A light and flavoursome dish, perfect for sharing with the family.


  • 2 sheets shortcrust pastry, thawed

  • 100g cherry tomatoes, halved

  • 4 eggs

  • ¾ cup cream

  • Salt and cracked black pepper

  • ¼ cup grated extra tasty cheese

  • 1 chorizo, sliced

  • 70g Danish feta, crumbled

  • Baby rocket and spinach leaves, to serve


  • 1.

    Preheat oven to 180ºC.

  • 2.

    Line the Baker’s Secret Loose Base Rectangular Tart Pan with the pastry sheets and trim away any excess. Blind bake the pastry for 10 minutes.

  • 3.

    Whilst the pastry is baking, place the tomatoes on a lined baking tray and cook for 10 minutes. Remove both the tomatoes and the pastry shell from the oven and set aside.

  • 4.

    Whisk together the eggs, cream, salt and pepper. Stir in the grated cheese. Spoon the egg mixture in the pastry case and scatter over the chorizo, feta and baked cherry tomatoes.

  • 5.

    Bake the tart for 20-25 minutes or until golden and cooked through. Serve warm or cold, topped with rocket and spinach leaves


Recipe provided by Baker's Secret

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