1 large sheet ready-rolled shortcrust pastry
1 punnet cherry tomatoes
1 cup grated tasty cheese
100g camembert, sliced
1/4 cup parsley leaves
3/4 cup cooking cream
. Preheat the oven to a moderate 180 C. Lightly grease a 20cm springform pan. Use the shortcrust pastry to line the base and sides of the pan. Line with baking paper and fill with beans or rice. Bake for 20 min. Remove the beans and bake for a further 5 min.
2. Fill with cherry tomatoes, cheeses and parsley. Whisk cooking cream and eggs together and pour over the other ingredients. Season with black pepper.
3. Bake for 40 min or until just set. Cool before wrapping to transport.