Sift flour and salt into a bowl and rub in softened butter with egg yolk and iced water.
Knead the mixture lightly until soft and smooth.
Chill the pastry while preparing the filling.
Preheat the oven to 200°C.
Place cod fillets, bay leaf, pepper, and mustard into a pan.
Pour in milk, bring to a boil, and simmer gently for three minutes.
Remove from heat and cool to room temperature.
Whisk egg yolks and the whole egg in a bowl until well beaten.
Stir in cream, cheese, salt, pepper, and Worcestershire sauce.
Flake the cod into the mixture and stir in the milk, parsley, and tomatoes.
Chill the filling for 30 minutes.
Roll out pastry and line a 30cm flan ring.
Prick the base, line with paper and beans, then bake blind for 15 minutes.
Remove weights and bake for five more minutes, then reduce oven to 180°C.
Pour filling into the case and bake for 30 minutes until golden.