Tomato and harissa tart

SERVES 6

Ingredients:

1 x 17.3oz (425g) box frozen puff pastry sheets, thawed as package directs

all-purpose flour

2 tbsp red pepper or sun-dried tomato pesto

6 tomatoes, halved

2–3 tbsp harissa sauce, to taste

1 tbsp olive oil

a few sprigs of fresh thyme, leaves picked

Method:

1 Preheat the oven to 400°F (200°C). On a lightly floured work surface, place 1 sheet of puff pastry on top of the other, aligning the edges. Roll out the pastry into a single sheet, to a thickness of about ⅜in (.4cm), and lay it on a baking sheet. Using a sharp knife, score a line about 2in (5cm) in from the edge all the way around to form a border, but do not cut all the way through the pastry. Next, using the edge of the knife, score the pastry all the way around the outer edges. This helps it to puff when cooking.

2 Working inside the border, smother the pastry with the pesto. Arrange the tomatoes on top, cut-side up. Mix the harissa with the olive oil, and drizzle over the tomatoes. Scatter the thyme leaves over the top.

3 Bake for about 15 minutes until the pastry is cooked and golden. Serve hot.

Tomato and harissa tart