Roasted cherry tomato tart

It’s worth buying the best cherry tomatoes you can find, as they will make the finished tart taste even better.

Serves 6 • Ready in 1 hr, plus chilling and cooling

1 x shortcrust pastry block for the filling:

500g cherry tomatoes

1tbsp olive oil

2tbsp torn basil, plus extra, to garnish

300ml whipping cream

2 medium eggs you will also need: a 23cm fluted flan tin

1 Set the oven to 190C/Gas 5. Place a baking sheet in the oven to heat up.

2 Roll out the pastry to a circle big enough to line the flan tin, then gently lower it in to cover the base and sides. Prick the base and chill for at least 20 mins.

3 Put the tomatoes in a roasting tin and drizzle over the oil. Line the pastry case with baking parchment and fill with baking beans. Place the pastry tin on the hot baking sheet and put the tin with tomatoes on the shelf below. Cook both for 12 mins.

Remove the tomatoes and pastry. Take out the parchment and beans and return the pastry case to the oven for 5-7 mins until a light golden colour.

4 Reduce the oven temperature to 180C/Gas 4. To make the filling, spread the tomatoes out in the pastry case. Scatter over the basil. Beat the cream with the eggs, season, and pour the mixture into the pastry case. Bake in the centre of the oven for 35-40 mins, until the filling is just set. Remove from the oven. Leave to cool for 10 mins before removing from the tin. Scatter more basil leaves on top. Per serving: 448 cals, 34g fat,

20g sat fat, 24g carbs