I have to admit I am a massive fan of avocado, so when I saw a couple of ripe ones in Tesco (the ones in the grocery are a bit hard at the moment) I grabbed them! Use a good strong cheddar for the cheese and be fairly generous with the old salt and pepper to give it a kick. Enjoy!
- Ready roll shortcrust pastry
- 3 eggs
- 190ml milk
- 1 avocado
- 2 large tomatoes
- 2 plum tomatoes
- Cheese (loads)
Pop the pastry into a small circular baking tin – I lined it with baking paper (for the first time) but don’t recommend it. Fill any gaps with the remaining pastry.
Measure the milk into a jug, add the eggs and beat until frothy with a fork. Now cut open the avocado by slicing into the centre and then all around (over the top). You should be able to twist the two halves apart. Get rid of the stone. Score the flesh so that it is diced and spoon it into the the milk/egg mix. Season with a good pinch of salt and some pepper. Stir it all up and pour over the pastry.
Now grate loads of cheese in.
Finely slice the tomatoes and arrange them as beautifully as you can over the top. Cook for 35–40 mins at 180, covering with silver foil after about 20 mins (or when the pastry looks nicely golden brown).
Check it is cooked by stabbing it with a knife and if it is done it’ll come out clean. I suggest you reheat it if you are saving it for another day – just blitz it in the microwave!
Get this recipe and more at the Barking Baking website.