Instructions: Pastry:
Sift flour and salt into a bowl, add wheatgerm, rub in butter, add water and mix to a firm dough. Cover and refrigerate 20 minutes. Roll dough out large enough to line a 25cm flan tin, trim the edges. Cover pastry with greaseproof paper and fill with dried beans or rice to hold in shape while cooking. Bake in a moderate oven for 7 minutes, remove paper and beans and bake a further 7 minutes. Set aside until required.

Cook pumpkin in boiling salted water until tender. Drain and mash well.

Whisk mashed pumpkin, eggs, cream, milk, cheeses and chives together and set aside.

Finely slice onion and dice bacon.

Melt butter in a pan and cook garlic, onion and bacon for 2 minutes until tender.

Spread onion-bacon mixture evenly over pastry. Top with tomato slices. Pour over egg-pumpkin mixture and sprinkle with paprika. Bake in a moderate oven for about 30 minutes or until set.

Serves 4.

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