(Serves 8)

1 roll    good quality puff pastry

400 g   red, yellow, green tomatoes, halved or quartered

            fresh thyme sprigs and some lightly chopped

30 ml   brown sugar

30 ml   olive oil

150 g   goats cheese or Boursin cheese, crumbled

            salt and black pepper to taste

PESTO (make your own or use a good quality store bought pesto of choice)

160 g   drained, sundried tomatoes (store-bought will be fine)

4          garlic cloves, crushed

            chilli to taste (you can use chilli flakes or freshly. chopped chillies

10 ml   brown sugar

100 ml olive oil

            salt and black pepper to taste


  • Preheat the oven to 200°C and grease a loose-bottomed quiche baking tin OR rectangular tin
  • Roll out the pastry on a lightly floured surface (about 5mm thick) to loosely fit the baking tin.
  • Transfer the pastry to the baking tin and chill in fridge for 30 minutes
  • Meanwhile make the pesto: Combine all the ingredients and use a stick blender to make the pesto.  Season to taste.  Keep aside
  • Spread a thin layer of the pesto on the pastry – leaving a 1 cm border around the edge
  • Top with the cheese and some thyme
  • Arrange the tomatoes on top and season with the sugar, salt and black pepper. Drizzle with a little olive oil
  • Bake in the oven for about 20 minutes – until golden brown and cooked. Make sure the pastry is cooked and crisp
  • Remove from the baking tin, drizzle with the rest of the olive oil and serve. Garnish with fresh basil or thyme
  • OPTIONAL – add some pitted Kalamata olives to the tomatoes before baking
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