This is a really intensely flavoured tart, the long cooking gives the tomatoes an intense sweetness which contrasts deliciously with the goats cheese.
Do pack on the tomatoes when you are assembling it, they shrink as they cook and it is one occasion when quantity gives quality.
This is the ideal moment to make this when the tomatoes should be at their sweetest and ripest.
If you like you can make little individual tarts by cutting out smaller saucer sized rings of pastry, as it is it makes a great starter for six or a main course, with some salad for two or three.

Ingredients:

350g (12 oz.) Puff Pastry
1 ½ Kg ( 3 lbs) Tomatoes
250g (8oz.) Goats Cheese roll
Bunch Basil
1 Teaspoon sugar
Salt and Black Pepper
Olive Oil.

Roll the pastry into a circle about 12 ins in diam and put this on an oiled baking sheet.


Slice the cheese into thin slices and place these on the pastry base.

Slice the tomatoes evenly and place them carefully and evenly along the edge of the tart, overlapping each one as you go so the edge of one covers to the middle of the other..
Then make an inner circle, overlapping in the same way, and overlapping generously on the outer ring of slices.
This way work towards the centre, you should use up all the tomatoes.
Now preheat the oven to 200C, 400F, Gas 6.

Chop the basil finely and sprinkle over the tomatoes .
Also sprinkle evenly over the sugar, the salt and black pepper and drizzle over a little olive oil.
Cook the tart at the set temperature for 30 mts then reduce the heat to 150C, 300F, Gas 2 and cook for a further 45 mts.
This can be eaten hot from the oven or cold but is I think best warm with some dressed watercress salad.