Ever since I discovered it in one of those 50p recipe books from Sainsbury’s, this has been one of my favourite recipes. It features fairly often in our repertoire — great for days when you are short of ideas or time for shopping, because most of the ingredients are generally hanging around in the storecupboard or fridge. And we never get tired of it. Extra bonus: it’s vegetarian.
1 9-inch shortcrust pastry case, baked blind
3 tbsp Dijon mustard
100 g Gruyère or Comté cheese, grated
1 small can tomatoes
3 egg yolks
200 ml cream
Spread the bottom of the pastry shell with a thin layer of mustard. Cover with the grated cheese, then distribute the thoroughly drained, chopped tomatoes over it. Beat the egg yolks with the cream, season, and pour into the pastry case. Bake for about 45 minutes at Gas Mark 3/325 F/170 C, until just set. It’s better if you can leave it for 5-10 minutes before serving.