- 1 2/3 lbs plum tomatoes (ripe, or any other ripe medium-sized tomato)
- 5 ozs goats cheese (soft)
- 4 chopped fresh thyme (level teaspoons, plus a few small sprigs)
- 375 grams puff pastry (pack fresh, ready-rolled)
- 2 cloves garlic (peeled and crushed)
- 2 tbsps extra virgin olive oil
- black pepper
- To begin the recipe, first of all unwrap the pastry and place it on the baking tray. Then, using a sharp knife, carefully score a line on the pastry, about ½ in (1 cm) in from the edge, all the way around, but be careful not to cut it all the way through.
- Now tip the goats’ cheese into a small bowl, add the crushed garlic, chopped thyme and a good seasoning of salt and freshly milled black pepper. Then give it all a good mixing and, using a small palette or other round-bladed knife carefully spread the cheese mixture evenly all over the surface of the pastry, right up to the line.
- Next, thinly slice all the tomatoes (there is no need to peel them) and arrange them on top of the goats’ cheese in overlapping lines lengthways; overlap one line one way and the one next to it the other way.
- After that, season the tomatoes and then drizzle the olive oil and scatter the sprigs of thyme all over them. Bake in the pre-heated oven on the middle shelf for 55 minutes or until the pastry is golden-brown and the tomatoes are roasted and slightly charred at the edges.
- If you are going to serve the tart warm, leave it to settle for about 10 minutes before cutting into squares.