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