Ingredients
3 large vine tomatoes, roughly chopped
250g/9oz ready-made puff pastry, rolled to 5mm/¼in thick
1 free-range egg, beaten
2 tbsp wholegrain mustard
150g/5oz Emmental cheese, grated
10 tomatoes, sliced and quartered
1 tbsp fresh thyme leaves
1 tbsp olive oil
salt and freshly ground black pepper
To garnish
2 tbsp balsamic vinegar
5 tbsp olive oil
75g/3oz rocket leaves
Method
1. Preheat the oven to 230C/445F/Gas 8.
2. Place the chopped tomatoes into a hot frying pan and cook for 10-15 minutes, mashing down occasionally with the back of a fork, until reduced and thickened. Season, to taste, with salt and freshly ground black pepper then cool.
3. Place the pastry onto a clean, floured surface. Cut out two circles the size of a side plate, then score another circle 1cm/½in inside the pastry circle's circumference.
4. Place the pastry circles onto a baking sheet and brush around the edges with the beaten egg.
5. Prick the inner circle of the pastry several times with a sharp knife, then spread the mustard over the inner circle.
6. Spoon the cooked tomato sauce over the mustard to the edge of the inner circles and top with the grated Emmental.
7. Arrange the sliced tomatoes over the top of the tomato sauce and scatter with thyme leaves.
8. Drizzle the tomatoes with olive oil and season with salt and freshly ground black pepper.
9. Place the tarts into the oven to bake for 15-20 minutes, or until the pastry base is cooked through.
10. Meanwhile, for the garnish, mix the balsamic vinegar with the olive oil in a bowl, seasoning, to taste, with salt and freshly ground black pepper.
11. Place the rocket into a bowl and drizzle with the dressing.
12. Remove the tarts from the oven and place onto two serving plates.
13. Serve with a small pile of the dressed rocket in the middle of each tart.
