Instructions: Stab the tomatoes all over with the point of a knife and submerge in a kettleful of boiling water for about a minute.

Drain peel off and discard the skin then cut in half lengthways.

Unroll the puff pastry onto an oiled baking sheet trim off a couple of millimetres of pastry from each side (this will help it puff up) then cut the pastry into four strips and separate. (If your tomatoes are extra big you may only get three strips out of your pastry. Measure a tomato against the pastry first: there should be at least a lcm of puff around each one.)

Lie the tomato halves cut side down along each pastry strip (you should manage four on each).

Then using the tip of a knife score a shallow cut in the pastry around each one this allows the pastry to rise around the tomatoes as the tart bakes.

Next sprinkle everything with a little sea salt and black pepper and the pastry with the chopped rosemary. Then brush the pastry heavily with the beaten egg.

Brush the tomatoes with a little virgin olive oil and bake in a 200C/400F/Gas Mark 6 oven for 15 to 20 minutes until well puffed and golden.

Slosh a little of the oil over the tomatoes again once cooked and serve each tart with a sizeable spoonful of goats cheese cream.

I have a thing about tucking up veg in strips of puff pastry. Apart from their charming looks these tarts taste the business and are fantastically easy to knock together. Eat with a good green leaf salad. The quantities given here are for a light main course; halve them for a starter.

Serves 4

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