This recipe is from the recipe book Paradiso by Dennis Cotter, we loved this recipe, but we loved the subtle flavour of the tart without the olives so in our recipe we omit the olives.
This tart can be made with homemade shortcrust pastry or pre prepared shortcrust, we prefer homemade as it is better with a buttery shortcrust. The individual pastry cases should be blind baked and then lined with a homemade tomato pesto made from garlic, sun dried tomatoes and olive oil. The cherry tomatoes are oven roasted, and the eggs cream, saffron, ricotta and grated parmesan are mixed together. The egg mixture is added to the pastry case and the cherry tomatoes are placed slice side up on the top of the flans. The flans are baked in the oven till the egg mixture sets and is golden brown on top.