Ingredients

For the pastry

210g (7½ oz)

Organic plain flour, sieved

½ teaspoon

Natural sea salt, sieved with plain flour

125g (4½ oz)

Unsalted butter, chopped into small cubes and softened

Free range egg, large

2 tablespoons

Cold water

For the tomato filling

2 teaspoons

Wholegrain mustard

2– 3

Large ripe tomatoes, finely sliced

Small orange pepper or ½ a yellow sweet pepper

2 tablespoons

Olive oil

1 teaspoon

Sea salt and pepper or Steenbergs Perfect Salt seasoning

2 tablespoons

Fresh thyme and chives, chopped finely

125g(4oz)

Goat’s cheese, finely sliced

Method

Preheat the oven to 200oC / 390oF.
You can use frozen shortcrust or puff pastry or make your own as we do here in this recipe. Firstly, you need to sieve together the organic plain flour and the sea salt. Next put in the softened butter cubes and rub with your fingertips into the organic plain flour until you get to a breadcrumbs’ consistency.
In a separate bowl, add together the cold water and the free range egg. Whisk together lightly and then tip into the plain flour mixture and stir together using a knife. This pastry is a pretty damp, glutinous mixture.
Quickly greased two 15cm wide flan dishes, then rolled out the pastry and lined each of the flan dishes, using my fingers to get the pastry into the edges. Keep a little bit of the pastry over the edges of the flan dish, cutting off the remnants and letting the kids eat those – you could use them to make some extra mini tarts or save them for later. Spread the mustard evenly over the pastry base and then put this in oven to start the baking process for about 10 minutes.
Meanwhile, slice the tomatoes and goat’s cheese thinly and prepared the orange peppers by chopping them into smallish pieces. Pick some fresh herbs from the garden and chopped these finely.
Remove the part-baked pastry from the oven and then arrange over this the chopped tomatoes, sprinkle over the chopped colourful pepper and fresh herbs, plus the salt and pepper or Steenbergs organic Perfect Salt seasoning. Drizzle over the olive oil, then arrange the goat’s cheese over the top.
Cook for 20 – 25 minutes in the oven.
You can either serve this warm or (as I prefer) cold with new potatoes and salad.