Cut the tomatoes in half, lay on a baking tray lined with baking paper or a silicon mat and bake in a preheated oven for 45 mins at 180c.
Grease the tart tin with a smear of olive oil, then line with the pastry, trimming up the edges.
Dock the pastry and blind bake for 20 minutes in a preheated oven at 180c.
Break the eggs into a bowl and whisk together with seasoning.
Sauté off the onion in a pan with olive oil until caramelized. Add the spinach to wilt, then place in a separate container.
Allow the pastry and tomatoes time to cool prior to filling.
Begin with the onion, spinach mix, then the tomatoes, and the macadamia nuts, ensure there is an even coverage of all ingredients.
Pour in the eggs, making sure the mixture reaches all corners, then drizzle with olive oil and grate the grana Padano liberally on top.
Bake in a preheated oven at 180c for 25 – 30, ensure the egg and pastry are cooked.
Remove from the oven and serve warm, or cold it is perfect either way.

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