Brush the tart tin with oil and line it with the puff pastry sheet. Prick a few holes with a fork in the pastry. Cover with baking paper and weigh it down with baking weights.
Bake for about 20 minutes in the oven. While that is baking you make the filling.
Mix the eggs with the double cream, chili flakes and the Italian herbs. Use pepper and salt to your liking. Cut the tomatoes in halves or quarters depending on their size.
Once the tart is blind baked you take it out and divide the peas and the tomatoes over the bottom of the tin.
Pour over the cream/egg mixture and divide the gorgonzola and the grated cheese over the top. Now bake for about 20 minutes or until golden and brown. Serve with the fresh basil.