2 sheets pre-rolled savoury pastry
10 sundried tomato halves, drained & chopped
1 Tbs capers chopped
4 eggs
250g cream cheese
1/2 cup cream
1/4 cup roughly chopped basil leaves
salt & pepper
3-4 large vine ripened tomatoes
1/4 cup grated parmesan cheese
Roll the two sheets of pastry out together to line base & sides of 24cm loose bottom flan tin.
Bake blind 200 degC 12-15 mins. Remove baking blind material & return to oven 5 mins.
Sprinkle the sundried tomatoes & capers over the base.
Beat eggs, cream cheese, cream & basil together until smooth. Season with salt & pepper & spoon over the sundried tomatoes.
Cook 180 degC 25 mins or until filling is partially set.
Slice tomatoes thickly & arrange on top of tart. Season with salt & pepper & sprinkle with parmesan. Cook a further 15 minutes.
Serve warm or cold with rocket & black olives.