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1. Preheat the oven to 240°C (gas mk 9, 475°F). Mix the dough ingedients in a food processor to form a dough. Add a little more flour if the dough is too soft. Lightly grease two flan dishes (about 22cm diameter). Divide the dough in half, roll out each piece and line the flan dishes. 2. Finely chop the onion, quarter the mushrooms and slice the courgette. Cut the leek into 1cm slices. Crush the garlic. 3. Heat the oil in a deep frying pan, and fry the onions and garlic for about 5 minutes. Add the leek, courgette and mushrooms, and fry for about another 5 minutes until the leek starts to wilt and the courgette is a little softened. 4. Grate the cheese and sprinkle in the flan dishes. Slice the tomatoes, and place evenly is the flan dishes. Sprinkle on the basil and a little salt. Add half the fried vegetable mix to each dish, distributing it fairly evenly. 5. Lightly beat the eggs in a bowl, and mix in the sour cream, milk, salt, pepper, basil and curry powder. Pour the mixture into the two flan dishes. 6. Bake for about 25 minutes, until the filling in the center of each dish is set. 
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