Blanche Vaughan’s tomato and gruyère quiche

serves 4-6

For the pastry

• 140g wholemeal flour
• 20g fine polenta flour
• 110g cold
• 0.25 tsp sea salt
• 1 egg yolk
• 0 cold water

For the roasted tomatoes

• 300g cherry tomatoes
• 1 tsp sugar
• 0 freshly ground black pepper
• 1 fresh rosemary
• 1 tbsp olive oil

For the custard filling

• 250g single cream
• 4 eggs
• 180g gruyère
• 1 tbsp fresh thyme
• 0 freshly ground black pepper

Step 1
To make the pastry, put the flours in a food processor with the butter and salt.

Step 2
Blitz for a few seconds, just enough to cut the butter into small chunks but before the mixture resembles breadcrumbs.

Step 3
Tip the mixture into a bowl and add the egg yolk.

Step 4
Using a fork, stir to distribute the yolk as best you can, before adding cold water, a tablespoon at a time, until the mixture starts to come together.

Step 5
Using your hands, gather up any loose flour and lightly press the pastry to form it into a ball.

Step 6
Wrap in clingfilm and put it in the fridge to rest for at least 30 minutes.

Step 7
While the dough is chilling, prepare the roasted tomatoes.

Step 8
Preheat the oven to 150C/gas mark 2 and put the tomatoes in a roasting tin that fits them in a single layer.

Step 9
Sprinkle with the sugar, salt and pepper and the chopped herbs and then drizzle over the oil.

Step 10
On a floured surface, roll out the pastry.

Step 11
I like to use a high-sided 20cm tart tin but the quantities here will also suit a shallower 23cm tin.

Step 12
Line the tin with the pastry, pressing gently into the sides of the tin.

Step 13
Cover the pastry with a layer of baking parchment and fill the shell with baking beans.

Step 14
Bake blind in the preheated oven for 15 minutes then remove the paper and beans and return to the oven for a further 15 minutes.

Step 15
Allow to cool while you prepare the filling.

Step 16
Increase the oven temperature to 200C/gas mark 6.

Step 17
Mix the cream, eggs, cheese and thyme in a large bowl and then stir in the roasted tomatoes.

Step 18
Taste and adjust the seasoning: remember if you plan to eat this cold, it will need more salt.

Step 19
Pour the filling into the cooled shell and bake for 20-30 minutes (depending on depth of your tin).

Step 20
Test to see if it’s done by pressing in the middle; it should feel slightly firm, with a little wobble and the sides should be puffed and browned.

Step 21
If not, return it to the oven for another 10 minutes.

Step 22
Allow to cool slightly and continue to set before cutting.

Step 23
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