Tomato and goat's cheese tart

Celebrating Jersey's delicious goat's cheese! So easy to make, Lucy Jessop's tomato and goats’ cheese tart from Sainsbury's magazine is great for supper, lunch, a picnic or a buffet

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C, fan 180°C, gas 6. 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 within the border, all over, using a fork. Bake for 15 minutes until risen and pale golden.

Step 2

Meanwhile, slice the tomatoes, discarding any juice. Transfer the sliced tomatoes to kitchen paper to help absorb any excess moisture.

Step 3

Remove the pastry case from the oven and gently press down the middle. Spread the tomato paste within the border. Arrange the tomatoes on top. Scatter over the sundried tomatoes and pine nuts, and top with the goats' cheese rounds. Season and scatter with the thyme leaves.

Step 4

Bake for 15-20 minutes until the pastry is crisp and golden. Serve hot or cold.

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