- 110g/4oz puff pastry
- plain flour, to dust
- 1 beef tomato, cut into slices
- handful of fresh basil leaves
- 55-85g/2-3 oz gruyère cheese, grated
- freshly ground black pepper, to season
- 1 egg, beaten
- Preheat the oven to 220C/425F/Gas 7.
- Roll the pastry out thinly on a floured surface. Cut a large circle out and place on a non-stick baking tray. Crumple the edges of the pastry roughly using your fingers.
- Place the tomato slices in the middle of the pastry circle and then top with the basil. Sprinkle the cheese over and season with black pepper.
- Brush the edges of the tart using the egg wash and then bake in the oven for 8-10 minutes, or until crisp and golden.
- Serve.