Tomato and Black Olive Tart

William Scott Dryer

Ingredients

• 20 black olives, pitted
• 4 OZ ripe Brie cheese
• 8 entire plum tomatoes
• 2 TBSP fresh herbs, chopped
• salt and pepper to taste
• 1 cup nonfat milk
• 1 entire puff pastry (13-ounce)
• 6 eggs, beaten

1. Preheat oven to 375 degrees. Roll out pastry thinly on a lightly floured surface. Line an 11 by 7-inch loose-based rectangular flan tin, trimming off any overhanging edges.
2. Cover the pastry with grease-proof paper and baking beans or weights, and bake for 15 minutes. Remove the grease-proof paper and baking beans, bake for another 15 minutes until the base is crisp.
3. Mix together eggs, milk, seasoning and herbs. Slice tomatoes, cube cheese, and slice olives. Place the prepared flan tin on a baking tray, arrange tomatoes, cheese and olives in the bottom of the pan; pour in the egg mixture. Bake 40 minutes until just firm and turning golden. Slice hot or cool in the tin; serve.