150ml/¼pint of milk
150ml/¼pint of cream
1 egg yolk,
1 onion - finely chopped
4 tomatoes
handful of basil leaves
salt and pepper
225g/½lb of cheese - grated
110g/4oz of whipping cream
2 eggs

METHOD

Role the pastry into a rectangular shape (enough to make 2 tarts). To ensure that the sides keep together when cooking, brush a little bit of egg on the sides before folding. Build 'walls' around the pastry to ensure that the filling does not seep out. Make some holes in the pastry (to stop the pastry from rising too much during cooking) being careful not to go right through!

Filling of Onions, Tomatoes and Fresh Basil:
Put a layer of onions, tomatoes, basil and cheese in the pastry shell. To bind the ingredients together, mix 2 eggs with a 1/4 of a pint of whipping cream, some black pepper and pour the mixture into the tart. Cook for 10-15 minutes on a temperature of 180°C.

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