1. Preheat the oven to 400°F (200°C).

2. Line a baking sheet with parchment paper.

3. Roll out the pastry dough to a thickness of about 3 mm (1/8 inch).

4. Place it in a 23 cm (9-inch) pie dish, trimming any excess pastry.

5. In a large bowl, whisk together 4-5 eggs, 250ml (1 cup) heavy cream, and 60g (1/2 cup) crème fraiche.

6. Add 2-3 teaspoons of sambal oelek, or chili paste, and whisk until smooth.

7. Add 500g (1.1lb) chicken pieces, such as thighs or breast, to the bowl and toss until they're evenly coated with the egg mixture.

8. Arrange 4-6 slices of bacon on the bottom of the pastry-lined pie dish.

9. Add the chicken pieces on top of the bacon.

10. Place 2-3 tomato halves on top of the chicken, slightly overlapping each other.

11. Pour the remaining egg mixture over the tomatoes, making sure they're fully coated.

12. Roll out the remaining pastry dough to a thickness of about 3 mm (1/8 inch).

13. Use this to cover the pie and crimp the edges to seal it.

14. Brush the top of the pie with a little bit of cold water and cut a few slits in the top to allow steam to escape.

15. Bake the pie for 40-45 minutes, or until the pastry is golden brown and the filling is set.