Chef Jared Ingersoll made his name at Sydney's Danks St Depot; he has written three books and is a passionate advocate for sustainable food. This weekend-friendly dish comes  from his book Slow Food (published by Murdoch Books), thanks to eatlove.com.au.

Ingredients (serves 4-6)
10 g (¼ oz) butter
1 kg (2 lb 4 oz) button mushrooms
salt and freshly ground black pepper to season
4 ripe roma (plum) tomatoes
2 x 25 cm (10 inch) square sheets bought puff pastry
20 thin slices bacon or speck
10 eggs
1 small handful flat-leaf (Italian) parsley

Preparation
Heat the butter in a large heavy-based saucepan over medium–high heat. Add the mushroom, season with a little salt and pepper, and cook for about 20 minutes, stirring often, until the mushrooms form an aromatic paste. Remove from the heat and allow to cool.

Cut the tomatoes in half crossways and use a spoon to scoop out the seeds and soft centres (you can use these in a sauce or stock). Spoon the cool mushroom paste inside each tomato shell and set aside.

Preheat your oven to 220ºC (425ºF/Gas 7). Lightly grease a shallow rectangular baking tin. Line the tin with the puff pastry and gently press into the base and sides, trimming any excess pastry. Bake for about 18 minutes, or until golden. Remove from the oven and while the pastry is still hot, use a clean tea towel (dish cloth) to push the pastry down into the dish so that it is flat. Set aside to cool.

Reduce the oven temperature to 200ºC (400ºF/Gas 6). Scatter the bacon over the cooled pastry in the dish, then arrange the stuffed tomato halves over the top so that they are evenly spaced. Crack the eggs between the tomato — you will need to add enough eggs so that the pie is filled (the number of eggs will depend on the size of your egg and the size of your tomato). Bake the pie in the oven for about 20 minutes, or until set. Scatter with parsley, cut into slices and serve warm.