Ultimate tomato quiche

To make the pastry, combine the flour and butter in a blender and pulse to combine until you have a crumb-like texture

Add the nigella seeds and around 8 tablespoons of cold water, or just enough to bring the pastry together. Tip onto a floured work surface, then roll out to a disc that’s around 5 cm larger than your tin. Use your rolling pin to pick up the pastry and lay it into your tin, then use a bundle of pastry scraps to push the pastry into the tin, ensuring it’s a nice snug fit. Transfer to the fridge and chill for 20 minutes

Preheat the oven to 200ºC/180ºC fan

Place the tomatoes into a roasting tray with the garlic cloves. Drizzle with olive oil and place into the oven on a low shelf (leaving room for the pastry to bake above)

Prick the base of the pastry with a fork, then line with greaseproof paper and baking beans

Bake the pastry for 20 minutes before removing the paper and baking beans and baking for a further 10 minutes, or until a deep golden brown. Remove from the oven along with the tomatoes

Place a baking tray into the oven to heat up

Combine the sundried tomatoes with 1 tablespoon of their oil and the flesh of the roasted garlic cloves in a small blender and whizz to a paste

Lightly beat the eggs in a large bowl or jug and stir in the cream, three quarters of the basil and sundried tomato paste. Season well with salt and pepper

Place the tart tin on top of the hot baking tray and scatter half of the roasted tomatoes over the base of the tart, then pour in three quarters of the cream mixture. Transfer to the oven shelf, then top with the remaining cream mixture and tomatoes and basil. Scatter over the Parmesan cheese

Bake for 25 minutes or until the quiche is golden brown and set with a very slight wobble in the centre. Allow to cool in the tin, then trim the pastry so that it looks neat and remove from the tin to slice and serve