Egg and Tomato Quiches

For the pastry: put the flour in a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Stir in the egg yolk and water and mix with your hands to form a dough. If the mixture is too dry, add a little water, if it is too wet add a little more flour. Shape into a ball. Wrap in cling film and chill for 15 minutes.

Heat the oven to 200°C (180° fan) 400°F gas 6. Grease 6 mini tart or quiche tins.

Divide the dough into 6 equal portions. Roll out 1 piece of dough on a floured surface until it is larger than the diameter of the tin.

Gently roll the pastry around the rolling pin. Unroll the pastry on top of the tart tin, then use your hands to lower the pastry into the corners of the tin, pressing it into the edges. Repeat with the remaining portions of dough. Chill for 20 minutes.

For the filling: place the tomatoes in a small baking dish and drizzle over the oil. Sprinkle with the salt and sugar.

Cook for about 20 minutes until the tomatoes are blistered, but still keeping their shape. Remove from the oven and reduce the oven temperature to 180°C (160° fan) 350°F gas 4.

Whisk together the eggs, crème fraîche, salt and pepper.

Place a few tomatoes in each pastry case.

Pour over the egg mixture and dot the surface with soft cheese.