Line a round, large pastry case with puff pastry (store-bought is fine) and trim to size. Don’t worry too much about crimping the edges as the finished look should be quite artisanal.

Prick the bottom with a fork and then baste generously with a simple food processor blitz of a large handful of basil leaves, one finely chopped garlic clove, a pinch of salt and some olive oil. A loose pesto will do fine as well (just add some olive oil to the pesto if it is too thick).

Sprinkle with three anchovy fillets, very finely chopped. Dot with small pieces of cheese (goat’s, brie, Emmental – whatever you can find in the fridge – if it’s past its sell by date that is fine too).

Slice some cherry tomatoes (red, yellow, orange) in half and dot around the tart, cut side up till most of the tart is filled. Season with sea salt, sprinkle on some thyme leaves (fresh or dried) and drizzle with a little olive oil. 

Place in an oven at 180c and bake for around 15 – 20 minutes until bubbling and golden. 

Remove from the oven and leave to cool a few minutes. Drizzle a little more olive oil over top and garnish with small basil leaves.