Instructions: Heat a large ovenproof frying pan with 1 tbsp olive oil on the boiling plate.

When the oil is smoking cook half the tomatoes cut side down until well browned. Repeat with the remaining tomatoes then place the tomatoes in the simmering oven for 5 to 10 minutes so they will ft snugly on the base.

Arrange the tomatoes cutside down in the base of a 250mm round nonstick cake tin (see Cooks Tips).

Heat 2 tbsp oil in a pan add the tomato paste and cook stirring for 1 minute.

Add the canned tomatoes thyme seasoning and 1 level tsp caster sugar.

Bring to the boll then simmer on the floor of the roasting oven for 15 minutes or until the sauce is reduced and very thick.

Remove the thyme; cool.

Roughly chop the ciabatta.

Process with the remaining 3 tbsp olive oil and the garlic to rough crumbs; season well and place in a small roasting tin.

Cook on the second runners of the roasting oven for 5 to 10 minutes or until golden.

Add the basil.

Next make the pastry: place the butter and flour in a food processor.

Pulse until the butter is roughly chopped (you should still be able to see pieces) add the soured cream and pulse again until the mixture just comes together.

rap and chill for at least 30 minutes.

Spread the seasoned tomato sauce over the tomatoes in the tin.

Roll the pastry out on a lightly floured surface to a 250mm round place on top of the tomatoes and trim the edges.

Cut steam holes in the pastry.

Bake for 20 to 25 minutes on the third runners of the roasting oven turning during cooking to ensure even colouring.

Cool slightly before turning out.

Turn out the tart so it is tomato side up scatter over garlic and basil crumbs and cut into wedges.

Garnish with chervil drizzle with garlic oil and season with crushed peppercorns.

For garlicinfused oil place two thinly sliced garlic cloves in a pan with 6 tbsp olive oil.

Warn gently in the simmering oven until the garlic is golden; remove from heat and cool.

You can use an ovenproof frying pan with a removable metal handle and a 250mm base. Make sure the tomato sauce is reduced and thick before you spoon it over the tomatoes in the tin. The rich pastry should be well chilled before you roll it out. Wear rubber gloves when turning out the tart to protect your hands from hot juices and to get a better grip on the tin to lift it off. Many people are familiar with the traditional apple tarte tatin. This modern tomato version makes a delicious starter or lunch dish. The pastry is mouth watering but only turn the tart over when you are about to serve it so that the texture remains crisp.

Serves 6

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