slice in half. Lay each half over the top of the mixture; starting with forming a circle on outer edge and working inwards until the whole surface is covered.
10. Return to the oven; lowering the temperature to 180 degrees C. Bake in the oven until the top is slightly golden as is in the picture. Serve with a simple green salad.