Bacon, egg and tomato tart

Serves 6

12 rashers smoked back bacon 6 eggs 750g cherry tomatoes 300g strong flour, plus extra to dust 200g chilled butter, cubed, plus extra for greasing 150ml ice-cold water sea salt and black pepper Place the flour in a large bowl and add a pinch of salt and the cubed butter. Stir briefly with a wooden spoon. Add the ice-cold water to the bowl. Mix, then bring the mixture together into a dough by hand. Lightly dust a surface and a rolling pin with flour and roll the pastry out to a rectangle shape approximately 30cm long. Fold the end of the rectangle into the middle of the remaining pastry length, then fold the other side over. Turn it 90 degrees, then roll out to a rectangle again. Repeat the process two more times. Cover in cling film and leave to chill for 1 hr. In the meantime, preheat the grill to high and lay out the bacon rashers on a grill tray. Grill for 6 mins, turning over once, halfway through. Allow to cool, then snip into 1cm pieces and set aside. Preheat the oven to 200°C/gas mark 6 and grease a 40 x 25cm rectangle baking tray. On a surface dusted with flour, roll out the pastry to fit, then line the tray with the pastry. Allowing a ¾in (2cm) border, arrange the tomatoes, pressing them down slightly into the pastry to secure, leaving six circular spaces for the eggs. Crack the eggs into the rings and sprinkle with the bacon. Season with pepper and bake for 20 mins until the pastry is puffy and golden and the eggs are set. Cut into six and serve.