Tomato and courgette tart

Peel 4 tomatoes.

Slice fairly thickly. Sprinkle a little salt on both sides and spread them on a grid, if possible for at least an hour.

This is to drain some of the juice out of the tomatoes and to bring out their flavour.

Meanwhile, prepare 3 courgettes and slice.

Pour 3 tablespoons olive oil into a large pan over high heat, and when hot, add the sliced courgettes, thyme leaves, salt and pepper.

Cook for 5 to 7 minutes until the courgettes are just cooked but still slightly crunchy.

Pour the contents of the pan through a strainer and leave to drain.

Important: do not throw away the oil which drains off, we will use it later.

Roll out the pastry into a circle and prick all over with a fork or pique-vite (pastry pricker).

If you are not ready to use it immediately (if you are waiting for the tomatoes, for example), put the pastry to wait in the fridge.

Preheat the oven to 200°C (390°F).

Spread 70 g tomato paste over the pastry, using a small spoon or brush.

Arrange the first round of the rosette by overlapping a tomato slice with 2 slices of courgette all the way round the outer edge of the pastry.

Arrange an inner circle overlapped in the opposite direction.

Place the top of a tomato in the centre.

Finish with a few pieces of feta.

Cook for 30 to 40 minutes, watching carefully to make sure that the edge of the pastry doesn't burn.

As soon as it comes out of the oven, brush the olive oil kept from cooking the courgettes over the top of the tart to glaze it. This will give it a more appetizing appearance that will impress your guests.