- 4 tbsp soft cheese
- 1 tsp Dijon mustard
- 8 ripe tomatoes
- 375g puff pastry
- flour, for rolling out
- anchovies or olives to decorate, if you like
- chunk parmesan
- STEP 1
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.
- STEP 2
Cut the tomatoes into thick slices.
- STEP 3
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
- STEP 4
Now trim off any really wiggly bits. Mark a border the thickness of two fingers around the edge.
- STEP 5
Spread the soft cheese inside the border, then arrange the tomato slices on top. Decorate with anchovies or olives (if using).
- STEP 6
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.