Tomato and Thyme Tart

• 750g puff pastry, rolled to 3mm thick
• 3 eggs, lightly beaten
• 75g grainy mustard
• 300g grated cheddar cheese
• 10 tomatoes, sliced
• 3 tbsp fresh thyme leaves
• 100ml olive oil
• 50ml balsamic vinegar
• 500g salad leaves

1. Pre-heat the oven to 230°C / 450°F / Gas Mark 8.

2. Cut the pastry into 10 circles the size of a side plate.

3. Brush the pastry circles around the edges then dock with a fork before spreading over the mustard and grated cheese.

4. Arrange the sliced tomatoes in a circle in the middle of the pastry, leaving a small edge of pastry around the outside.

5. Season with salt and pepper, sprinkle with fresh thyme and drizzle with a little of the olive oil.

6. Bake in the oven for 15-20 minutes until the pastry base is cooked.

7. In a bowl, mix the balsamic vinegar with the olive oil and some salt and pepper.

8. Combine the salad leaves with the dressing and serve with the tart, either hot or cold.

Per portion (283g)

• Energy: 574 kcal / 2385 KJ
• Fat: 43.6g
• Saturates: 18.9g
• Protein: 15.3g
• Carbohydrate: 29.6g
• Sugars: 3.8g
• Fibre: 2.7g
• Sodium: 871mg

Per 100g

• Energy: 203 kcal / 844 KJ
• Fat: 15.4g
• Saturates: 6.7g
• Protein: 5.4g
• Carbohydrate: 10.5g
• Sugars: 1.4g
• Fibre: 1g
• Sodium: 308mg