For the pastry – Place butter and flour into a food processor and process until combined. Continue processing and dribble in a little water until dough comes together. Shape into a rectangular shape and wrap in cling wrap. Place in fridge to rest for 30 minutes. Roll out pastry to fit into a rectangle tart tin and blind bake for 15 minutes.
Cheese filling – Process in food processor until smooth pour into pre cooked pastry and bake in a moderate oven for 20 minutes. Serve with semi dried tomato, marinated mushrooms, pesto and salad.