Photograph: William Lingwood
- 375 g ready-rolled puff pastry
- 4 large vine tomatoes
- 90 g sundried tomato paste
- 12 sundried tomatoes, drained and chopped
- 1 tbsp pine nuts
- 150 g goats cheese log, cut into rounds
- 2 sprigs of thyme
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.
Meanwhile, slice the tomatoes, discarding any juice. Transfer the sliced tomatoes to kitchen paper to help absorb any excess moisture.
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.
Bake for 15-20 minutes until the pastry is crisp and golden. Serve hot or cold.