You’ll need 6 x 8cm (3cm-deep) round fluted tart pans with removable bases.
300g (2 cups) plain flour
125g cold butter, chopped
40g (1/2 cup) finely grated parmesan
GOAT’S CHEESE FILLING
125ml (1/2 cup) pouring cream
130g soft goat’s cheese, plus extra, to serve
2 tbspn finely chopped chives, plus extra, to serve
18 semi-dried tomato halves
2 tbspn pine nuts, roasted
Preheat oven to 200C. Grease tart pans.
Attach Multipurpose Blade to the work bowl of the Food Processor, then add flour to bowl. Season with pepper. With the motor running, add butter through small feed tube, processing until mixture resembles breadcrumbs. Add parmesan and 2 tbspn iced water. Process until mixture just comes together to form a dough (add extra 1 tbspn water if necessary; don’t over-process).
Shape dough into a disc, wrap in plastic wrap, then refrigerate for 10 minutes.
Divide dough into 6, then roll each portion out on a lightly floured work to a 3mm-thick round. Use pastry to
line prepared pans. Trim excess, then prick base with a fork. Freeze tart shells for 15 minutes.
Place tart shells on an oven tray and bake for 10 minutes or until crisp. Cool.
To make filling, place eggs, cream and goat’s cheese in the work bowl of the Food Processor. Using the Multipurpose Blade, pulse for 10 seconds or until well combined. Stir in chives. Season.
Divide tomatoes and pine nuts among tart shells, pour over egg mixture, then bake 15 minutes or until filling is firm.
Crumble extra goat’s cheese over tarts, then scatter over chives. Serve warm or at room temperature.