250g shortcrust pastry
1 tablespoon oil
11/2 bunches of spring onion, trimmed and sliced into 3cm lengths
1 teaspoon mustard
200g creme fraiche
3 large eggs, beaten
3 teaspoon fresh tarragon leaves, chopped
125g cheddar, grated
220g cherry tomatoes, halved
Roll out the pastry on a floured surface and line a 22cm round deep, loose-bottomed fluted flan tin. Trim the edges. Prick the base with a fork, then chill for 10 minutes. Prehereat the oven to gas 6, 200C, fan 180C.
Line the pastry case with the foil, fill with baking beans, place on a baking sheet and bake for 20 minutes until the pastry has set. Remove foil and beans and bake for another 5 minutes, until just turning pale golden.
For the filling, heat the oil in a frying pan and stir-fry the spring onions for 3-4 minutes. Blend the mustard and creme fraiche together, then gradually mix in the eggs. Stir in the milk and then season. Tip all but a handful of cheese and all the spring onions into the pastry case. Scatter over 11/2 teaspoons of the tarragon. Pour in the egg mixture, then scatter over the remaining cheese.
Lower the oven to gas 5, 190C, fan 170C, then bake the tart for 25-30 minutes, until softly set. Lay the halved tomatoes cut-side up on a baking tray. Drizzle with a little oil, scatter over the remaining tarragon and a grinding of pepper. Roast for about 8-10 minutes, or until just starting to burst. Serve the tomatoes with the tart and some seasonal leaves.