2 punnets cherry tomatoes
1 ‘log’ goat’s cheese
1/2 pint milk
1/2 tsp nutmeg
1 tsp dried thyme or 3 sprigs of fresh thyme
1/2 tsp salt
couple of grinds black pepper
for the pastry:
8 oz flour
4oz fat (I use salted butter)
cold water to mix
Make the pastry by rubbing the fat into the flour (or using a food processor) and then, using a knife, slowly stir in a little cold water until it comes together. Gently, with the tips of your fingers bring together into a dough, then leave to chill for an hour in the fridge (covered in clingfilm).
Halve the cherry tomatoes and thinly slice the cheese along the log (you should end up with around 20 slices). Whisk the eggs with the milk, nutmeg, salt, pepper and thyme.
Heat the oven to 170 degrees. Thinly roll out the pastry and use it to line a deep flat dish such as a lasange dish (mine is 18 x 25cm and around 5cm deep). Place in the oven to blind bake for 5 mins.
Remove dish from oven and fill: cover the bottom with half the cherry tomatoes. Cover them with half the cheese. Repeat with the rest of the tomatoes, then the rest of the cheese. Pour over the egg mix.
Cook in the oven for between 40 and 60 mins. To check if done, stick in a knife and pull a bit to the side. If you can see runny egg, it needs a bit longer. Bare in mind you will see runny goat’s cheese, so make sure it is definitely the egg that is still not done.
This is lovely served with a peppery salad and reheats well for work lunches.