1. Heat oven to 420 deg F/210 deg C (to start with). 2. Line a smallish oven dish with pastry, rolled out thinly. I used a rectangular dish. If you prefer, beat an extra egg and paint the pastry with egg, for a golden colour after baking.Keep pastry cold at all times, so put into fridge while you continue. 3. In a bowl, mix together everything except the small tomatoes. My cream cheese was very firm and cold still, so I used an electric beater for quite a while to get the mixture to be smooth. 4. Although fresh basil is plentiful, I felt that dried basil stood up better to oven heat than fresh basil. 5. Take the pastry-lined dish from fridge, and spoon in the cream cheese mixture. 6. Top neatly with the small tomatoes, and sprinkle over the 1/2 teaspoon sugar. 7. Bake in preheated oven for about 40 - 45 minutes, until some tomatoes start colouring, then wrinkle, and the cream cheese base puffs up. It will sink again as it cools. 8. Lovely side dish with fried chicken pieces. ---------------------------------------------------------------------------
Nutrition
Ingredients
