Put the flour, 1?2 tsp salt and butter into
a food processor and whizz very roughly
– you want the butter to stay in fairly large
clumps. Tip into a bowl, stir in two-thirds
of the cheddar, then bring together to a
soft dough with about 100ml ice-cold water
– add a little more if you need to. Knead
quickly, then wrap in cling film and chill for
at least 30 mins. Mix the chopped basil or
parsley and remaining cheddar into the
curd cheese, then season.
Dust the work surface with flour, then roll
out the pastry to a long rectangle. Fold the
top third down, then the bottom third up.
Roll, then fold three more times to build
up the flaky layers. Chill for at least 10 mins.
Heat oven to 220C/fan 200C/gas 7. Roll
the pastry until large enough to cut a round
about 27cm across (use a dinner plate as a
guide). Lift the pastry onto a lightly floured
baking tray, prick with a fork, then bake for
15 mins. Let cool for a few mins.
Spread the herby curd cheese over the
pastry, taking it almost to the edge, then
arrange the tomatoes on top in overlapping
circles. Season and bake for 15 mins until the
pastry is golden around the edges. Turn oven
down to 150C/fan 120C/gas 2 and bake for
another 30-40 mins until the tomatoes look
quite dried out and the pastry is cooked
through. To serve, let the tart cool a little, then
drizzle with olive oil. Toss the herbs with more
oil, then pile in the middle of the tart to serve.