Tomato and Goat's Cheese Pie

Method

1. Place the flour and butter in a food processor and process until crumbly. Add the Cheddar, ½ teaspoon of salt and 2–3 tablespoons of water. Process in short bursts until the mixture just comes together, adding a little extra water if necessary. Turn the mixture out onto a floured surface and quickly bring it together into a ball. Cover the pastry with plastic wrap and refrigerate for at least 20 minutes.
2. Preheat the oven to moderate 180°C (350°F/Gas 4). Roll out the pastry on a lightly floured surface into a circle about 35 cm (14 inches) in diameter. Wrap the pastry around a rolling pin and carefully lift it onto a greased baking tray and then carefully unroll the pastry.
3. Brush most of the egg yolk lightly over the pastry and sprinkle with the breadcrumbs. Arrange the slices of tomato on the pastry so that they overlap in a circle leaving a wide border. Crumble the goat's cheese over the top of the tomatoes. Turn the edge of the pastry in over the tomato filling, and brush with the remaining egg yolk (mix with a little milk if there's not much egg left).
4. Bake for 30 minutes, or until the pastry is golden and the cheese has melted. Then drizzle with the olive oil and season well with salt and freshly ground black pepper. Scatter the top of the pie with the basil leaves, to serve.