(Serves four to six)

500 g pack puff pastry
125 g creamy goat’s cheese with garlic and herbs
250 g mascarpone
2 eggs, beaten
1 tbsp grated onion
1 clove garlic
1 tbsp chopped fresh thyme leaves or 1 tsp dried
Salt and pepper
4 large plum tomatoes, sliced thickly lengthways
Olive oil
1 tbsp pine nuts
Basil leaves to garnish

• Roll out the pastry to a round large enough to line a 30-cm shallow pizza tin, then chill in the fridge for 30 minutes. Preheat the oven to 220ºC. Mash the goat’s cheese in a bowl, then gradually add the mascarpone and blend them until the mixture is smooth. Beat in the eggs, one at a time, add the onion, garlic and thyme and season well with salt and pepper. Turn the mixture into the pastry case and spread it evenly.

Arrange the tomatoes on top, drizzle with a little olive oil and scatter over the nuts. Bake for about 25 minutes until the filling is set and the pastry is golden. Garnish with basil leaves and serve with a green salad and crusty bread.