1 roll butter puff pastry
egg wash: 1 egg and 15ml water beaten together
3 large tomatoes
3 ripe plums
15 thyme leaves
15ml honey
250g flavoured cream cheese (I used chive flavour)
Preheat your oven to 200℃ and line a baking sheet with baking paper.
Lay the pastry on the baking paper and cut a 1,5cm strip off each side.
Brush the pastry with some egg wash and lay the strips onto the pastry border.
Prick the inside of the pastry with a fork and refrigerate for 30 minutes.
Cut the tomatoes and plums into wedges and place in a mixing bowl.
Drizzle with the honey, season with salt and pepper and scatter the thyme leaves over.
Brush the entire pastry sheet with the rest of the egg wash.
Now spread the cream cheese onto the inside block of the pastry, using the back of a spoon.
Arrange half the tomato and plum mix onto the cream cheese.
Bake the tart in the oven for 30 minutes.
Top the warm tart with the remaining tomato and plums and season once more.
Serve slightly warm.
My Whisk and I 