So in preparation for the in-laws onslaught, this is the perfect lunch for the herbivorous.
750g baby plum tomatoes
450g puff pastry
100g blue cheese, thinly sliced
1 tsp thyme, leaves only
1 tbsp olive oil
1 tbsp extra virgin olive oil
freshly ground black pepper
Preheat the oven to 180°C. Cut the tomatoes in half lengthways and place them cut-side up in a lightly oiled, shallow roasting tin. Season sea salt and black pepper and roast for 5 minutes. Lower the oven temperature to 150°C and roast them for a further 20mins until they have shrivelled in size but are still slightly juicy in the centre. Remove and set aside.
Increase the oven temperature to 200°C. Roll out the pastry on a lightly floured surface into a 30 x 37.5 cm rectangle. Lift it onto a lightly greased baking sheet, prick here and there with a fork and bake blind for 18-20 minutes until crisp and golden.Arrange the tomatoes haphazardly over the tart base, leaving a narrow border free around the edge. Crumble over the slices of blue cheese, sprinkle over the thyme leaves and drizzle over the olive oil. Return the tart to the oven for 5-6 minutes until the cheese has melted.
Remove the tart from the oven and scatter the rocket over the top. Cut it into 8 pieces, sprinkle with a little extra virgin olive oil and serve.