Preheat oven to 190°C

Shape the pastry into a disc and roll until large enough to line a 23cm loose-bottomed tart tin. Trim excess and prick the base with a fork.

Line the tart with baking parchment and fill with baking beans. Bake for 15 minutes until pale golden brown. Remove the beans and paper, lower the temperature to 160°C and cook for 5 further minutes.

Meanwhile, cook the bacon in a frying pan until crisp. Place the bacon, cheese and tomatoes in the tart tin.

Beat together the cream, milk, eggs and chives and pour into the case.

Bake for 45 minutes until set and golden.