Green onion, parmesan and sun-dried tomato tart

Line a 23cm flan tin with shortcrust pastry. Refrigerate for 20 minutes. Line pastry shell with baking paper and dried beans or pastry weights. Bake at 180C for 10-12 minutes or until pastry is golden and dry. Remove weights and bake for 5 minutes. Fry 1 bunch green onions (cut into 5cm lengths) with 1 tbsp olive oil in a pan over low heat for a few minutes until wilted. Set aside to cool. Combine 4 eggs and ¾ cup pouring cream in a bowl. Add 150g parmesan (grated), 4 tbsp milk, 4 tbsp sour cream and 8 sun-dried tomatoes (finely sliced) and stir well. Pour mixture into pastry shell and arrange green onions on top. Bake at 180C for 30-40 minutes or until cooked.