Make short crust pastry using 2 cups of flour, a pinch of salt, one stick of butter, and enough water to pull it together in a ball. Refrigerate the dough until ready to roll out and bake.
After you briefly bake the crust in a large pie tin, you will be placing a nice quantity of cherry tomatoes, cut in half, chopped basil, and a small-chopped sweet onion into the shell. You’ll simply blend the grated cheese, 3 eggs, 1 cup of cream and pour that over the vegetables.
Bake for a further 30 minutes or until the mixture no longer jiggles.
A fully detailed recipe is included if you want to use it.
