Ingredients: • 300g shortcrust pastry • 200ml double cream • 4 egg yolks, preferably free-range or organic • 200g grated Cheddar or Gruyère cheese • sea salt and freshly ground black pepper • 200g sun-dried tomatoes, blitzed into a paste • a small soft goat's cheese log • a small bunch of chives, trimmed and cut in half Preheat your oven to 180ºC/350ºF/gas 4. On a clean floured work surface, roll out your pastry until it is the thickness of a pound coin. Carefully line an 8-inch tart shell with the pastry and place in the fridge to chill for at least half an hour. Line the tart with baking paper or cling film, fill with rice or baking beans and ‘bake blind’ for 8–10 minutes. Make a custard by whisking together the cream and egg yolks and then adding the grated cheese, reserving a handful for later. Season with a little salt and pepper, depending on the saltiness of the cheese. Spoon out the rice or baking beans from the tart shell and lift out the paper. Pop the pastry case back in the oven for 10 minutes until just cooked. Remove and leave to cool slightly. Whizz the sun-dried tomatoes in a food processor, spread over the bottom of the tart shell and pour the custard mixture on top. Break the goat's cheese into chunks and distribute around the tart. Sprinkle the chives and the rest of the Cheddar over the top and bake for 10 minutes. Remove and leave to cook slightly before serving.