Instructions

• Tip the flour, butter and a pinch of salt in to a food processor to create breadcrumbs.

• In a bowl, whisk one egg and a tablespoon of water together and gradually add to the food processor while it's slowly running.

• Once the mixture has formed in to a ball, lightly flour a clean work surface and knead the dough. Form a rectangular sphere shape with the dough (see picture), wrap in clingfilm and place in the fridge for 3 hours or more.

• Preheat the oven to 150C, cut the tomatoes in half, place on a baking tray, drizzle with oil and scatter with thyme. Season with salt and pepper and cook in the oven for half an hour and leave to cool.

• Preheat the oven to 180C, roll out the pastry in to a rectangle shape, line a tart dish with baking paper and then line with the dough.

• Bake the dough for 15 to 20 minutes or until golden brown.

• In a large mixing bowl, whisk the sour cream, cottage cheese, parmesan cheese and five eggs together a long with some thyme, salt and pepper to taste.

• Pour the mixture on top of the tart base, place the tomato slices on top, bake for 15 minutes or until set. Leave to cool and serve.