Step 1: Make batch of Sour Cream Pastry.

Step 2: Pre-heat a fan forced oven to 220C.

Step 3: Place the Vegetable Stock into a medium size pot over a high heat and reduce to 150ml. Remove from heat and set aside.

Step 4: Place the tomatoes onto a lined shallow sided baking tray, drizzle with Vino Cotto and sprinkle with the lemon thyme leaves. Place into oven and bake for 25-30 minutes. Check half way through the cooking time to remove any excess moisture from the tray.

Step 5: Once the tomatoes are cooked, remove from the oven and set aside to cool slightly.

Step 6: Grease a 22cm spring form tin, set aside.

Step 7: Roll the sour cream pastry out to a 2mm thickness, into circle shapes approximately 30cm in diameter. Line the pastry into the prepared spring form tin and place in the fridge for 15 minutes to chill the pastry.

Step 8: Line the pastry with baking paper and fill with baking weights. Place onto a baking tray and into the oven and bake for 15-20 minutes (cooking time will depend on oven). Remove the weights and baking paper and continue to bake for another 5 minutes, or until the base just starts to turn golden brown. Remove from the oven and set aside.

Step 9: Reduce the oven temperature to 180C.

Step 10: To prepare the filling, place the thickened cream, eggs, egg yolks, parmesan, salt & reduced vegetable stock into a large mixing bowl and whisk until well combined.

Step 11: Pour this mixture into the blind baked tart shell, then evenly dot the roasted tomatoes over the mixture, reserving approx ½ cup for garnishing the top of the tart.

Step 12: Place the tart into the pre-heated oven and bake for 1 hour or until the mixture has just set. If you find that the top of the pastry around the edge is getting to dark, cover the edge with foil to stop any further browning.

Step 13: Remove from the oven and place onto a cooling rack. Allow tart to sit for 15 minutes before removing from the spring form tin.

Step 14: Serve warm or at room temperature.