Tomato tips: The most important step for avoiding soggy pastry is to salt the tomatoes generously. If your tomatoes are very juicy, let them drain for about 15 minutes. A mix of colours looks beautiful but flavour matters most so choose ripe, sweet tomatoes if you can. Tomatoes love salt so don’t be shy.  

Cheese swaps: Mascarpone is my favourite here but you can swap it for well-drained ricotta or full fat crème fraîche. The cheddar can be replaced with Gruyère or Comté for a more nutty flavour and Pecorino or Grana Padano work well in place of the Parmesan.

Pastry: Shop-bought ready-rolled puff pastry is such a brilliant shortcut for easy dinners. Try and get the tart into the oven quickly once the pastry is out of the fridge, as it softens up fast. If your pastry feels very soft, pop the assembled tart in the fridge for 10 minutes before baking to help the pastry puff nicely.

Extra flavour: a few fresh thyme or oregano leaves tucked between the tomato layers work beautifully. You can also add a clove of finely grated garlic or some chopped herbs to the mascarpone mixture.

Serving suggestions: Serve warm or at room temperature with a simple green salad. It’s also lovely as part of a spread with grilled chicken or salmon and a bowl of buttery new potatoes, if you’re feeding a crowd.

Leftovers: The tart keeps well in the fridge for 2 days. Reheat in a low oven for about 10 minutes.