3–4 tablespoons black olive tapenade or Dijon mustard, if preferred
300 g (10 oz) ripe plum tomatoes, finely sliced
8 large basil leaves, roughly torn
125 g (4 oz) Camembert cheese
100 g (3 1/2 oz) goats’ cheese
2 tablespoons fresh thyme leaves, plus extra to garnish
1–2 tablespoons extra virgin olive oil
salt and pepper
Roll out the pastry and use it to line a 25 cm (10 in) tart tin.
Spread the tapenade or mustard over the base of the tart.
Discarding any juice or seeds that have run from the tomatoes, lay the slices in concentric circles in the tart. Season the tomatoes (bear in mind that tapenade is salty) and scatter over the basil.
Cut the Camembert into thin wedges and the goats’ cheese into thin wedges or slices, according to its shape. Arrange a circle of Camembert pieces around the outside and a circle of goats’ cheese within. Put any remaining pieces of cheese in the middle.
Sprinkle over the thyme leaves and drizzle the oil on top.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–18 minutes until the pastry is cooked and the cheese is golden and bubbling. Serve immediately, garnished with thyme.