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Slice tomatoes in half, thinly slice garlic cloves. Place into a bowl and drizzle with olive oil, juice of half a lemon, picked thyme and season generously. Leave to marinade at room temperature for two hours.
Pre-heat the oven to 180C.
Unroll pastry onto a flat baking sheet and score a one inch border around the perimeter.
Drain tomatoes reserving the liquid to dress the salad. Pile tomatoes and courgettes evenly on top of the pastry, leaving the border untouched. Spread the mixture evenly, if you pile it too high the bottom will become soggy. Brush the border with egg yolk.
Bake the tart for 20-25 minutes. Serve with salad dressed with the juices from the marinade.
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