400 g (13 oz) mixed red and yellow cherry tomatoes, halved
200 g (7 oz) soft goats’ cheese
4 tablespoons finely chopped mint leaves, to garnish
rocket salad, to serve (optional)
Unroll the puff pastry on to a lightly floured work surface and cut into a 30 x 20 cm (12 x 8 inch) rectangle. Using a sharp knife, score a border 2 cm (3/4 inch) from the edge of the pastry. Put the pastry on a baking sheet and place in a preheated oven, 220°C (425°F), Gas Mark 7, for 10–12 minutes or until the pastry has risen and is cooked through and lightly golden. Cool for 5 minutes.
Spoon the chilli jam evenly over the base of the puff pastry case, then top with the tomatoes. Crumble over the goats’ cheese and return the filled tart to the oven for 6–8 minutes or until the cheese has melted and the tart has heated through.
Scatter over the chopped mint and serve with a rocket salad, if liked.