Cut the tomatoes in half and pop onto a parchment lined baking tray. Drizzle with olive oil, then a good sprinkle of salt, pepper and sugar. Roast at 160c/150fan/gas3 for about 45-50 minutes until slightly shrunk and a little coloured at the edges.
Roll out the puff on a lightly floured surface. Butter a tart tin about 9” and line it with the pastry, prick the base evenly with a fork, line with parchment or foil and baking beans. Blind bake at 200c/180fan/gas6 for 15 minutes. When the edges are a pale colour, but firm, remove the paper and beans. Reduce the oven temp to 150c/140fan/gas3 and put the tart case back in to bake out the soggy bottom.
Meanwhile mix together the feta, cream cheese, milk, salt, pepper and the basil. Beat in the egg and spoon into the base of the tart. Arrange the roasted tomatoes on top, sprinkle with half of the chopped herbs, stud with the olives and drizzle with a little olive oil. Bake for about 30 minutes at 180c/170fan/gas4. Remove, sprinkle over the remaining herbs and a little more olive oil.d
