Ingredients 500gr Ready rolled Shortcrust Pastry 4 teaspoons Dijon Mustard 2 large vine Tomatoes 16 Cherry Tomatoes salt pepper Oregano olive Oil crushed clove of Garlic 100gr Crumbly Goat's Cheese 12 Anchovy Fillets

Method

Slice the Vine tomatoes into 8 Slices. Discard the end bits of skin
Cut the cherry Tomatoes in half
Place the cut Tomatoes onto a couple of Sheets of Kitchen roll and sprinkle with salt
Leave for 20 minutes to allow any excess moistute to drain off
Preheat the oven to 200c / 180c for Fan oven
Line four individual tart trays with baking parchment and the pastry
Put a teaspoon of mustard into each tart and spread evenly with the back of the spoon
Place a layer of the vine tomatoes in each of the tart trays
Share the cherry tomatoes between the trays and sprinkle with Oregano and garlic
Drizzle the tarts with a little Olive Oil
Bake for about 25 minutes
Remove from the oven and crumble the goat's cheese over the tart
Place the Anchovies on top and return to the oven
Bake for a further 5 to 10 minutes until the pastry edge is cooked
Let it cool for 10 minutes before serving