Ingredients serve 6

400gr sherry tomatoes quartered

2 tablespoon Extra virgin olive oil

salt and pepper

4 eggs + 2 egg yolks

50gr plain flour

200ml milk

300ml double cream

60ml Black calamite olives

pitted and chops . 60gr black Kalamata olives pitted and chopped

8 sun dried tomatoes crumbled

6 slices sericin ham

basil leaves torn .

Preheat the oven to 190/c / gas mark 6

Put the quartered cherry tomatoes into a roasting dish with olive oil and seasoning. Toss them well in the oil and roast for 20-30 minutes or until they soften and slightly shrunken . Take out the oven and leave take out off the oven and leave to sit to your work surface

REduce the oven temperture to 180/c or gas mark 5 . In thenmixing parmeasan cheese and garlic . Scatter the chopped olives and sun dried tomatoes and crumbled in the sheep’s cheese Lay the slices of seracino ham over the tomatoes ., olives and cheese .

Pour the milk batter over the ingredients in the roasting dish and bake for 30 minutes v, untilm the custard is puffed and golden . leave it to set for 10 minutes . drizzle more olive oil and scatter the basil leaves . serve warm with the salad

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