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 so we omit them.
The shortcrust pastry for this tart can be pre prepared or homemade, we prefer homemade as its extra buttery. The individual pastry cases are blind baked and lined with a tomato pesto of garlic, sun dried tomatoes and olive oil. The oven roasted cherry tomatoes and the mixture of eggs, cream, saffron, ricotta and grated parmesan are placed in the pastry case with the cherry tomatoes slice side up. The flans are baked till golden brown on top and the egg mixture is set. The individual tarts are served with a green salad.