Tomato and Basil Tart
This has to be one of favourite quiches – its so easy and sooo tasty! So much so my husband ate well over half for his dinner!! I think it may be unwise to make another tomorrow just to save his waist line!! Kidding..his waist line’s fine – I tell you mine certainly wouldn’t be if I did that – lucky devil!!
(For this one I cheated – bought is fine!)
small tub of tomatoes
1 tbsp olive oil
4 tbsp parmesan or other hard cheese
2 tbsp dried basil
284ml tub of double cream
handful of fresh basil leaves
Pre-heat your oven to 180 200 fan. Place the tomatoes into a baking tray with the olive oil into the bottom of the oven.
Roll out the pastry onto a floured surface to the thickness of a pound coin. Line a large loose bottomed flan case with the pastry – lightly prick all over with a fork. Line with baking paper filled with baking beans then cook in the oven for 20 mins. Remove the paper and beans then return to the oven for 5-10 mins until golden.
Whisk the eggs in bowl then pour in the cream and basil and mix until combined.
Remove the tomatoes from the oven and scatter these across the base of the flan case followed by half of the cheese.
Pour the egg mixture on top followed by scattering the basil leaves and cheese.
Place in the oven for 20 -25 mins until golden and set – serve warm with fresh salad leaves yum!