- 250g butter, softened
- 500g flour
- 1 egg
- 3 eggs
- 250ml milk
- 30g basil, chopped (reserve a few sprigs to garnish)
- Salt and pepper
- 15ml olive oil
- 250g Rosa tomatoes
Preheat oven to 180°C.
Place butter in a food processor and blend until soft. Add the flour and blend until the mixture resembles bread crumbs, add the egg and continue blending until the mixture comes together. Place in the fridge to rest for 20 minutes.
Press the pastry into 4 mini flan dishes to form and even layer. Blind bake at 200°C for 15 minutes, or until golden brown. (Make sure your pastry is still very cold before baking to prevent shrinking. If it has gotten a little warm place in the freezer for 5 minutes until cold)
In a large jug beat the eggs and milk together. Mix in the basil and season well with salt and pepper.
In a large pan, heat the olive oil and fry the tomatoes until they pop and colour a little.
Divide the tomatoes between the 4 blind baked pastry cases, and top with the egg and basil mixture.
Transfer to oven being careful not to spill, bake for 10-15 minutes until egg has set and surface is golden brown.
Serve hot and garnish with basil.