Instructions

Make your pastry by mixing the flours, salt and butter together in a large bowl with your hands, rubbing the butter through your hands to rub in the flour, until it reaches the consistency of breadcrumbs. Slowly add water (a tablespoon at a time) to the mixture, mixing each spoonful through, until it comes together. Then knead with your hands for a smooth dough (you can also do the kneading on a floured work surface, but this way involves less washing up).

Put in the fridge for 30 minutes to chill.

Preheat your oven to 200ºC.

Slice all your tomatoes in half so that they can roast evenly in the oven.

Roll out your pastry to your desired shape and so it is about the same thickness as a £1 coin. Scatter the breadcrumbs across the pastry, leaving about 5cm around the edges. Grate half your parmesan on top of the breadcrumbs and then pile all your tomatoes on top. Season well and cover with the herbs and remaining parmesan. Tear the mozzarella into pieces and push between the gaps in the tomatoes.

Fold the edges that are unadorned up and over the edge of the tomatoes to create the sides and lid.

Bake in the centre of the oven for 30-40 minutes, or until the top of the pastry is a dark golden brown. Serve immediately.