Tomato Red Onion and Goats Cheese Tart 
with Wholemeal Cheese Pastry

For the pastry

200g plain wholemeal flour
Heaped tsp mustard powder
Pinch of salt
50g butter
50g white cooking fat
50g cheddar cheese, finely grated
A little cold water

Sieve together the flour, mustard powder and salt, rub in the fats until the mixture resembles breadcrumbs, stir in the finely grated cheddar.  Add enough cold water to mix to a stiff but pliable dough. Wrap the dough in cling film and leave it to rest in the fridge for 30 minutes.

Pre-heat the oven to 180C / 350F / gas 4

Roll out the dough on a floured surface and line a large flan tin with the pastry.  Prick the base of the pastry all over with a fork and bake in the oven for 12-15 minutes.

For the filling

4 large eggs
3 tbsp crème fraiche
2 large tomatoes
1 medium red onion
1 tbsp olive oil
100g goats cheese, crumbled
2 tbsp chopped chives
Salt and freshly ground pepper

Heat the olive oil over a medium heat, add the onion and cook until softened.

Whisk the eggs and crème fraiche together and brush some of it over the pastry base, place it in the oven for 1 minute, remove and spread the softened onions over the base.  Pour in the egg mixture and add the goats cheese, arrange tomato slices over the top, sprinkle the chives over and bake in the oven for 25-30 minutes.

Serve warm with salad and coleslaw.