150g pitted black olives
2 tbs capers
1 small clove garlic crushed
Juice ½ lemon
4 tbs olive oil
1 tbs flat leaf parsley chopped
Preheat the oven to 190c / gas mark 5 then place the tomato halves on a baking tray, scatter over the garlic then drizzle them with the olive oil and balsamic vinegar. Season then roast for 10 minutes.
Take a sheet of filo then lay into a greased medium sized oven proof frying pan, brush with melted butter then repeat the process until filo has been used up, overlapping each sheet so every side of the pan has some filo hanging over, brush with a final coating of butter.
Place the tomatoes into the pan along with the spring onion creating an even layer then crumble over the cheese. Beat together the eggs and cream then season with salt and pepper then pour over the filling. Turn the edges of the filo in on themselves to form a neat crust then brush with a last coating of butter.
Cook in a pre heated oven set at 190c / 170c fan for 30-35 minutes. Leave to cool slightly before tearing over some basil and portioning.
Finely chop all of the tapenade ingredients then place into a bowl then mix through the lemon juice and oil. Season with salt and pepper if required.
Serve the tart with some of the tapenade and some salad leaves.