Ingredients
Method
1.Preheat oven to 240°C. Place a rimless baking tray into the oven.
2.Slice tomatoes into 1cm thick rounds; transfer to a sieve placed over a bowl. Season well with salt and leave for 30 minutes to allow juices to release.
3.Roll pastry into a large rectangle at least 35cm x 25cm. Fold edges over twice and pinch them so they stand up, forming a chunky rim all the way round. Prick base all over with a fork and transfer to a greased baking tray.
4.Combine crème fraîche, egg, parmesan, garlic, herbs, lemon zest and chilli flakes in a bowl and whisk lightly with a fork to blend. Season with salt and pepper and pour into the pastry case. Arrange tomato slices on top with a little extra thyme and a good grind of black pepper.
5.Reduce oven temperature to 200°C. Place baking tray on top of the heated tray in the oven (this works like a pizza stone, concentrating the heat so it crisps the base of the pastry). Bake for 25 minutes until golden and crisp. Drizzle with balsamic glaze. Serve hot or cold.
