2 cups of plain flour
Pinch of salt
170g of COLD butter, cubed
1 tablespoon of apple cider vinegar
1/2 cup of ice water
1 egg (for egg wash)
500g cherry tomatoes
6 sprigs of oregano
2 cloves of garlic
100g creme fraiche
Pinch of salt
In a food processor pulse flour, salt and COLD butter until mealy but with large pea sized chunks of butter remaining. Always go with bigger chunks than smaller if in doubt.
Turn out into a bowl and add in apple cider vinegar, followed by 1/4 cup of the ice water. Using a fork, bring the dough together, slowly adding more of the ice water until it starts to combine into a shaggy dough.
Turn out onto a clean surface and pat together so there are no loose dry bits. Try to avoid kneading, you just want to bring it together. Pressing motions rather than kneading motions. Don’t overwork. Cover with plastic wrap and refrigerate for 2 hours.
With 30 mins remaining for your pastry’s refrigeration time, preheat oven to 200 C and cut cherry tomatoes in half. Finely dice garlic and tear leaves from oregano stalks. Combine tomatoes, garlic, oregano and a pinch of salt in a bowl and set aside.
Roll your pastry out onto some lightly floured parchment paper until approximately 35cm diameter.
Spread the creme fraiche on the inside, leaving a 2 inch border. Add a good grating of your cheddar and parm and then add your tomatoes, leaving any liquid at the bottom of the tomato bowl. We don’t’ want it soggy.
Now use the parchment paper to help lift and fold the edges in, creating creases every few inches to make it onto a round shape.
Brush the pastry generously with whisked egg and cook for 45-50 minutes until dark golden and crisp.
Optional: serve with some rocket that’s been tossed in a little olive oil.