For making the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until entirely mixed and crumbly.
Add 8 tablespoons of cold water, then bring everything together with your hands until just combined.
Roll on a lightly floured surface to about 5cm larger than a 25cm tin.
Drape over the tart case so there is an overhang of pastry on the sides.
Using a small ball of pastry scraps, push the pastry into the corners of the tin.
Chill in the fridge or freezer for 20 minutes.
Preheat the oven to 200°C / 400°F / Gas mark 6.
Use a small roasting tin and place in the tomatoes, drizzle them with olive oil and season with salt and pepper.
Put the tomatoes in a low shelf of the oven.
Prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper then fill with baking beans.
Bake for 20 minutes, remove the paper and beans, then continue to bake for 5-10 minutes until biscuit brown.
Remove the tart case from the oven, and the tomatoes also.
While the tart is baking, beat the eggs in a large bowl.
Gradually add the cream, then stir in the basil and season with salt and pepper.
Sprinkle half the cheese over the base, layer over the tomatoes, pour over the cream mix, then finally sprinkle over the rest of the cheese.
Bake for 20-25 minutes until set and golden brown.
Leave to cool in the case, trim the edges of the pastry, then remove from the tin.
Scatter over the remaining basil and serve.