Roast tomato and goat’s cheese tart

1.Preheat oven to hot, 200&degC (180&degC fan-forced).

2.Join pastry sheets by overlapping one pastry sheet over the other by 1cm, then pressing edge firmly to seal.

3.Lift pastry into a greased 11 x 35cm rectangular, loose-based flan tin. Ease pastry into sides; trim edges.

4.Prick pastry well with a fork. Line with baking paper; fill with dried beans, rice or pastry weights. Blind-bake about 15 minutes or until browned lightly. Remove paper and beans.

5.Meanwhile, place tomatoes, cut side up, on a baking paper-lined oven tray; drizzle with oil and vinegar, sprinkle with salt and pepper. Roast about 10 minutes, or until starting to soften.

6.Beat eggs in a medium jug or bowl with cream, thyme and a pinch of salt and pepper.

7.Sprinkle cheddar cheese into pastry case. Place tomatoes in pastry case. Crumble goat’s cheese around tomatoes. Carefully pour egg mixture into tart case; bake a further 10 minutes, or until set and browned.

8.Serve tart with green salad, if desired.