Tomato & Goat Cheese Tart

This tomato and goat cheese tart is the perfect accompaniment for a lavish dinner or as it's own meal with a side salad. Looks impressive, but is very simple to make - time and patience make this tart look like you've spent hours in the kitchen. 

Simple Tomato & Goat Cheese Tart

1 large sheet puff pastry
150g cream cheese (you can buy goat cream cheese, plan or herb and garlic cream cheese - whichever you fancy) 
1 roll of goat cheese (about 200g) 
700g tomatoes
Fresh herbs

Roll out your puff pastry, flat on a baking tray covered with baking paper. Spread your cream cheese evenly onto the puff pastry, leaving a 1 cm border. If you've bought plain cream cheese, you can add some garlic and/or herbs on top. Cut your roll of goat cheese into small cubes and distribute over your puff pastry. Put your pastry into the oven for around 10-15 minutes at 180C until the pastry is lightly golden, slightly risen and the cheese is golden. Meanwhile slice up your tomatoes. Once your pastry is ready, take it out of the oven, and (careful not to burn yourself) layer over the tomato slices. Drizzle with olive oil, grind some black pepper and salt over your tart and put it back into the oven at 180C for 20-30 minutes until your pastry is golden and your tomatoes are nicely roasted. Cut into slices or serve whole if you wish. Drizzle over some olive oil and sprinkle with herbs (I've used basil and rosemary, but thyme will also go very nicely with this).