Tomato and goat's cheese quiche

1. Pre-heat the oven to 200°C
2. To make the pastry, combine the flour, butter and 1 tsp salt in the bowl of a food processor and pulse until the mixture resembles coarse breadcrumbs.
3. Add the egg yolk and with the motor running, add the cold water, spoon by spoon until the mixture comes together in a ball.
4. Tip out of the processor onto a floured surface and bring together into a disc.
5. Wrap in cling film and place in the fridge to rest for 15 minutes.
6. When the pastry has firmed up slightly, roll it out on a floured surface and cut into rounds which will fit your tart cases. Press into the tart cases and place in the fridge for 20 minutes.
7. To make the roasted tomatoes, place them on a small baking tray and drizzle over the oil and balsamic vinegar and season with a pinch of salt and a pinch of sugar.
8. Place in the oven and allow to roast for 30 to 45 minutes until the tomatoes are blistered but still keep their shape. Remove from the oven and turn the oven down to 180°C.
9. To make the quiches, whisk together the 4 eggs, crème fraîche, sea salt flakes and pepper.
10. Remove the pastry from the fridge and place a few tomatoes into each pastry case.
11. Pour over the egg mixture and dot the surface with some of the goat's cheese.
12. Place in the oven and allow to bake for 10 to12 minutes until the egg is just set but still a little jiggly in the middle.
13. Remove from the oven and allow to cool to room temperature before serving.

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