Tarte fine aux tomates (tomato tart)

Method

1. Roll out the puff pastry to a disc slightly over 30cm in diameter.

2. Place the pastry disc on a baking sheet and rest it in the refrigerator for 20 minutes.

3. Meanwhile, remove the cores from the tomatoes and cut them into 5mm thick slices. Keep the tomato ends in a separate pile.

4. Preheat the oven to 200°C/gas 6.

5. Mix the mascarpone with the Parmesan and basil and season well with salt and freshly ground pepper.

6. Spread the mascarpone mixture across the centre of the pastry circle, leaving about 10cm at the edges.

7. Layer the sliced tomatoes around the outside of the cheese, making a full circle. Continue towards the centre in ever-decreasing circles, overlapping the earlier circle each time. Tuck the tomato ends under each layer to prevent them caving in, then continue toward the centre. Put the last slice right in the middle.

8. Bake the tart in the preheated oven for 30 minutes, then turn the oven down to 150°C/gas 2. Bake for a further 45 minutes. When cooked there should be almost no liquid left in the tomatoes, and the pastry base will be crisp.

9. Serve with a sharply dressed salad and Parmesan mayonnaise.