Open tomato tart

Place 250g cake flour in the bowl of an electric mixer and add 60ml (¼ cup) water, 50g freshly grated Parmesan, a pinch of salt and 50g finely chopped fresh rosemary. Add 100g butter and 1 lightly beaten large egg. Mix to form a dough. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 200°C. On a lightly floured work surface, roll out the dough to fit a 24cm oval oven dish. Neaten the sides, reserving any remaining dough. Lay 1kg sliced red tomatoes evenly over the dough and drizzle with 50ml olive oil. Sprinkle with salt and 50ml fresh thyme. Roll out thin sticks with the remaining dough and place on top of the tart. Bake for about 50 minutes. Garnish with fresh rocket and serve hot.