Ingredients

28cm round baking tin

200g Gruyère AOC, grated
2 eggs
1.5dl milk
0.5dl cream
2 tbsp. green-olive tapenade
1-2 handfuls of mixed herbs e.g. parsley, basil, oregano etc.
Salt and pepper

1 flaky pastry, rolled into a round
250g cherry tomatoes
50g stoned black olives

Preparation

Thoroughly mix the eggs, milk, cream, olive-tapenade and Gruyère AOC. Finely chop the herbs. Add these to the filling and season with salt & pepper.

Line the tin with the flaky pastry and prick the bottom several times with a fork. Arrange the pastry in the tin. Now pour in the filling.

Arrange the tomatoes and olives on top and bake at 220 degrees on the bottom oven shelf for approx. 30 minutes.