Method
To make the pastry, sift the flour together with a pinch of salt into a large bowl. Rub in the butter until it you have a soft breadcrumb texture and then add the thyme. Add the cold water to make the crumb mixture come together to form a firm dough.
Roll out of the pastry on a light floured surface and place into a well–buttered dish. Don’t cut off the edges of the pastry yet. Chill for 10 minutes.
Pre–heat the oven to 190ºC / 375ºC / Gas 5.
Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill with baking beans. Place on a baking tray and bake blind for ten minutes. Remove the beans and parchment and return to the oven for five minutes to cook the base.
Reduce the temperature of the oven to 160ºC / 325ºC / Gas 3.
Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them.
In a separate bowl combine the eggs with the milk and double cream in the bowl and season well. Pour over the tomatoes and cheese.
Bake for 35 minutes or until set. Remove from the oven and cool.
Trim edges and serve.