1.Preheat oven to 200°C.
2.Cut pastry to fit an 11cm x 35cm rectangular flan tin, ease it into the tin overlapping any pastry joins. Trim edges and place tin on an oven tray.
3.Blind bake pastry case about 20 minutes. Remove from oven and allow pastry case to cool. Reduce oven temperature to 180°C.
4.Roughly chop rocket leaves and spread over base of pastry case. Top with crumbled ricotta then cherry tomatoes. Beat eggs and milk together in a jug and carefully pour into flan case, being careful not to let filling overflow. Bake for 25 minutes or until filling is set and lightly browned.