Heirloom Tomato Tart

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Unroll the sheet of puff pastry and place on a baking tray. If it isn't ready rolled, dust your work surface with a little flour and roll out to make a rectangle around 40cm x 30cm. Use a small, sharp knife to score a 2cm wide border around the edge of the tart, then prick the centre of the tart all over with a fork.

2. Spoon the crème fraîche into the middle of the tart base and spread to cover it, leaving the borders clear. Drizzle the pesto over the crème fraîche and gently swirl. Finely grate the Parmesan and sprinkle that on top.

3. Use a serrated knife to slice the tomatoes into ½cm-thick slices. Arrange them on the tart base, placing them down gently and ensuring they cover the crème fraîche. Pick the thyme leaves off 2-3 sprigs and sprinkle them over the tomatoes. Season with a pinch of salt and pepper and drizzle over a little olive oil.

4. Brush the pastry border with a little milk (optional), then slide the baking tray into the oven. Bake for 25-30 mins, till the puff pastry is golden brown and risen and the tomatoes are lightly charred.

5. Remove the tart from the oven and let it cool for 20-30 mins. Top with a few more fresh thyme leaves. Serve in slices with a crisp, green salad. This tart is delicious served warm, but you can also eat it cold. It will keep in the fridge for 2-3 days.