TOMATO TART

This is a celebration of freshly harvested garlic, the first ripe tomatoes and the pungent leaves of young basil.

You will need: l 6 plum tomatoes l 3 cloves garlic l 3 tbsp extra virgin olive oil l 1 tbsp dried oregano l 1 sheet puff pastry l 1 handful fresh basil leaves

1. Heat the oven to 160°C/fan 140°C/gas 3. 2. Cut the tomatoes in half and arrange them cut-side up in a 22cm (8in)-wide metal tart dish, packing them in. 3. Crush the garlic in a pestle and mortar with a pinch of salt, before working in the oil and oregano. Season to taste. 4. Spoon the garlic mix over the tomatoes. Bake for two hours, checking occasionally to make sure they’re not browning. You want them to be partially dried but still red rather than dark and crispy. 5. Remove from the oven and allow to cool. Turn up the oven to 200°C/fan 180°C/gas 6. 6. Unroll the puff pastry and cut to a circle a little larger than the tart dish. Drape it over the tomatoes, gently firming down with your fingers. Bake for 20-25 minutes until golden. 7. Remove from the oven and allow to cool in the dish for five minutes, then turn out by inverting onto a plate. Top with the fresh basil leaves.