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Available for over a year

Food Friday - Cheese and Tomato Summer Tart Ingredients: 1 tbsp creamy Dijon mustard 24cm (9 inch shortcrust pastry case, baked blind) 100g grated parmesan cheese 8 firm ripe tomatoes, thinly sliced 1 whole camembert, quartered and thinly sliced 6 tbsp olive oil 2 tsp finely chopped fresh thyme 1 tsp fennel seeds 2 garlic cloves, crushed Salt, black pepper 1 tbsp chopped fresh flat-leaf parsley to garnish Method: Heat the oven to 190C (375F) and put your lined case, pastry and baking beans in the oven to blind bake Spread mustard thinly over the baked case, sprinkle with parmesan Arrange tomato slices alternately with slices of camembert into neatly overlapping circles Put the oil in a bowl with herbs, garlic, salt and pepper Brush oil mix over tart Bake the filled tart for around 25 minutes until brown and bubbling Cool for at least ten minutes before removing from the tin and slicing for your plate Serve at any temperature along with a green salad and sprinkle with parsley