To oven dry tomatoes, slice 5mm thick and sprinkle with dried thyme leaves and black pepper and cook at 155°C for 2 hours.

Sift the flour and salt into a clean bowl. Grate the butter over the flour. Using your hands lightly lift the flour through the butter separating all the little clusters, coating butter evenly. Pour on the water. Using the heel of your hand proceed by pushing the butter into the flour away from yourself. Pull flour and butter back and repeat till flour has absorbed the butter and you are left with dough. Wrap the dough tightly in plastic wrap and rest in the refrigerator for an hour before using.

Pre-heat oven to 170°C. Roll out the pastry on a floured surface until it is 4 mm thick. Press into a round 23-27 cm tart tin and rest in the refrigerator for 10 minutes. Cover the pastry with a piece of baking paper and fill with blind baking weights or rice.

Blind bake in the oven for approximately 20– 25 minutes then remove paper and weights, return to oven for about 5 minutes to finish browning. Brush the hot pastry shell with lightly beaten egg white, to seal any possible cracks, dry in oven for a further 2 minutes.

Place eggs, cream, white pepper and nutmeg into a medium sized bowl and beat lightly with a fork until well mixed but not aerated (no bubbles). Once all ingredients are mixed, set the bowl over a pot of lightly simmering water, mixing constantly for 2-3 minutes until mixture is lukewarm, but not hot.

Carefully pour custard into the prepared tart shell, drop oven temperature to 125°C and bake for 30 minutes. Remove tart and place the goat’s cheese and tomato on top. Return to the oven for a further 5 minutes. When cooked, the custard filling should still have a slight wobble to it, but not be runny. Allow to cool before serving.