- 4 tbsp soft cheese
- 1 tsp Dijon mustard
- 8 ripe tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 375g puff pastry
- flour, for rolling out
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
- anchovies or olives to decorate, if you like
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- chunk parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Ask a grown-up helper to turn the oven on to 200C/180C fan/gas 6. Mix the soft cheese together with the mustard in a small bowl.
Cut the tomatoes into thick slices.
Roll the pastry into a rectangle on a floured surface – don’t worry if the edges are uneven. Lift the pastry onto a baking sheet
Now trim off any really wiggly bits. Mark a border the thickness of two fingers around the edge.
Spread the soft cheese inside the border, then arrange the tomato slices on top. Decorate with anchovies or olives (if using).
Grate the Parmesan all over. Ask a grown-up to put the tart in the oven for 30 mins or until the pastry is golden and the tomatoes are cooked.