Combine flour, salt and butter in food process and process until it forms a fine crumb. Then add in 1 tbsp of chilled water at a time. Until the dough comes together. Wrap dough in glad wrap and refrigerate for 30mins.

Preheat the oven to 180Roll out pastry on a floured surface until it is 0.5cm thick. Carefully pick it up using your rolling pin and then lay it in the pie dish. Don't worry if it breaks and you can push it together. Press the pastry into the dish. Prick the base of the pastry with a fork 5-6 times. Top with baking paper and spread baking weights or rice over the base and bake in the oven for 15mins.

Meanwhile prepare the filling. Roughly chop ham, slice tomato. In a jug, whisk the eggs, milk, salt and pepper until light and fluffy.

Remove from the oven pastry, discard baking paper and weights. Then spread ham and tomato over pastry base. Pour the egg mixture over the base. Use a tablespoon to spoon cottage cheese over the top. Bake in the oven for 20-30min until golden and set.