6oz/175g plain flour pinch of salt 4oz/100g butter 1 egg, beaten 1 onion, peeled and finely chopped 1 clove garlic crushed 1oz/25g sun-dried tomatoes, in strips few basil leaves, shredded 4 olives, sliced salt and freshly-ground black pepper 1lb/450g tomatoes, skinned 1 egg 1/4pt/150ml double cream 4oz/100 grated Cheddar tomato and olive slices, plus a few basil strips for decoration
Instructions
1) First make the pastry. Sift flour and salt into a bowl and rub in butter to crumb stage. Add beaten egg, then work to form a dough. Knead lightly then wrap and chill in the fridge for 30 minutes.
2) Heat oil in a pan and fry onion and garlic over a gentle heat until softened. Add sun-dried tomatoes, basil and chopped olives. Season with salt and freshly-ground black pepper to taste.
3) Roll out pastry to fit an 8in/20cm fluted loose-bottomed flan tin. Bake blind at 400F, 200C for 10 minutes.
4) Layer onion mix with sliced fresh tomatoes over pastry base. Beat egg and cream and add grated cheese. Pour over filling. Place tomato and olive slices on top for decoration.
5) Bake at 375F, 190C for 30 minutes or until golden and set. Decorate with a sprig of basil.
