Put the tomatoes in a bowl, cover with boiling water for about 30 seconds then plunge into cold water. Peel off the skins then cut into quarters. Hold the quarters over a colander and squeeze gently to remove excess liquid. Chop the flesh and leave to drain in the colander for 10 minutes. Preheat the oven to 220C/425F/gas 7. Preheat a heavy baking tray. On a lightly floured surface, thinly roll out the pastry and use to line a 23-25cm fluted tart tin fitted with a removable base. Grate the cheese and sprinkle 25g of cheese over the pastry base. Put the butter in a bowl and beat until soft then work the remaining cheese and cream into the butter to form a fluffy paste. Beat the eggs then beat into the mixture. Season lightly with salt and pepper and add the basil. Season the tomatoes with salt and pepper and spread evenly over the pastry case. Spoon the egg and cheese mixture over the tomatoes. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/