Roast Tomato Tart

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Great British Chefs


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4 good sized ripe British tomatoes, sliced horizontally into 1cm slices

2 cloves of garlic, finely chopped or grated

A few sprigs of fresh thyme

2 large onions, sliced into half moons

1 heaped tbsp. capers

1 heaped tbsp. Dijon mustard

2 eggs

1 heaped tbsp. soured cream

150 g Manchego cheese, grated

Salt and pepper

250 g plain flour

250 g chilled unsalted butter

A pinch of salt

2 tsp lemon juice

100-145ml fridge-cold water

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