Ingredients

• 1 Cup Flour
• 1 tsp Salt
• 100 grams Unsalted Butter
• 3 tblsp Cold Water

Filling

• 1/2 Cup Olive Tapenade
• 500 gram bottle Five Brothers Summer Tomato Basil Pasta Sauce

Cheese Topping

• 2 Eggs
• 1 Cup Cream (creme fraiche)
• 1 tblsp Chopped fresh herbs (marjoram, oregano, parsley)
• 1 cup Finely grated tasty cheese

Method

1. Put the flour, salt and butter into a food processor and process until the mixture resembles fine breadcrumbs. Pulse in sufficient water until the mixture forms small moist balls of dough.
2. Turn out, bring together and knead lightly. Roll the dough out to line the base and sides of a loose bottom 24cm flan tin.
3. Bake blind at 190°C for 12 to 15 minutes or until the base is just cooked. Remove the baking blind material, return to the oven for about 5 minutes or until the base is completely cooked.
4. Spread the tapenade over the base of the tart and then spread over the Five Brothers Summer Tomato Basil Sauce. Beat the eggs, cream and herbs together and pour on top.
5. Bake at 180°C for 25 minutes, or until the filling is cooked and golden.
6. Serve hot with the remaining Five Brothers Summer Tomato Basil Pasta Sauce on the side either cold or hot.