Roast tomato & saffron quiche

For the pastry, rub the butter into the flour until it resembles damp sand. Add the egg yolks and 1-2 tbsp cold water. Using a round-bladed knife, cut into the mixture until it starts coming together in large clumps, then bring together into a ball with your hands. Flatten into a disc, wrap and chill for 30 minutes.

Preheat the oven to 160°C, gas mark 3. Toss the tomatoes in a roasting tin with the garlic, bay leaf, oil, fennel seeds and pul biber. Season. Turn the tomatoes cut-side down, then roast for 40-50 minutes, until burnished and juicy looking. Crush ½ the tomatoes with a potato masher and set aside.

Meanwhile, roll the pastry out to about 5cm larger than a 25cm loose-bottomed tart tin. Carefully drape it into the tin, lightly pressing it into the base and sides. Trim off the excess and generously prick the base with a fork. Chill while the tomatoes finish cooking.

Increase the oven temperature to 200°C, gas mark 6 and put in a baking tray. Steep the saffron in 2 tsp boiling water. Line the pastry case with parchment, fill with baking beans, then bake for 20 minutes. Remove the parchment and beans, then cook for 10 minutes more until lightly golden. Remove from the oven and reduce the temperature to 180°C, gas mark 4.

Beat the crème fraîche, double cream, eggs and the strained, saffron-infused water together, then season. Spoon the crushed tomatoes into the pastry case, then pour over the crème fraîche mixture. Dot the top with the remaining tomatoes, cut-side up, then bake for 40-45 minutes until golden on top and just set. Allow to cool slightly before serving. Delicious with a green salad.