Preheat oven to 180°C.

Line a 22cm tart case with the pre-rolled shortcrust pastry. Chill in the fridge for 20 minutes before blind baking in a preheated oven for 10 minutes. Once blind baked, turn the oven down to 160°C and leave the case to one side until needed.

Line a tray with greaseproof paper and place the halved cherry tomatoes onto it. Scatter them with fresh thyme, a drizzle of olive oil and place in an oven at 160°C for 30-40 minutes. Once they are cooked and slightly shrivelled, remove from the oven and allow them to cool.

Heat a large frying pan. Add in the lardons with the two garlic cloves. These should be slightly crushed using the back of your knife but still intact as they will be discarded after the lardons have been fried.

Once the lardons start to turn golden brown and crispy, turn off the heat and drain onto absorbent paper to remove any excess fat. Discard the garlic.

Mix the double cream, eggs, paprika and nutmeg together in a bowl and season with plenty of black pepper. Salt lightly as the lardons already contain a lot of salt.

Scatter the lardons evenly in the base of the blind back pastry case, followed by the oven roasted tomatoes and all of the grated Emmental. Pour the egg mixture on top and carefully place in the oven.

Bake for 20-25 minutes. Once cooked, remove and allow to cool before slicing and serving.