In large bowl, sift flour and salt. Using coarse side of box grater, grate in butter; toss to coat. Using fingertips, lightly rub in shortening until butter and shortening are broken into small crumbly pieces, resembling coarse bread crumbs.

Drizzle in water around edge of flour mixture, tossing with fork until ragged dough forms. Turn out onto work surface; press together to form a ball.

Divide in half; flatten into discs and wrap each in plastic wrap. Refrigerate for at least 30 minutes before using.

Tip: Pastry will be marbled, with little flecks of butter and shortening, ensuring a light and flaky pastry.

Preheat oven to 375°F.

On lightly floured surface, roll out Five Star Pastry to 15-inch round. Press onto bottom and up side of 11-inch round fluted tart pan with removable bottom, trimming any overhang. Refrigerate for 30 minutes.

Place tart shell on baking sheet. Sprinkle cheese over pastry and layer with tomatoes.

In bowl, whisk eggs, cream and salt and pepper; pour into tart shell. Gently jiggle filling to ensure egg mixture is distributed to bottom of shell.

Bake until tart is golden and centre is almost set, about 1 hour. Let cool for 10 minutes before removing tart. Serve warm or at room temperature.