Two colour tomato tart with mature cheese and basil
These are the ingredients you need
8 slices stale bread, broken up into pieces - 250 ml full cream milk - 150 ml whipping cream - 4 large eggs - 100 g mature cheese, crumbled - 750 g yellow and red cocktail tomatoes on the vine - 1 tbsp olive oil - bunch of basil - 24 cm ovenproof dish, greased
Preparation
Soak the bread in the milk and whipping cream for 10 min. Preheat the oven to 200°C. Mix the eggs and cheese into the softened bread mixture. Cut half the tomatoes into slices and halve the rest. Mix the tomato slices through the bread mixture and season with salt and freshly ground pepper to taste. Place the bread mixture in the ovenproof dish. Cover the top of the mixture with a layer of halved tomatoes and drizzle with a little olive oil. Bake the tomato tart for 40-45 min, reducing the oven temperature to 180°C after 20 min. Sprinkle the tomato tart with basil just before serving – if the tart is too hot, the basil will wilt straight away. The tart can be eaten hot or cold.