Instructions: Slice 1 kg of tomatoes into half-centimetre rounds. Season them with a little salt and pepper and a pinch of sugar and set aside.

Roll out puff pastry (using frozen is fine-life is too short to make puff pastry and there is now a brand made with polyunsaturated oil)

to line a 25 to 28 cm tart tin with a removable base.

Dip the tomato slices in cornmeal coating them on both sides, and fry them slowly in a little olive oil until golden brown. Layer the slices into the pastry case. Sprinkle the top with chopped basil, then with 2 tablespoons of grated Parmesan cheese. Sprinkle with a few drops of oil.

Bake in a preheated 230C oven for 15 minutes,then lower the heat to 190C and cook for a further 20 minutes or so. Serve straight from the oven before the tomato juices can make the pastry soggy.

Makes 8 servings.

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