A great way to show off ripe summer tomatoes.

Start by making a shortcrust pastry [skip to the next paragraph if using store-bought].

In a food processor (with a pastry hook attached), place 250g butter cold and cubed. Add 500g flour, a pinch of salt, and pulse until you get a coarse meal. With the motor running slowly add 125ml (½ cup) cold water till the mixture forms into a rough dough (do not overbeat). Place on a floured surface and fold over the dough three short times till you get a smooth consistency (do not over-knead). Refrigerate 30 minutes before using. Cut the dough in half and set aside one half for another time (it freezes well).

Roll out your dough thinly and place in a 21cm/8-inch round tart pan, trimming the edges. Brush the edges with beaten egg yolk, prick the bottom with the tins of a fork and bake in the oven (180c) for 12 minutes. Remove from the oven and let rest for 2-3 minutes.

Meanwhile, make your bechamel sauce by warming up 250ml (1 cup) milk. Set aside. In a small saucepan on medium heat melt 1 tbs butter and add 1 tbs flour. Whisk or mix with a wooden spoon till it starts to bubble a bit. Slowly whisk or stir in the milk, ensuring no lumps form. Once all the milk has been incorporated continue stirring till the milk has thickened considerably. Remove from the heat and incorporate 2 tbsp sundried tomato paste (you can substitute with another mild, white cheese if you like). Season with sea salt and pepper.

Brush the bottom of the semi-cooked tart with 1 tbs creamy Dijon mustard. Dot the tart with 125ml (½ cup) Emmenthal cheese, cubed (or any other cheese you have to hand). Pour over the bechamel sauce. Layer on rounds of sliced tomatoes (you’ll need about 250g/½ lb tomatoes). Sprinkle with breadcrumbs or grated cheese and a drizzle of olive oil.

Bake in the oven (180c) till bubbly and lightly golden (around 20 min).

Serve at room temperature. Serves 4.