Preheat the oven to 240C/475F
Chop the sundried tomatoes into medium fine chunks.
Separate the egg yolks from the egg whites. Mix the yolks (with a spoon) with the flour and the baking powder.
Beat the egg whites just a little bit with a fork to just loosen them up, then stir them into the yolk and flour mix.
Add the olive oil, a pinch of salt and the pepper and mix really well with a balloon whisk.
Stir in the grated cheese, the chopped herbs and tomatoes.
Butter and very lightly flour your Madeleine moulds.
Fill about one tsp of dough into each Madeleine, taking care not to overload.
Bake them at 240C/475F for exactly 4 minutes, then, without opening the oven door, lower the temperature to 210C/425F and bake for another 6 minutes.
Allow to cool and serve with cocktails.