Aubergine, Tomato and Cheese Tart

Instructions

• • Preheat oven to 220 °C.
  • Place the tomatoes and aubergine in a bowl and toss with the oil, vinegar and honey.
  • Transfer to a baking tray, scatter herb sprigs over and roast for 10 - 12 minutes until the aubergine is soft.
  • Lower the oven temperature to 180 °C.
  • Mix the cream, milk, eggs and egg yolks together.
  • Season with salt and pepper and add the basil.
  • Brush each phyllo sheet with melted butter and line a 24 cm loose bottomed tart tin with 4 pastry sheets.
  • Spoon the tomato and aubergine mixture into the lined tin and pour the cream mixture over.
  • Sprinkle the grated Kraft cheddar cheese and bake for 25 – 30 minutes until set and golden brown.
• Serve and Enjoy!