|Flour||2 1⁄4 Cup (36 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Cold water||4 Tablespoon|
|Olive oil||3 Tablespoon|
|Tarragon||1 1⁄2 Tablespoon|
|Basil||1 1⁄2 Tablespoon|
|Dried thyme||1 Pinch|
|Ground black pepper||To Taste|
|Light cream||7⁄8 Cup (14 tbs)|
|Freshly ground black pepper||To Taste|
1 Make the pastry by blending the flour and butter and adding the salt and water. Work together and when the pastry is smooth, roll it into a ball and let rest for an hour in the refrigerator.
2 Meanwhile, seed and chop the tomatoes. Heat the oil in a pan, add the tomatoes, tarragon, basil and thyme and cook slowly. When they are cooked, pass them through a strainer and season well.
3 Preheat the oven to 400Â°F. Butter a deep quiche dish 8-9 inches in diameter. When the pastry has rested, roll it out and line the tin. Prick the bottom with a fork. Put it in the oven and cook for 10 minutes. Do not let the pastry brown.
4 Beat the eggs with the cream, salt and pepper. Add this to the tomato and herbs and mix. Pour the mixture into the quiche pan. Return to the oven at 375 Â°F. and cook for 20-25 minutes. Serve hot or warm.