50g/2oz/½cupGruyère cheese, finely grated seasoning to taste
Pre-heat the oven to 200°C/400°F/Gas mark 6. Heat the butter in a pan and cook the pumpkin for 5 to 6 minutes until it is crisp on the outside and has just begun to soften in the centre. Chop the tomato flesh coarsely and add to the pumpkin. Chop the basil leaves finely and add these with the rest of the ingredients. Stir thoroughly and pour into the pastry case. Bake for 25 minutes.