Line a round, 22cm pastry case with ready-made puff pastry (around 300g), trim to size and crimp the rim. Baste the rim and bottom with an egg yolk wash.

Prick the bottom with a fork and spread 3 tbsp pesto evenly across the base.

Add thin slices of goat’s cheese (150g) over the pesto and then sprinkle with 100g mature cheese (cheddar or Emmental). Layer thin slices of ripe tomatoes (around 250g) in a pattern over the cheese

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 20 minutes until bubbling and golden. 

Let cool a few minutes before serving (or serve at room temperature).

Serves 4.