Method

• 1.
  To make the pastry, place the flours in a food processor and pulse for a few seconds. Add butter and process until the mixture resembles fine breadcrumbs. Pour in water and process until the mixture forms a ball. Enclose dough in plastic wrap and refrigerate for 30 minutes.
• 2.
  Roll out pastry on a lightly floured surface and use to line a lightly greased 28cm loose-bottomed tart pan. Refrigerate for 30 minutes.
• 3.
  Preheat the oven to 180°C. Line pan with baking paper and fill with baking weights or rice. Blind bake for 10 minutes, then remove paper and weights. Whiz the eggs and cheeses in a food processor until smooth, and then season.
• 4.
  Pour into tart shell and bake for 35 minutes or until golden and set.