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1
MAKE THE FILLING In a food processor, combine the flour with the sugar and salt.
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2
Add the butter and pulse until the mixture resembles small peas.
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3
Beat the egg with the water and pour it into the food processor.
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4
Pulse several times until the pastry is just moistened but still slightly crumbly.
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5
Transfer the pastry to a work surface and gather it into a ball, kneading once or twice.
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6
Divide the dough into 8 equal pieces.
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7
Flatten each piece into a 3-inch disk, wrap each in plastic and refrigerate for at least 30 minutes or overnight.
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8
Preheat the oven to 350.
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9
On a lightly floured surface, roll out a pastry disk to a 6-inch round.
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10
Fit it into a 4-inch fluted tartlet pan with a removable bottom; cut off any overhang.
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11
Lightly prick the bottom with a fork.
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12
Repeat with the remaining pastry.
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13
Set the pans on a baking sheet and bake for 30 minutes, or until the pastry is golden and cooked through.
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14
In a blender or food processor, blend the milk with the cheese until smooth.
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15
Add the cream, eggs and salt and pulse just until combined.
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16
Pour the mixture into the tartlet shells and bake for 15 minutes, or until the custard is just set.
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17
Let cool for 10 minutes, then unmold the tartlets.
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18
Serve hot or at room temperature with the Tomato Confit.
