Ingredients (serves four)
For the pastry
• 200g plain white flour
• 100g very cold butter
• 1 egg yolk
• 4 tbsp ice-cold water
For the filling
• 250g goat’s cheese, (grated if firm, thinly sliced if a roule)
• 2 punnets cherry tomatoes
• 5 eggs (preferably free range)
• 4 tbsp torn basil leaves
• 25g Parmesan cheese, grated
• 3 tbsp olive oil
• 1 tbsp sherry vinegar
• Salt & pepper
Method
Preheat the oven to 200ºC. Sift the flour into a large bowl. Cut the butter into small dice and rub the two between your fingers until the mix resembles breadcrumbs. Add the egg yolk and water. Mix together with a round-topped knife and form into a ball with your hands at the end. Wrap in cling film and chill for 30 minutes. Cut the cherry tomatoes in half, toss in the olive oil and sherry vinegar and arrange cut-side up on a baking sheet. Bake in the oven for 25-30 minutes until slightly browned and gooey looking. Leave to cool slightly. Line a well-greased 12-inch pie dish with the pastry. Cover in a disc of baking paper or tin foil and fill with dried beans or similar. Bake blind in the oven for 10 minutes. Meanwhile whisk together the eggs and goat’s cheese then season well. Add the basil. Remove the pastry case from the oven, discarding the beans (these can be used again) and paper/foil. Cool for 5 minutes or so before pouring in the egg mix, then arrange the tomatoes into the top. Sprinkle with Parmesan and bake for 25-30 minutes until the top is golden and the filling set.
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