Servings: 4

2x 12oz packages of ready rolled puff pastry, defrosted 2x 12oz packages of ready rolled puff pastry, defrosted
2 tbsp olive oil 2 tbsp olive oil
2 tbsp tomato paste 2 tbsp tomato paste
Handful of basil, freshly chopped Handful of basil, freshly chopped
6 ripe tomatoes 6 ripe tomatoes
3 ½ oz firm goat cheese, crumbled 3 ½ oz firm goat cheese, crumbled
1 tsp sugar 1 tsp sugar
Handful of arugula Handful of arugula
1 oz parmesan, shaved 1 oz parmesan, shaved
Salt and pepper Salt and pepper
Flour for dusting Flour for dusting

Preheat oven to 425F
Lightly flour work surface. Lay out pastry and cut it into 4 x 6-inch rounds using a small plate as a guide. Prick all over with a fork and place with a baking sheet. Cover with baking parchment, then put another baking sheet on top. Bake in preheated oven for 15 to 20 minutes until golden brown
Preheat broiler to high
Mix together olive oil, tomato paste, chopped basil. Spread over cooked pastry rounds right to the edge
Skin the tomatoes
Slice tomatoes finely and arrange on top of the cooked pastry, making sure they overlap and reach the edges. Scatter goat cheese on top, season with salt and pepper, sprinkle over the sugar
Put tarts on a baking sheet and place under broiler until the cheese begins to melt and bubble. Transfer to plates and top with arugula and Parmesan