Tomato, shallot and mustard tart - delicious. magazine

Ingredients

• 200g plain flour, plus extra to dust
• 1 tbsp English mustard powder
• 60g unsalted butter, chilled and chopped
• 60g lard, chilled and chopped
• 1 tsp thyme leaves, roughly chopped
• 1 medium free-range egg, separated
• 2 tbsp iced water, plus a little extra (optional)
• Splash cream or whole milk
• For the filling
• 500g tomatoes, not so ripe they’re bursting out of their skins
• 3 tbsp olive oil
• 180g shallots, halved and finely sliced
• 1 tbsp dijon mustard
• 1 tsp thyme leaves
• 30g parmesan or veggie equivalent, coarsely grated
• Specialist kit
• 23cm loose-bottomed tart tin