Organic Basil Rochefort and Tomato Tart

For the shortcrust pastry:

• 150g salted Rochefort butter, at room temperature
• 250g flour
• 1 egg
• Salt
• Some water, if required
• Additional equipment: baking beans (or dried chickpeas)

1. Preheat the oven to 180°C
2. Put the flour into a bowl and make a well in the centre. Add the softened Rochefort butter, cut into pieces as well as the egg and a pinch of salt
3. Mix for a few minutes and then rub the mixture between your fingertips until it resembles fine breadcrumbs
4. Knead using the palm of your hand to mix in the Rochefort butter and add some water (not always needed) to combine the mixture to make a ball of dough
5. Roll out the dough on a lightly floured piece of baking paper and transfer to your pie dish
6. Lightly flour the dough to prevent it from sticking and prick with a fork
7. Cover with a second sheet of baking paper and spread the baking beans (or dried chickpeas) evenly over it
8. Bake for 30 minutes until the dough is coloured and firm. Take out of the oven, carefully remove the paper with the balls (which can be used again)
9. Set aside

For the filling:

• 350g Rochefort BIO au Basilic (Organic with Basil)
• 125g, drained semi-dried cherry tomatoes
• 150g cherry tomatoes
• 4 eggs
• 15cl fresh cream
• 10cl milk
• 50g rocket
• Ground salt and pepper

1. Keep the oven at 180°C
2. In a bowl, whisk the eggs with the milk and cream, season with salt and pepper
3. Spread the dried tomatoes on the pie base, together with the Rochefort and basil cheese cut into small cubes and about 3/4 of the quartered cherry tomatoes
4. Pour the egg mixture on top
5. Cook for approximately 30 minutes

Once out of the oven, garnish with the rocket and the remaining cherry tomatoes