Serves: 6-8, Calories: 435, Time: 2 hrs

Ingredients:

Pastry:

• 200g plain flour.  684
• 50g butter.  375
• 50g lard.  449
• salt, pinch
• 1 tbsp water.  = 1508

Filling:

• 250g Vittoria tomatoes.  80
• 1 tbsp veg oil.  124
• 2 eggs.  150
• 284ml double Elmlea.  997
• 150g cheddar.  624
• 3 tsp dried basil
• Salt and pepper.  = 1975

Method:

1. Preheat oven to 180°C Fan/Gas Mark 6.
2. Pastry: In large mixing bowl; Rub flour, salt, butter and lard to breadcrumbs. Bring together with water.
3. Ball up. Flatten and wrap in plastic, chill for 30 mins minimum.
4. Roll pastry to 3mm. Line 9.½" flan dish. Trim. Prick base with fork. Line with foil.
5. Blind bake base for 15 mins. Remove foil. Bake for 5-8 mins more. Remove. Cool.
6. Filling: Meanwhile; In 12x9" Pyrex roaster; Roast vittorias as pastry bakes.
7. Scatter cheese and vittorias over pastry base.
8. In jug; Beat eggs. Slowly mix in cream, Season.
9. Pour filling into pastry base.
10. Bake for 25 mins, or until golden and softly set (centre should jiggle).
11. Serve warm or cold.
12. Keeps in fridge for 3 days.

Calories = 3483

• 3483 / 6 = 581
• 3483 / 8 = 435