Tomato tart - version 2

   

    If you've followed this blog since the early days, you may have seen the post about tomato tart, something I make quite often. Good as that is, when I saw that Hugh Fearnley-Whittingstall gives a slightly different version in River Cottage Veg Every Day I wanted to try it, and the unanimous verdict of my testers here is that Hugh's is the better one.

    You arrange the tomatoes (I used pomodorini, halved) on the pastry which has been scattered with finely chopped garlic, drizzle with olive oil and season, and bake for about 15 minutes. Then dot the tart with slices of goats' cheese (minus rind), throw on some thyme, pepper and another trickle of oil and bake again "until the cheese is melty and bubbly and the pastry golden brown". It is very good indeed.

    I was making this for four of us, including one who doesn't like goats' cheese, so her quadrant got a spoon or two of Boursin instead, but suggested variations include basil and mozzarella, rosemary and pecorino or blue cheese and chives. Whichever version you choose, a green salad is all you need to go with it; and by the way, one other good tip Hugh F-W gives is to sprinkle polenta over the lightly oiled baking sheet as this helps keep the pastry crisp.