Sift flour and salt, rub in butter, add water to form dough, and rest for 30 minutes in the fridge.
Roll pastry on a floured surface and line a 22cm well-buttered flan dish.
Preheat the oven to 190°C.
Line pastry with parchment and beans, bake blind for 20 minutes, then bake for 5 more minutes without beans.
Reduce the oven temperature to 160°C.
Sprinkle cheese and tomatoes into the base and fry bacon until crisp before adding.
Whisk eggs, milk, and cream, season, pour over filling, and top with thyme.
Bake for 30 to 40 minutes until set and then allow to cool.
Trim the pastry edges and serve in wedges.