I made the pastry myself this time. Can you tell?
A cheese and tomato tart. The secret is a a thin layer of Dijon mustard in the base and a handful of breadcrumbs to soak up the tomato juices. Layer tomato and goats cheese in concentric circles, or just pile it all in, season, chuck on some fresh herbage, and a good glug of olive oil.
It is a very forgiving tart.
In other news.
We discovered the reason why Gordon Ramsay should stick to shouting at restaurant owners in the U.S. They do however serve Hendrick's. Click on the link you'll love it.