Tomato and goat's cheese tart

Roasted tomato and goat's cheese tart.

This is tart is perfect as light summer dinner or if you are asked to contribute a dish for an event. The beauty of this dish is in its simplicity- this recipe relies on a few good ingredients, goat's cheese, sweet vine-ripened tomatoes, thyme and puff pastry. What's even better is that it's impressive enough to bring to an event to make it look like you've made a real effort, yet simple and cheap enough to whip up when you are under time or budget pressure.

I actually discovered this Delia classic when I spontaneously invited a vegetarian friend round for dinner one summer's evening, I quickly scanned my Mum's recipe books for easy vegetarian dishes and found this bad boy. I have made this tart for several occasions since, including for a work pot-luck lunch and as a vegetarian option at a BBQ.

Ingredients:

• 750g vine-ripened tomatoes
• 150g soft goat's cheese
• 3 tsp fresh thyme
• Pre-rolled puff pastry
• 2 cloves of garlic
• Olive oil

Pre-baked tart

Method: 

1. Preheat the oven to 190 degrees celsius.
2. Line a large baking tray with grease-proof paper.

3. Unroll the pastry and place on the baking tray. 

4. With a knife score a line around the outside of the pastry, 1cm in from the edge and not deep enough to go all the way through.

5. In a bowl, cream the goat's cheese, chopped thyme and garlic together and season well with salt and pepper.
6. Spread the cheese mixture evenly over the pastry base up to the scored line.
7. Next, thinly slice the tomatoes and arrange over the tart (see image).
8. Arrange a few remaining sprigs of thyme over the tart and season with black pepper.
9. Place in the oven and roast for 50- 55 minutes.
10. Once the edges are golden brown and the tomatoes have shrunk a little in size, take out of the oven and serve hot or cold!

TOP TIP! Keep an eye on your tart to make sure the pastry edges don't burn. If they are getting a little too well done, cover the tart with tin foil for the remaining time in the oven. 

Summer buffet