Tomato Raft

175 g/6 oz wholemeal cheese pastry
750 g/11/2 lb tomatoes
1 onion, peeled and chopped
1 clove garlic, peeled and chopped
4 sprigs fresh thyme
salt
freshly ground black pepper

Roll out the pastry dough on a lightly floured surface and use to line a 20 cm/8 inch Han dish or flan ring placed on a baking sheet. Prick the base lightly with a fork, cover with foil, then weigh down with baking beans or rice.

Bake in a preheated moderately hot oven (200 °C/400 °F, Gas Mark 6) for 15 minutes. Remove the beans or rice and the foil, return the flan case to the oven and bake for a further 5 minutes.

Meanwhile, make the filling. Skin 450 g/l lb of

the tomatoes, then chop them roughly. Put the tomatoes in a pan with the onion, garlic, thyme and salt and pepper to taste. Cover and simmer gently until the tomatoes are reduced to a pulp. Discard the thyme sprigs.

Spread the tomato mixture in the Han case. Slice the remaining tomatoes and arrange them, overlapping, around the edge of the tart. Return to the oven and bake for a further 15 minutes. Serve hot or cold.

.513R VES 4 to 6

SPINAC