Ingredients

• 400g/14oz ready-made all-butter puff pastry
• plain flour
• for dusting
• 1 free-range egg yolk
• beaten
• 200g/7oz Gruyère
• grated
• 400g/14oz mixed heritage tomatoes
• thickly sliced
• 4 sprigs fresh thyme
• leaves only
• 1 tbsp rapeseed oil
• salt and freshly ground black pepper
• 300g/10½oz heritage tomatoes
• 1 red onion
• thickly sliced
• 2 heads Romaine lettuce
• roots removed
• cut into thick slices
• 4 tbsp vegetable oil
• 1 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 1 egg yolk

Directions

• For the tomato tart
• preheat the oven to 210C/190C Fan/Gas 7.
• Roll out the pastry on a lightly floured work surface to form a large square about 3mm thick.
• Cut 4 x 17.5cm/7in circles from the pastry using an upturned bowl or cake tin. Transfer each to a baking tray.
• Using a sharp knife
• score a 1.5cm/½in border around the edge of each pastry circle. Brush each border with a little of the egg yolk.
• Pile a quarter of the grated Gruyère in the centre of each pastry circle. Arrange the tomato slices in concentric circles on top of the cheese. Season
• to taste
• with salt and freshly ground black pepper
• then scatter over the thyme leaves and drizzle with a little rapeseed oil.
• Bake the tarts in the oven for 12-15 minutes
• or until the pastry borders have risen and are golden-brown and the filling is bubbling.
• Meanwhile
• for the tomato salad
• lay the tomatoes
• red onion and lettuce on a roasting tray and drizzle over a little of the vegetable oil. Mix well to coat everything in the oil.
• Place the roasting tray onto a heatproof surface and
• using a chefs' blow torch
• char until caramelised – this should take 4-5 minutes. Alternatively
• preheat your grill to its highest setting and grill the vegetables for 4-5 minutes.
• Shake the vinegar
• mustard
• egg yolk and the remaining vegetable oil in a clean
• sealed jam jar until well combined
• then season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place a tart on each serving plate. Transfer the blow-torched vegetables to a large bowl and drizzle over enough of the dressing to coat the leaves. Mix the salad to coat it in the dressing
• then serve.