Short crust pastry:
9 oz. plain flour
Pinch of salt
2 oz. lard
1 egg yolk
2 to 3 teaspoons water
Filling:
4 ½ oz. fresh bread crumbs
8 tomatoes
6 oz. grated cheese
1-1/3 cup heavy cream
1 tablespoon chopped mixed herbs (1 sprig each of parsley, thyme, and marjoram)
1 dessert spoon anchovy essence
Salt and pepper
Method: Make up the pastry and chill well. Line it into the flan ring. Make sure that there is a good edge standing up a quarter inch above the ring. Prick the bottom with a fork and set aside to chill.
Preheat the oven to 350°F. Meanwhile prepare the filling; lightly brown the crumbs in the oven. Scald and skin the tomatoes, cut them in half, remove the stalk and seeds. Sprinkle tomatoes well with salt and leave them to stand for about 30 minutes. Tip off any liquid and dry tomatoes well. Serves 6