Tomato tart

• soft cheese↗4 tbsp tbsp
• Dijon mustard↗1 tsp tsp
• ripe tomatoes↗8
• puff pastry↗375g g
• flour↗

  for rolling out

• anchovies↗

  or olives to decorate, if you like

• chunk parmesan

Step-by-step instructions

1. 1

   Ask a grown‑up helper to turn the oven on to 200C/180C fan/gas 6. Mix the soft cheese together with the mustard in a small bowl.

2. 2

   Cut the tomatoes into thick slices.

3. 3

   Roll the pastry into a rectangle on a floured surface – don’t worry if the edges are uneven. Lift the pastry onto a baking sheet.

4. 4

   Now trim off any really wiggly bits. Mark a border the thickness of two fingers around the edge.

5. 5

   Spread the soft cheese inside the border, then arrange the tomato slices on top. Decorate with anchovies or olives (if using).

6. 6

   Grate the Parmesan all over. Ask a grown‑up to put the tart in the oven for 30 mins or until the pastry is golden and the tomatoes are cooked.