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Tomato, mozzarella and olive tart

By Abigail Donnelly

Serves 4

Difficulty Easy

Cooking Time 15 to 20 minutes

Ingredients

Buttered phyllo pastry
5 Mediterranean vine tomatoes
Basil leaves
½ cup black olives, crushed
2 balls Mozzarella, torn
4 eggs
1 cup cream, season

Method

Preheat the oven to 180°C.

Line a large ovenproof dish with a few sheets of buttered phyllo pastry.

Cross section tomatoes and arrange in the pastry-lined dish, along with a few basil leaves, crushed black olives and 2 balls torn mozzarella.

Mix eggs with cream, season, and add to the pastry case.

Bake for 15 to 20 minutes, or until the tart is set. Enjoy with a large, leafy green salad on the side.