Heat oven to 140C/120C fan/gas 1. Arrange the tomatoes over a baking sheet, cut-side up. Brush lightly with oil and put a little basil on top of each. Bake for 11/2 hrs until tomatoes are semi-dried. Remove from the oven and increase the heat to 190C/170C fan/gas 5.
To make the pastry, tip the flour into a food processor with the butter and blitz until the mixture resembles fine breadcrumbs. Add cheese and 2-3 tbsp cold water and pulse until the dough comes together. Turn out onto a lightly floured surface and knead briefly.
Roll out the pastry and line a 25cm flan tin (there’s no need to trim off the excess
at this stage). Line the pastry with greaseproof paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans and continue cooking until crisp and light golden. Using a small, sharp knife, carefully trim off excess pastry.
Spread the pesto over the base of the pastry case. Lightly whisk the eggs, then whisk in the cream and milk. Season with salt and pepper, then stir in the grated cheese. Pour into the pastry case and arrange the tomatoes over the top, cut-side up. Scatter with olives and bake for 25-30 mins until puffed and golden. Leave to cool slightly before serving with a fennel, red onion and cucumber salad, drizzled with lemon juice, Dijon mustard and olive oil.
©author BBC Good Food Magazine. Produced as part of the LOVE BAKING season on BBC Lifestyle channel 180 on DStv.