Ingredients (serves 3-4):
- 1 pack of puff pastry
- Mixture of cherry tomatoes and normal tomatoes (multiple varieties) – cut in half
- 150g of cheddar cheese – grated
- 2-3 cloves of garlic – finely slicely
- 1-2 tablespoons of olive oil
- 1 teaspoon of dried rosemary
- 1 egg
- Freshly ground pepper
Pre-heat the oven to around 200 degrees C.
Roll out the pastry so that it will fully cover an oven tray. Once rolled out, transfer the pastry to the tray. Take a butter knife and mark a perimeter in the pastry about 1″ thick all the way around, being careful not to cut through the pastry! Then make a criss-cross lattice over the middle of the pastry.
Scatter the halved tomatoes over the pastry along with the garlic and a good drizzle of olive oil. Lightly whisk the egg and brush a coating of it all around the perimeter of the pastry. Place the tray into the oven and cook for 10-15 minutes or until the pastry just starts to rise as in the third picture below.
Once it’s reached that stage remove it from the oven and grate over the cheese along with a scattering of rosemary and a good grind of pepper. Return to the oven and cook until the cheese is all melted and bubbling and the pastry is golden brown.
Serve up straight away with a simple side salad! 
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