To make the pastry: sift the flour and salt into the goblet of a food processor. Add the butter and blend until the mixture resembles breadcrumbs. Whisk the egg yolk with the water, add to the processor and process until the dough comes together.

Roll out the pastry on a lightly floured board and line into a 25cm (10-inch) square flan tin. Chill for 30 minutes.

Pre heat the oven to gas mark 6, 200ºC. Bake the chilled flan case blind for 10-15 minutes or until set and partially cooked.

To make the filling: Cut the vegetables into even sized pieces. Place in roasting tin, drizzle with the oil and sprinkle with the garlic, lay the thyme on top and place in the top of the for about 30 minutes or until golden brown. Remove from the oven and leave to cool. Cut the feta cheese into cubes. Whisk the eggs with the cream and seasoning.

When the vegetables are cold put them in the base of the pastry case, sprinkle with the feta cheese and olives if they are being used. Pour over the egg mixture and bake at gas mark 4, 180ºC for 15-20 minutes.