1 lb red ripe tomato
1 lb fresh puff pastry
4 ounces blue cheese, thinly sliced
1 teaspoon fresh thyme leave
1 tablespoon olive oil
1 tablespoon extra virgin olive oil
Preheat the oven to its highest setting. Cut the tomatoes in half lengthways and place them cut-side up in a lightly oiled, shallow roasting tin. Sprinkle over 1 1/2 teaspoons of salt and some black pepper and roast for 15 minutes. Lower the oven temperature to 300F and roast them for a further 1 1/4-1 1/2 hours until they have shrivelled in size but are still slightly juicy in the centre. Remove and set aside. Increase the oven temperature to 400F Roll out the pastry on a lightly floured surface into a 12x15in rectangle. Lift it onto a lightly greased baking sheet, prick here and there with a fork and bake blind for 18-20 minutes until crisp and golden. Remove from the oven, carefully turn it over and bake for a further five minutes. Arrange the tomatoes haphazardly over the tart base, leaving a narrow border free around the edge. Crumble over the slices of blue cheese, sprinkle over the thyme leaves and drizzle over the olive oil. Return the tart to the oven for 5-6 minutes until the cheese has melted. Remove the tart from the oven and scatter the arugula over the top. Cut it into 8 pieces, sprinkle with a little extra virgin olive oil and serve.