If using frozen pastry, defrost at room temperature a couple hours before assembling the tart.

Pre-heat oven to 180 C (350 F).

On a slightly oiled baking sheet (I spray mine with Pam), roll out the puff pastry. My baking sheet is small so when rolled out, the pastry measures 33 cm x 20 cm (13 in x 8.5 in). You can roll yours larger but you will need extra goat cheese and tomatoes if rolled out too big.

Score a border about 1 cm from the edge of the pastry – being careful not to cut through – this will help puff up the edges and to keep the filling inside the pastry.

In a small bowl, mix together the goat cheese, minced garlic, and a few pinches of salt and pepper. Using a butter knife, spread the cheese mixture evenly onto the puff pastry (keeping inside the scored line).

Cut the tomatoes into 3-5 mm (1/4 in) slices and place next to each other on top of the goat cheese – overlap the tomatoes slightly as they will shrink in the oven. I like to use my Zyliss mandolin set to level 3 to get even slices but the tomatoes will have to be firm, otherwise they will fall apart on the mandolin.

Sprinkle with a little more salt and pepper and drizzle 1 tablespoon of olive oil on top of the tomatoes.

Bake 45-50 minutes, until the pastry is golden and the tomatoes are lightly charred.

Slice with a pizza cutter if you have one. Serve warm or cold. Enjoy!