1 Pillsbury puff pastry sheet for tarts
30 cherry tomatoes cut in halves
4 tbsp basil pesto
200g Katiki Domokou cheese
120g Havarti cheese grated
3 tbsp chives finely chopped
125g heavy cream
1 egg yolk
Freshly ground pepper
On a cutting board, use a sharp knife to cut the cherry tomatoes into halves. Place in a bowl with the grated Havarti cheese.
In a small bowl, using a whisk, beat together the milk, cream, eggs, egg yolks, basil pesto, Katiki Domokou cheese, salt, and freshly ground pepper.
Place the Pillsbury dough carefully over a tart tin and press downwards. Using finger tips, gently press and mold the dough into the tart tin. Then, fold overhang under itself to form a thick rim; pinch between thumb and forefinger to form a uniform edge around the rim of the pie plate. Trim leftover dough.
Preheat fan-assisted oven to 200°C. Fill the tart evenly with the cherry tomatoes and cheeses. Pour over the mixture of milk, cream, eggs, egg yolks, basil pesto, Katiki Domokou cheese. Spread chives on top. Bake for 40-45 min. When the tart is ready remove from oven. Let cool. Remove from pie plate and cut into pieces.