2 tbsp chopped fresh basil
125g/4oz cherry tomatoes, halved
1 garlic clove, unpeeled, halved
1 tbsp fresh thyme leaves
50g/2oz pitted black olives
1 fresh bay leaf
1 tsp crushed black peppercorns
salt and freshly ground black pepper
1 tbsp olive oil
250g/8oz ready-made shortcrust pastry
8 sun-dried tomatoes