Preheat the oven to 180°C.

Make up the shortcrust pastry: sift the flour into the bowl, rub the butter into the flour using your fingertips, until it resembles breadcrumbs, add the cold water and start to mix together and then mix to form a firm, smooth dough.

Roll out the pastry on a lightly floured surface.

Line the flan ring or sandwich tin.

Trim the edges of the pastry using the pallete knife.

Prick the bottom of the pastry with a fork.

Slice the tomatoes.

Grate the cheese.

Whisk the eggs and milk together. Tear in the basil into the mixture, then add a few twists of black pepper.

Pour the egg mixture into the pastry shell.

Arrange the tomato slices and cheese over the top.

Bake for 30 minutes, until golden and firm.