Goats' cheese and baked tomato pastries

One of a number of fresh and very quick supper ideas which will always hold my heart.  As a tart this makes a very attractive starter or main course.

Using either shop bought or freshly made (I always go for the former) puff (or short crust) pastry, this is a quick savoury tart which is goes well on its own or with a fresh green salad or a few mini roast potatoes on the side.

• 250 grams of puff pastry - rolled out to cover a medium greased and floured baking tray (30/20 cm)
• 250 grams of baked tomatoes
• 150 grams of goats' cheese - crumbled
• 100 mls of passata
• three or four sprigs of fresh thyme
• milk, for brushing

Pre-heat your oven to 190c.

Draw a border around the edge of the pastry about two cms wide and brush the outer rim with a little milk.

Thinly spread the passata in the middle of the pastry, within the limits of the border.

Add your baked tomatoes on top of this along with the goats cheese. 

Take the leaves of the fresh thyme and sprinkle evenly.

Bake in the oven for about 25 minutes

Making individual ones of these are also good as well as a "pasty" version. 

For a pasty version (best made with short crust), use a round dessert bowl for a template.  Draw a border as before.  In the middle, spread a little passata and on only half of the round, add your baked tomatoes, cheese and thyme.  Then fold and crimp the edges and placed on a baking tray as before.  Brush with milk.

Bake for little longer or until golden brown.