Slow roasted tomato Gruyère tart
Ingredients
- 200g plain flour, plus extra for dusting
- 100g butter, cut into small pieces
- 50g grated Gruyère (or vegetarian alternative)
- 500g smallish vine tomatoes, halved
- 1 tbsp olive oil
- handful basil leaves, torn
- 3 tbsp pesto (choose a vegetarian one)
- 2 eggs
- 150ml single cream
- 150ml milk
- 100g grated Gruyère (or vegetarian alternative)
- handful black olives
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