Looking for the perfect summer dish? This light, flaky tart is bursting with the flavours of early summer—juicy British tomatoes, fragrant herbs, and creamy cheese, all nestled in a golden pastry base. Perfect for picnics, lunches, or a simple garden snack.
Ingredients:
- 1 sheet of ready-rolled puff pastry
- 3–4 ripe British tomatoes, sliced (a mix of heritage/cherry/beefsteak adds variety)
- 100g soft goat’s cheese or ricotta
- 1 tbsp olive oil
- 1 tsp Dijon mustard (optional but adds a lovely tang)
- 1 egg, beaten (for glazing the pastry)
- Fresh herbs – basil, thyme, or chives
- Sea salt & cracked black pepper
- Balsamic glaze (optional, for drizzling)
Method:
Step 1 – Preheat oven to 200°C (180°C fan)/Gas Mark 6.
Step 2 – Unroll the puff pastry onto a baking tray lined with parchment paper. Score a 1-inch border around the edge (don’t cut through), and prick the centre with a fork to stop it puffing up too much.
Step 3 – Spread a thin layer of Dijon mustard over the centre of the pastry (optional but recommended for depth of flavour).
Step 4 – Crumble or spoon the cheese evenly across the base, avoiding the border.
Step 5 – Arrange the tomato slices in overlapping layers. Try mixing colours and sizes for visual appeal and taste.
Step 6 – Season generously with sea salt, black pepper, and scatter over your chosen herbs.
Step 7 – Brush the border with beaten egg to give it a golden finish.
Step 8 – Bake for 20–25 minutes, or until the pastry is puffed and golden and the tomatoes are soft and slightly caramelised.
Step 9 – Drizzle with olive oil or balsamic glaze and garnish with extra fresh herbs before serving.
