Simon Rimmer served up a tasty tomato tart with creme fraiche and cheddar cheese on Sunday Brunch.
The ingredients for the pastry: 225g plain flour, 100g butter, 50g icing sugar, 50ml water and Egg to glaze.
For the filling: 175g chopped cherry tomatoes, 100g finely sliced fennel, 3 eggs, 200ml crème fraiche, 100g grated mature cheddar, Tbs capers and Serve with green salad leaves.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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