Thoroughly mix the eggs, milk, cream, olive tapenade, and Gruyère AOP.
Finely chop the herbs. Add these to the filling and season with salt & pepper.
Line an 11" round baking tin with the flaky pastry and prick the bottom several times with a fork. Then pour in the filling.
Arrange the tomatoes and olives on top and bake at 425°F (220°C) on the bottom oven shelf for about 30 minutes.