Tomato and Curd Cheese Tart

I came across a tub of curd cheese at the supermarket and bought it on impulse, without having a clue what to do with it. Thanks to BBC Good Food, for supplying this recipe that I've tinkered with to suit my tastes and to Drew's for their amazing tomatoes.  I'll serve a slice of tart with some dressed watercress and soft herbs. The addition of some buttered Jersey royals would turn this into a lovely main dish at suppertime. 

Ingredients for 8 starters

Pre made shortcrust pastry

Small bunch basil or flat-leaf parsley, leaves roughly chopped

175g curd cheese

8 medium tomatoes, thinly sliced

A little olive oil, to serve

Handful mixed soft herbs and watercress, I like chives, mint and flat-leaf parsley, to serve.

Method

Keep the pastry in the fridge until you are ready to use it. Mix the chopped herbs and remaining cheddar into the curd cheese, then season. Heat oven to 200C. Roll the pastry until large enough to cut a round about 27cm across (use a dinner plate as a guide). Dust the work surface with flour, then roll out the pastry into a circle, lay it carefully into a 23cm fluted tin, prick the base with a fork and chill for at least 10 minutes, ideally 20 minutes.  Bake blind, using baking parchment and baking beans for 15 mins, then let it cool for 10 minutes. Spread the herby curd cheese over the pastry, taking it almost to the edge, then arrange the tomatoes on top in overlapping circles. Season and bake for 15 mins until the pastry is golden around the edges. Turn oven down to 150C and bake for another 30 minutes until the tomatoes look quite dried out and the pastry is cooked through. To serve, let the tart cool a little, then drizzle with olive oil. Toss the herbs and watercress with more oil, then pile in the middle of the tart to serve.