Tomato and goats' cheese tart

Serves: 4

It's definitely the end of summer. Just look outside. But let's think about the positives – it means that we can put away the salad leaves and turn our attention to warm food and carbohydrates. Hooray!

Tomorrow on The Great British Bake Off the bakers will be tackling tarts and pies, which got us thinking about the deliciously simple tarts we could throw together at home for a midweek supper. Lucy Jessop's tomato and goats' cheese tart is super-easy to prep with ready-rolled puff pastry and is perfect for using up any vats of tomatoes ripening fast in your garden.

What are your favourite tart combinations? Tell us in the comments box below.

Tomato and goats' cheese tart

Ingredients

• 1 x 375g pack ready-rolled puff pastry
• 4 large vine tomatoes
• 1 x 90g jar sundried tomato paste
• 12 sundried tomatoes, drained and chopped
• 1 tbsp pine nuts
• 1 x 150g goats’ cheese log, cut into 8 rounds
• 2 sprigs of thyme, leaves only

Method

1. Preheat the oven to 200°C, fan 180°C, gas 6.
2. Unroll the pastry sheet on to a baking tray. Score a 1cm border around the edge, being careful not to cut through the pastry. Prick all over within the border, using a fork.
3. Bake for 15 minutes until risen and pale golden.
4. Meanwhile, slice the tomatoes, discarding any juice. Transfer the sliced tomatoes to kitchen paper to help absorb any excess moisture.
5. Remove the pastry case from the oven and gently press down the middle. Spread the tomato paste within the border.
6. Arrange the tomatoes on top. Scatter over the sundried tomatoes and pine nuts, and top with the goats’ cheese rounds.
7. Season and scatter with the thyme leaves.
8. Bake for 15-20 minutes until the pastry is crisp and golden.