Roasted tomato, basil & parmesan quiche

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• Cherry tomatoes300 g
• Olive oil
• Parmesan (or vegetarian alternative)Grated50 g
• Eggs2
• Double cream284 ml
• Basil leavesShredded, a few kept whole
• Plain flour280 g
• Cold butterCut into pieces140 g

1. 1

   For the pastry, put the flour and butter in a bowl and rub them together with your fingertips until crumbly and evenly mixed. Stir in 8 tbsp cold water and press the dough together by hand until just combined. Shape into a ball; use it straight away, or keep it chilled for up to 2 days, or freeze for up to a month.

2. 2

   On a lightly floured surface, roll the pastry into a circle about 5 cm wider than a 25 cm tin. Lift it with the rolling pin and lay it over the tin so the edges overhang. Use a small ball of offcuts to press the pastry into the corners, then chill for 20 mins in the fridge or freezer. Heat the oven to 200°C (180°C fan).

3. 3

   Tip the tomatoes into a small roasting tin, drizzle with olive oil and add salt and pepper. Place on a low shelf in the oven.

4. 4

   Prick the base of the pastry with a fork, line it with a large circle of baking paper or foil and weigh it down with baking beans. Blind-bake for 20 mins, take out the paper and beans, then bake for 5-10 mins more until biscuit brown.

5. 5

   Take the tomatoes out of the oven when you remove the pastry case.

6. 6

   While the case bakes, whisk the eggs in a big bowl, then pour in the cream a little at a time and stir in the basil with some seasoning. Scatter half of the parmesan over the base of the case, add the tomatoes, pour in the egg and cream mixture and finish with the remaining parmesan. Bake for 20-25 mins; it is done when the filling has set and the top is golden. Leave it to cool in its case, cut away the extra pastry, then take it out of the tin. Finish with the leftover basil and cut into slices to serve.