Pastry:

1. Combine flour, baking powder and Fairy margarine in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk, lemon juice and sufficient water until pastry comes together.
2. Knead lightly and pat into a round flat shape. Wrap in baking paper and place in the refrigerator for 30 minutes to rest.
3. Preheat oven to 200°c.
4. Roll dough out on a floured bench and line a rectangular fluted flan tin with baking paper and fill with baking beans or rice. Rest in refrigerator for another 20 minutes.
5. Blind bake pastry for 10 minutes, remove the paper and beans or rice turn the temp down to 180°c and bake for another 10 minutes or until golden.

Filling:

1. Lightly beat eggs and cream together, season with salt and pepper.

Assembly:

1. Spread the cut tomatoes over the base and place chunks of goat cheese over top.
2. Pour over the egg mix and bake in the oven for 10 minutes, reduce heat to 180°c and cook for a further 20 minutes or until filing is puffed and golden.
3. Top with fresh basil leaves to serve. May be served hot or cold.