Tomato tart

Press thawed puff pastry squares into a rectangle, sealing the seam with a touch of water if needed; lay strips along the edges for a border.

Freeze 10 minutes to firm.

Slash the outside edges about a quarter inch apart; press the centre seam and dock the base all over with a fork.

Bake in the centre of a 400F oven about 10 minutes until lightly golden and partly puffed; while hot, press the docked base down with the back of a fork.

Cool 10 to 15 minutes.

Spread three or four generous spoons of Dijon over the base.

Lay the tomato slices in a single layer without overlapping, filling gaps with half slices.

Season generously with sea salt, a little black pepper and Herbes de Provence rubbed between the fingertips; grate over a light dusting of Parmigiano Reggiano and drizzle with olive oil.

Bake at 400F 25 to 30 minutes until the pastry is browned and crisp and the tomatoes look caramelized.

Transfer with two spatulas to a cooling rack so the bottom stays crisp; cool about 20 minutes to room temperature.

Finish with a drizzle of olive oil and chopped parsley, oregano, thyme and chive.