PROVENCE TOMATO AND GARLIC PISTOU TART

With thin cheesy pastry and juicy roasted tomatoes, this is the perfect tart for sharing on lazy sunny days with a glass of rosé and memories of French holidays!

SERVES 6-8

FOR THE CHEESE PASTRY

● 175g (6oz) plain flour, plus extra for dusting

● 115g (4oz) butter, cubed

● 55g (2oz) Parmesan, grated

● 1 egg, beaten

FOR THE FILLING

● 1kg (2lb 4oz) medium-sized

ripe tomatoes, thickly sliced

● 4tbsp olive oil

● 5 garlic cloves, halved

● 3tbsp sun-dried tomato paste

● 115g (4oz) Brie, cut into thin slices

FOR THE PISTOU

● 2 garlic cloves

● 2tsp sea salt

● A small bunch of basil (15g/½oz)

● A small bunch of mint (15g/½ oz), leaves picked

● 75ml (2½fl oz) olive oil

● A squeeze of fresh lemon juice

● Dressed green salad, to serve

Preheat the oven to 200°C/ fan 180°C/gas 6. You will need a 33 x 23cm (13 x 9in) Swiss roll tin.

To make the pastry, measure the flour, butter and Parmesan into a food processor. Whiz until breadcrumb stage. Add the egg and ½ tablespoon of water and whiz again until the mixture comes together. Tip out on to a floured work surface and knead gently into a ball. Roll the pastry out thinly and use it to line the base and sides of the tin. Prick the base with a fork and chill in the fridge for 30 minutes.

Arrange the tomatoes in a single layer in a large roasting tin. Place the oil and garlic in a small bowl. Swirl around to coat the garlic in the oil, then pour the oil over the tomatoes. Tuck the cloves between the sliced tomatoes and season well with

salt and freshly ground black pepper.

Line the pastry with non-stick baking paper and fill with baking beans. Slide on to the middle shelf of the oven. Place the tomatoes on the top shelf and cook both for 20 minutes. Take the pastry case out of the oven and remove the paper and beans. Return the pastry to the oven with the tomatoes for another 5-10 minutes, until the pastry case has dried out and the tomatoes are soft but not mushy. Leave them both to cool slightly in the tins.

Spread the sun-dried tomato paste over the base of the pastry, then carefully arrange the roasted tomatoes in neat

rows on top, making sure not to add too much of the juice from the roasting tin. Scatter the garlic cloves over the top and season again. Return to the oven for 10 minutes, until the tomatoes are lightly tinged.

Meanwhile, to make the pistou, place the garlic, salt and herbs in a food processor and whiz. While the processor is still whizzing, slowly pour in the olive oil to make a soft paste. Add a splash of lemon juice. Lay the slices of Brie over the warm tart and return to the oven for 3-4 minutes to melt a little. Drizzle over the pistou and serve warm with a dressed green salad.