Grease a 23x33cm metal baking tin, and line with parchment paper.

Preheat the oven to 180C Fan/Gas mark 4.

Crumble the filo pastry together to create folds in a concertina style, about 1 inch thick. Transfer the sheets to the tray and lay them close together across the base of the tin. Brush the melted butter over the pastry, add the tomato slices, and bake in the oven for 10-12 minutes, until golden.

While the pastry bakes, beat the eggs with the cream, thyme (if using), and seasoning.

Remove the pastry from the oven, and stuff the cheese slices into the pastry and pour over the egg mixture. Scatter over the remaining cheese and bake for around 35 minutes until bubbling, dark golden in colour, and cooked through.

Grease a 23x33cm metal tin, and line with parchment paper if non-stick.

Preheat the oven to 180C Fan/Gas mark 4.

Crumble the filo pastry together to create folds in a concertina style, about 1 inch thick. Transfer the sheets to the tray and lay them close together across the base of the tin. Brush the melted butter over the pastry, making sure it is all coated and bake for 10 minutes.

Meanwhile, beat together the cream, eggs, caster sugar, and vanilla, and set aside.

Remove the part-baked tart from the oven and tuck the thin peach segments into the crispy folds. Dot over the raspberries, then pour over the custard mix.

Bake for around 35 minutes until it is really crunchy and dark golden. Let it cool for 10 minutes, then dust with icing sugar and drizzle with warm honey. Cut into slices and serve.

For the chocolate/hazelnut & banana variation, repeat the same process as above adding the slices of banana and nuts, add spoonfuls of chocolate/hazelnut spread into the folds, reserving some to warm through and drizzle over the top once baked and cooled for 10 minutes.