TOMATO, MOZZARELLA & OLIVE TART

Ingredients

• buttered phyllo pastry

• 4 Rosalina and baby vine tomatoes, selection

• handful fresh basil leaves, chopped

• 1/2 cup black olives, crushed

• 2 balls, torn Mozzarella Cheese

• 4 large eggs, beaten

• 1 cup, seasoned low- fat or soya cream

Cooking Instructions

1. Preheat the oven to 180°C.

2. Line a large ovenproof dish with a few sheets of buttered phyllo pastry.

3. Cross section tomatoes and arrange in the pastry-lined dish, along with a few basil leaves, crushed black olives and 2 balls torn mozzarella.

4. Mix eggs with cream, season, and add to the pastry case.

5. Bake for 15 to 20 minutes, or until the tart is set. Enjoy with a large, leafy green salad on the side.

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