Preheat the oven to 190 C/375 F/ Gas Mark 5, about 10 minutes before cooking. Roll the pastry out on a lightly floured surface and use to line a 23 cm/ 9 inch fluted flan tin. Chill in the refrigerator for 30 minutes.

Scrub the potatoes, place in a large saucepan of lightly salted water and bring to a boil. Simmer for 10-15 minutes, or until the potatoes are tender. Drain and reserve until cool enough to handle.

Line the pastry case with greaseproof paper and baking beans or crumpled tinfoil and bake blind in the preheated oven for 15 minutes. Remove from the oven and discard the paper an beans or tinfoil. Brush the base with a little beaten egg then return to the oven and cook for a further 5 minutes. Remove from the oven.

Cut the potatoes into 1cm/ ½ inch thick slices: reserve. Spread the sun-dried tomato paste over the base of the pastry case, sprinkle with the chili powder then arrange the potato slices on top in a decorative pattern.

Beat together the egg, soured cream, milk and chives then season to taste with salt and pepper. Pour over the potatoes. Arrange the goats’ cheese on top of the potatoes. Bake in the preheated oven for 30 minutes until golden brown and set. Serve immediately