Preparation

1. Make the pastry case in advance and store in the fridge overnight if possible.

2. Grate parmesan

3. Peel and chop garlic

4. Skin and chop 800g of tomatoes. Keep some whole for later.

5. Scrunch bay leaves

6. Tear basil leaves

7. Butter tart tin

Instructions

1. To make the pastry cases add butter and lard to flour with a pinch of salt.

2. Mix until the mixture resembles breadcrumbs add 25g of parmesan and mix al together with 2 tablespoons of chilled water.

3. Roll out and line tart tin, now if possible, chill for at least 1 hour overnight is best.

4. To make the tomato filling, fry garlic add the tomatoes sugar and bay leaves, simmer gently stirring regularly until well reduced and thickened not at all sloppy.

5. Take out the bay leaves, stir in the basil and add seasonings to taste, allow to cool.

6. Very quickly fry the saffron strands take out allow to cool then crunch in a mortar until a powder.

7. Beat eggs and creams together add parmesan, saffron and seasonings.

8. Now line the pastry with tomato paste, place the whole tomatoes on top then pour in the cream mixture.

9. Bake in the oven for approx. 25 minutes until set and golden.