James Martin: Tomato Tart with Dolcelatte

Ingredients

• 300g all-butter ready-rolled puff pastry
• 3 teaspoons wholegrain mustard
• 500g tomatoes (a mixture of colours and sizes looks good), sliced or quartered; smaller ones left whole
• a few sprigs of thyme, leaves picked
• 1 egg yolk, beaten
• freshly ground black pepper
• 200g Dolcelatte
• dressed mixed salad leaves

Method

Tomato and cheese are a perfect flavour pairing, whether it’s a hard cheese like Cheddar, a soft goat’s cheese or a melting ball of burrata. Here I’ve chosen a perhaps more unusual partner for this tomato tart, a blue cheese in the form of the creamy Dolcelatte.

1. Preheat the oven to 200°C (180°C fan)/400°F/gas 6. Line a large baking tray with baking parchment.
2. Pop the pastry onto the prepared tray. Using a butter knife, mark a border all the way around, about 1cm from the edges. Prick the centre all over with a fork.
3. Spread the mustard over the pastry and evenly top with the tomatoes. Sprinkle over the thyme, season with black pepper and brush the edges with the egg yolk. Bake in the oven for 20–25 minutes.
4. Serve dotted with pieces of Dolcelatte and the dressed salad leaves alongside.