Fast and easy Summer tart with cherry tomatoes, pesto and two cheeses

Here things are really easy and simple and this is what we need on a hot Summer day. To prepare something without too much trouble and having something tasty and filling on our plates at the same time. Serve this tart as a first dish or light meal along with some crispy green salad. Substitute, if you want, the Kefalotyri cheese with parmesan or pecorino. Both suit the rest of the ingredients very well, each one giving a different taste. You can, also, substitute the Anthotyro cheese with fresh mozzarella. Green or red pesto, again, are suitable depending on your preference. The original recipe demands a type of pastry we have in Greece called "Kourou". The closer to this is the classic shortcrust pastry which doesn't lack taste at all

Slightly adapted from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 8 people):
1 sheet of shortcrust pastry (or Greek "Kourou")
4 tbsp. of green or red pesto sauce (of your choice)
20 cherry tomatoes, cut in half
120gr. of Greek Kefalotyri cheese (not too salty), grated
2 eggs
100ml of single cream
100gr. of fresh Anthotyro cheese, crumbled (or fresh mozzarella, cut in thin slices)
1 tbsp. of butter
black pepper

Method:
Preheat the oven to 175oC and brush with the butter the bottom and the sides of a tart tin of 28cm diameter.

Transfer the pastry in the tin and gently stretch with your palms making sure that it covers the bottom completely.

Equally spread the pesto on the pastry and arrange the tomatoes with the cut side down. Sprinkle on top with the Kefalotyri cheese.

 Beat the eggs with the cream in a bowl and pour over the tomatoes. Scatter the Anthotyro cheese on top and season with pepper.

Put in the oven and bake for about 25-30 minutes. Allow to stand for a bit before cutting and serve the tart lukewarm.